We went to Worcester for lunch yesterday & while there, we called into the Lakeland shop.
As he held the door for me, Mr B said, 'Go on, get your bake on'! LOL
Oh my goodness - I was in bake!geek heaven!
I got a fabulous 3-tier cooling rack
(with a small kitchen, counter space is at a premium) & two amazing non-stick cookie sheets
, plus a few other things like a mini-muffin tin, etc.
And when I say the cookie sheets are non-stick, they really are! I didn't even have to grease them - just put the cookie mixture straight on there & the baked cookies lifted off perfectly! Um, because yeah - I've had to test them out & have baked cookies this afternoon; milk choc chip & white choc chip (Mr B loves white chocolate.)
Here are a few pics: ( cookies!! )
+ mmmm, cookies!
Here's the recipe I used. I got the original
here, but I've played around with the quantities, etc a little & have found that this works perfectly.Big chewy choc chip cookies
makes approx 12-14
250g plain flour
1/2 tsp bicarb of soda
1/2 tsp salt
170g unsalted butter - melted
150g soft brown sugar
75g caster sugar
1 tbsp vanilla extract
1 egg yolk
160g choc chips
1. Preheat the oven to 170C/gas mark 3. Grease baking trays or line with parchment (or do neither if you have super-duper new cookie sheets! *g*
2. Sift together the flour, bicarb & salt; set aside.
3. Cream together the melted butter, brown sugar & caster sugar until well blended (I use an electric hand mixer
.) Beat in the vanilla, egg & egg yolk until light & creamy. (Again I use the electric mixer.
4. Stir in the sifted ingredients by hand until just blended.
5. Stir in the choc chips by hand. (I split the dough into two & mix 80g of white choc chips into one half, & 80g of milk choc into the other
6. Drop the cookie dough onto the baking sheet, with each cookie made of 2 tablespoons of dough. Do not flatten the dough. The cookies should be about 8 cm apart.
7. Bake for 12-17 minutes in preheated oven or until the edges are lightly toasted. (Take them out sooner rather than later - when they're still soft in the centre - as they harden slightly on cooling.
8. Cool on baking trays for a few minutes before transferring to cooling racks to cool completely.
Then scoff! *g*
- reading some of the comments with the original recipe, it looks like this works well with GF flour, too. \o/ETA
: These cookies freeze really well. Just wrap in clingfilm & then pop into a ziplock bag. :)
As there was no new Spn this week (sob!), I think I'll drown my sorrows with a cookie & a good story. :)
Here's to a great weekend, everyone!