I have had a round of baking disasters, so much so that I was beginning to think I’d lost the ability to bake at all. I saw a recipe for a loaf cake. One of the ingredients was yogurt and you used the yogurt pot to measure out the rest of the ingredients. No scales needed, chuck everything in one bowl and mix. But no, first it didn’t cook within the time set, I added on 10 minutes, and another 10, and another 10 and gave up and binned the lot. Then there was a recipe for a fruit pie, topped with a crust made from ready-made croissant pastry. Simple, I thought. Well the fruit part was, but for some unknown reason the pastry topping wouldn’t cook properly and left a gooey mess underneath of raw pastry and fruit intermingled. I won’t bore you with the other disasters, I’m too ashamed to admit them! With my baking mojo gone, I had some time off and eventually decided to try again.
Today’s bake was a last minute decision as I had no inspiration (no mojo = no inspiration). But I had chocolate buttons and salted peanuts in the house. What else to do but chocolate chip and salted peanut cookies!
A quick look through my recipes and I picked Nigella’s Chocolate Chip Cookies recipe from her book “Kitchen”.
I added salted peanuts to the recipe, and where she calls for a 326g packet of chocolate chips, I used up my chocolate buttons and added in salted peanuts to reach 320g. I found the dough a bit too dry and so added in a tablespoon of milk and then it held together better. Other than that, I made no tweaks to the recipe.
There are no pictures unfortunately (did I just hear a sigh of relief from you?!!). I took photos, dear reader, but the card reader failed, or my memory card is faulty, either way, I am unable to access the photos off the card. Instead, please imagine a photo of the most delicious looking cookies……
150g soft butter
125g light muscovado sugar
100g caster sugar
2 teaspoons vanilla extract
1 egg, fridge cold
1 egg yolk, fridge cold
½ teaspoon bicarbonate of soda
1 x 326g packet chocolate chips
Preheat the oven to 170°C (150°C Fan). Line 2 large baking sheets with baking parchment.
Melt the butter in a pan over a low heat and let it cool a bit. Put the sugars into a bowl and add the melted butter, beat well to mix.
Beat in the vanilla, egg, and egg yolk until the mixture is light and creamy. Slowly mix in the flour and bicarbonate of soda, then add the chocolate chips (and nuts if you’re using them).
Scoop the cookie dough onto the baking sheet (I used an American quarter-cup measure to scoop), leaving large spaces between the cookies, as they will spread. This mixture made 15 large cookies.
Bake for 15-17 minutes, or until the edges are lightly toasted.
Let them cool for 5 minutes on the baking trays before transferring to wire racks.
These cookies were a success! They are just the right balance between crispy on the edges and chewy in the middle. I will definitely make these again. I might even sprinkle some sea salt flakes on top of each cookie before baking next time.
Wherever you are, whatever you are doing, I wish you a peaceful weekend 😊