American Style Soft Baked White Chocolate Chip Cookies

My love of cookies has been car-eh-zeeee lately! I'm blaming the sheer simplicity and speed at which I can whip this cookie dough up. I call these cookies 'American style' because its not often you can get these soft baked cookies this side of the pond but they are fast becoming my fave cookies. The chewy centre and they way they melt in your mouth with a cuppa is beyond scrumptious.

This cookie dough is so versatile. It is the exact same cookie dough as my Chocolate Chip Cookies but with white chocolate chips. It is like a whole different cookie. It was sweet,creamy, crumbly on the outside, chewy in the inside. And the greatest thing about these is I baked some straight from freezer. So you always have homemade cookies on hand!

Recipe for Soft Baked Chocolate Chip Cookies

Makes 30

Ingredients

• 170g butter
• 150g demerara sugar
• 50g caster sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 250g plain flour
• 2 tsp cornflour
• 1 tsp bicarbonate of soda
• 200g White chocolate chips

Instructions

 

1. In a large bowl, beat your butter for 1 or 2 minutes to soften the butter. Add both sugars and beat until the mixture is light and fluffy. The demerara is quite a large grain so do not be alarmed if this does not cream to a smooth texture. Add your egg and vanilla extract and beat.
2. In a separate bowl, sift your flour, cornflour and bicarbonate of soda together. Add to wet ingredients and mix. Add your chocolate chip and mix slowly for a 30 seconds until evenly dispersed.
3. Wrap dough in cling film and put in freezer for 1 hour. These bake great from frozen.You can alternatively chill it in the fridge for 2-3 hours. But YOU MUST chill your dough. The key to a good cookie is to keep the dough chilled. Ever wondered why you put lovely round balls in the oven and they come out a crispy thin cookie? Well the taller and more chilled you have your dough the less "melting" time it has.
4. Pre-heat oven to 180°C (fan assisted). Roll a ball (tbsp approx) of your dough and place on baking sheet. Leaving space for each cookie to spread. Then pinch them with your fingers into a more triangular shape. This will make the cookies chunkier. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before moving to wired rack.

Hope everyone is having a great Thursday! I have a quiet a few cakes to do in the next few days so I'll see you all Tuesday with my weekend bakes :)

Shirley x

A recipe-less Lemon Poppy Seed Loaf

Today I come to you fine folk as one annoyed blogger.....

A few days ago I had a half day from work. I came home and decided to make something nice for after the dinner. I was on the verge of making my Madeira Cake when I realised I only had one egg. So it was either go out in the torrential rain for two eggs or get inventive with what I had.

And man, oh man am I happy I was super lazy that day because this is one of THE nicest cakes I have ever tasted. And that dear friends says A LOT!

The reason for the one measly photo is this is all I could squabble away from my family. I was losing daylight and there was no way I was going to be able to keep this in its perfect loaf state to photograph in the morning. How I wish you could all see how drool-worthy it looked. It had a rich brown colour and was smothered in a thin lemon glaze.

As you all probably know now from here, here and here. I have a slight love (slash full blown obsession) with poppy seeds. And lemons and poppy seeds are, well, a match made in heaven! I was completely expecting this cake to go wrong. Either taste like complete and utter cardboard or to bubble over in the oven...just something had to! But no. It was crumbly,moist,lemony and almost melted in your mouth. My Dad who is probably my biggest critic said it was the nicest cake he had tasted in a long while.

Ughh here's the kicker...

I never wrote my recipe down!! (I am annoyed with myself to even type that)

I have an idea what it was, well I know it had one egg anyway ha :) I just hope I can get it bang on perfect again and come back to you all with the recipe.

So stay tuned.......and all you fellow lemon and poppy seed lovers say a lil' prayer ha :)

Shirley x

White Chocolate Rice Krispie Treats

I LOOOOOVE white chocolate, always have done. It's just creamy, sweet and delicious......everything that makes me happy!

Mixing chocolate with rice krispies is something we do regularly here in our house. When we were younger, we had to leave them set and become a rice krispie bun. I can't remember the last time we actually let them set. My sister and I literally eat it out of the bowl, chocolate still warm with the crunch of the krispies.........Sometimes it really is the simple things!

This recipe is not exactly ground breaking nor is it rocket science. This is actually what makes it so great. Plus they are great to make with kids. My nephew is two so he loved to play 'helpuh' with me.

 

Recipe for White Chocolate RKT

Ingredients

 

• 100g butter
• 400g marshmallows
• 300g rice krispies approx
• 100g white chocolate......not chocolate chips.

Instructions

1. In large saucepan over low heat, melt your butter. Add marshmallows and stir until melted and well mixed. Keep stirring for about 2 minutes and then remove from the heat.
2. Add your rice krispies (if you feel the need to add more or less, do so!). Stir until well combined.
3. Using the back of a spoon, press the mixture firmly into a buttered 8x12in tin. Cut into desired sized squares when cooled.

I do make mine quite chunky so do feel free to half the quantities for a smaller tin. I have and it works out perfectly.

Hope you are all having a great day :)

Shirley x

Soft Baked Chocolate Chip Cookies

The cough continues friends and so does the easy peasy comforting recipes. I love to bake on Saturday mornings or at least have some freshly baked goods for Saturday morning but this weekend with the cough and lack of sleep. I needed something quick and easy. Something that was going to get rid of my sweet tooth but still be delicious and could be washed down with a cuppa!

These cookies are way too easy. There is no real 'work' involved. They are more of an American style cookie as they are soft baked. Firm and crumbly on the outside but soft and chewy in the centre. I'm really beginning to love this style. AND they bake in 10 minutes! No waiting around 'Watching the oven' (as I've been known to do on numerous occasions). This dough also freezes perfectly.

Feeling Peckish? Out comes the cookie dough, roll up a few dough balls on a baking sheet, into the oven. Ten minutes later you have freshly baked homemade cookies...*happy dance*

I've played around with A LOT of cookie recipes but these are the best. It will definitely be my go-to recipe from now on, just for the sheer simplicity of it. Most cookie recipes go for light brown sugar but I used demerara in these. It is like a whole different cookie. It does make the batter grainy but it adds a whole new dimension of flavour. I recently used this sugar in my white chocolate chip brownies and looking back they were by far the nicest brownies I've made. My sister has begged me to make them again and again. 

Recipe for Soft Baked Chocolate Chip Cookies

Makes 30

Ingredients

• 170g butter
• 150g demerara sugar
• 50g caster sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 250g plain flour
• 2 tsp cornflour
• 1 tsp bicarbonate of soda
• 230g chocolate chips

Instructions

 

1. In a large bowl, beat your butter for 1 or 2 minutes to soften the butter. Add both sugars and beat until the mixture is light and fluffy. The demerara is quite a large grain so do not be alarmed if this does not cream to a smooth texture. Add your egg and vanilla extract and beat.
2. In a separate bowl, sift your flour, cornflour and bicarbonate of soda together. Add to wet ingredients and mix. Add your chocolate chip and mix slowly for a 30 seconds until evenly dispersed.
3. Wrap dough in cling film and put in freezer for 1 hour. You can alternatively chill it in the fridge for 2-3 hours. But YOU MUST chill your dough. The key to a good cookie is to keep the dough chilled. Ever wondered why you put lovely round balls in the oven and they come out a crispy thin cookie? Well the taller and more chilled you have your dough the less "melting" time it has.
4. Pre-heat oven to 180°C (fan assisted). Roll a ball (tbsp approx) of your dough and place on baking sheet. Leaving space for each cookie to spread. Then pinch them with your fingers into a more triangular shape. This will make the cookies chunkier. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before moving to wired rack.

Enjoy!

Hope everyone is having a great day.

Shirley x