Oh look, I’m making up my own words again. If you guessed it, Oventures are ‘oven adventures’ — well, at least to me so I’m coining it and that’s what I’ll name this little series. All this while in this home of mine, the oven , which came with the apartment, lived an unfulfilling life masquerading as a storage unit holding cork mats, oven mits and trays. One day, my heart went out to it, supported by a new year resolution in learning to bake. That was a goal set in 2013. It’s 2014, I know. But the oven had unfortunately broken down and all we had was a tiny oven that couldn’t even fit my brand new cupcake tray. Now, thanks to my parents, we have a spanking new one and that meant that I have no excuse not to go forth with my baking attempts — no matter how amateur the results may be.
Heading the series — Chocolate chip cookies. I think of them as the default baby step in baking. The second? Fudge brownies perhaps.
By baking them in what seemed like 6 batches, they varied in colour — some with that nice shade of brown, others just a tone too fair. And if there’s one thing I need to remember, it’s to put way less sugar than specified. Way less. Still, they turned out pretty decent so hip hip hooray and three cheers to that!
What you’ll need:
430g plain flour
1.5 tsp of bicarbonate soda
Pinch of salt
240g unsalted butter; room temperature
230g light brown sugar
200g caster sugar
2/3 tsp vanilla extract
140g very dark chocolate, roughly chopped – or in my case, loads of chocolate chips
Let’s get baking:
1. Preheat the oven to 180 degrees celsius
2. In a bowl, whisk together the flour, bicarbonate of soda and salt and set aside.
3. Cream the butter and sugars together for 2 minutes. Gradually add the eggs, then the vanilla. Now gently add the flour mix and fold in the chocolate.
4. When the dough has come together, break off pieces and form them into balls roughly the size of a golf ball. Press gently down onto your prepared baking trays (lined), leaving a good 8cm between them.
5. Bake in batches for 8 minutes, then gently press each cookie flat with a spatula (optional). Bake for another 3-5 minutes, or until lightly brown.
6. Remove from the oven and allow to cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
Note: You can store the dough unbaked in the fridge for up to three days, and slice off pieces to bake!
Recipe from “Lily Vanilli’s Sweet Tooth – Recipes and tips from a modern artisan bakery.”