With the rain pouring down outside today seemed like a good day to share my tips for easy stress-free, child-involving baking! Nothing beats freshly baked cookies and a cuppa tea (or juice, depending on your age … or wine for that matter!) when your huddled inside against the horrible winter weather.
DOUBLE CHOCOLATE CHIP COOKIES:
We made these in a baking class I run on a Monday evening, apparently they’re better than the Sainsbury’s ones - an achievement I would say.
• 125g softened butter (if its straight out of the fridge pop it in the microwave for 20 seconds to take the cold edge off it)
• 100g light brown soft sugar (or any brown sugar you have lying around)
• 125g caster sugar
• 1 egg
• 1 tsp vanilla extract
• 225g self-raising flour
• 200g broken up chocolate bars (we used white and milk but you could use anything from Cadbury’s dime to Lindt darkest choc)
• 3 tbsps cocoa powder
1 Preheat the oven to 180°C (gas mark 4)
2 Cream together the butter and sugars until light and fluffy (takes about 7 minutes, this is great for getting the kids involved, remember to keep pushing the mixture back down into the middle of the bowl)
3 Add the egg and vanilla and beat together (remember to crack the egg in a separate bowl so you don’t get any eggshell in the cookie mixture)
4 Sift in the flour and cocoa powder, mix together - it will be fairly thick by now.
5 Add the chocolate chunks of whichever variety and thoroughly stir them in (this can be done by hand if they are well washed!)
6 Split the mixture into 12 or more even sized balls and place on a baking tray covered with baking parchment. Remember to keep the balls a good distance apart as they will expand outwards as they bake.
7 Bake for 7 minutes if you want them super gooey or up to 12 minutes if you prefer them crunchy. We worked out that 9 minutes produced the best cookies for us!
EAT !!! (once they’ve cooled a bit)