Well that's another year gone, and I have to admit, for the first time I was a bit nostalgic about seeing 2012 go. It was a really good year for me; I was bridesmaid for my cousin, we had the Olympics, I got my first principle part in a show, I was made Head Girl, had a good academic year and generally a good time. What was your favourite 2012 moment? Also, the beginning of 2013 didn't look too inviting: January exams (which in my opinion should be illegal), more exams and oh yes, more exams. School definitely likes to load on the pressure. And if I hear my head of year say "This is it" again over this being our last few months at school, I will not be responsible for my actions! On a more positive note, we're organising the yearbook and we have our prom! I can't wait!
These cookies are from Jo Wheatley's A Passion for Baking. She was the winner of 2011's GBBO and there are so many things I can't wait to bake. In the book, it says this recipe make 10 but I halved the recipe and made 7 cookies roughly 4 inches in diameter, which I found quite big. So using this mixture will probably make 14/15 big ones or 20 smaller ones.
200g Unsalted Butter, softened
200g Light brown Sugar (I used light brown sugar for both quantities)
125g Demerara Sugar
2 Large Eggs, beaten
1tsp Vanilla Extract
400g Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
a pinch of Salt
200g Dark Chocolate, cut into small chunks
Preheat the oven to 170°C/325°F/Gas Mark 3 and cover 3-4 baking trays with baking parchment or greaseproof paper.
Cream the butter and both of the sugars together until pale, light and fluffy. Gradually add the beaten eggs, mixing well between each addition. Scrape down the sides to combine all of teh mixture. Add the vanilla extract and mix again.
Sift in the flour, bicarbonate of soda, baking powder and salt into the bowl and mix again until thoroughly combined. Fold in the chocolate chunks.
To get even sized cookies, I gathered the dough into a ball and halved it. I kept halving each section until I got the size I wanted. Roll each division into a ball and flatten to a depth of 1.5 cm and place them onto a baking tray, evenly spaced as they will expand by at least half. Alternatively, you could use an ice-cream scoop to get even sized cookies.
Bake the cookies in batches in the middle of the oven for 5 minutes. Take them out and bang the tray sharply on a work surface to deflate the cookies and et rid of air bubbles. Continue to bake for a further 7-8 minutes for gooey cookies or 8-10 for slightly crispy cookies.
Allow the cookies to cool a little on their baking tray before transferring to a wire wrack to cool completely Store in an airtight container to prevent them going stale.
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