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Choc Chip Cookies anyone?

Choc Chip Cookies anyone?

Well slap my thigh and hit me with a crowbar!

There I was thinking that a baking video would be, excuse the pun, a piece of cake to put together.  Oh how wrong could a Ginger Warrior be?!  Something that I thought would take maximum of an hour ended up taking several which is why this post is not as timely as I hoped it would be.  Just as well that I'm a firm believer in better late than never. I have to be.  In my life I tend to be later that never.. Anyhoo..

So let's just treat this first baking video as a practice run, a learning curve, if you will.  Next time I promise to spend more time in advance preparing a) what I will say and b) the sequence of events.  I will also remember not to omit important ingredients such as butter when discussing what ingredients are required.  Yup, try skipping the butter in a cookie recipe and see what happens. It's not pretty.

But you know what?  It was a lot of fun to do and at the end of the day that is why we human beings were placed on this earth: to have fun and to eat cake.

So go forth and bake my warrior friends: experiment, make mistakes; laugh at them and learn from them.  

That's what I do.  :)

Ginger Warrior, over and out.

P.S.  Tell me about some of your baking adventures!  Do you love to bake or is it someone you'd like to do but just don't know how to get started?  Have you had any particular baking disasters?  PLEASE DO SHARE!

BEST EVER CHEWY CHOCOLATE CHIP COOKIES (aspoonfulofsugarblog.com)

INGREDIENTS

250g/2 cups/9 oz plain flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

170g/6 oz/1 cup butter

200g/7oz/1 cup dark brown sugar

100g/3.5oz/0.5 cup caster sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

300g/10 oz/1.5 cups chocolate chips (but add more if you like and you can substitute choc chips for pretty much anything you like!  Smarties, M & Ms, Reeses Pieces.. the possibilities are endless!!)

METHOD

  1. Preheat your oven to 170c/325f/gas mark 3.
  2. Line baking trays with greaseproof paper.
  3. Sift together the flour, bicarbonate of soda and salt and set aside.
  4. Melt the butter (in a microwave or on the hob and SORRY for totally forgetting to mention the butter in the video!!)
  5. In a mixing bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Do this with a hand mixer, stand mixer or, the good old-fashioned way: manually with a wooden spoon!
  6. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted dry ingredients until just blended.
  7. AT THIS STAGE YOU COULD WRAP THE DOUGH IN CLINGFILM/CERAMWRAP AND REFRIGERATE IT.  HOWEVER, IF YOU JUST CANNOT WAIT TO SINK YOUR TEETH INTO THE LITTLE BEAUTIES THEN CONTINUE STRAIGHT ONTO STEP NUMBER 8 BELOW!
  8. How big do you want your cookies to be?  The recipe suggests that each cookie should be around 4 tablespoons of dough. My balls (tee hee!) were a bit smaller as you can see from the video, about 1 rounded tablespoon.  Of course you will have to adjust the baking time but we'll get to that in a moment.  Don't flatten the dough - keep 'em nice and rounded - and make sure they're a couple of inches apart so they don't morph into each other in the oven!  My baking sheets are quite big and I can fit 12 dough balls onto them.
  9. If you opted for 4 tablespoons of dough then bake the cookies for 15-17 mins.  My small balls (tee hee hee!!) only take 7-8 mins.  The IMPORTANT thing is not to over bake them:  keep a watchful eye and pull 'em out of the oven when they are light brown around the edge. Remember - they are cookies, not rock buns.

 LET ME KNOW HOW YOU GET ON AND DO FEEL FREE TO BAKE 'EM, TAKE A CHEEKY PICTURE AND POST IT IN THE COMMENT SECTION!

Sugar overload awaits me Warriors, so I must dash!

Join me Monday morning for some more musings!!

HAVE A WONDERFUL WEEKEND - YOU DESERVE IT!!

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16 Comments

  1. These cookies look fabulous and boy oh boy did they taste fabulous!! Thanks Ceri for dropping in some for the children and me as well, it’s good to share

  2. I didn’t realize you would have baking on this site! Woo-hoo! They don’t call me Brookie Cookie for nothing…I LOVE to bake cookies! I have about a million and two chocolate chip cookie recipes that I like to switch between. I’ll have to try this recipe too. I noticed you don’t have the brown sugar measurement in the recipe. How much do you use again? Also–is caster sugar just good ol’ granulated sugar? And–vanilla essence? What is that? I’ll have to see if we have that over here in this part of the world. You’re adorable! It was fun to see your video. Your cookies look delicious!

    • The Ginger Warrior

      Ooooh! Well spotted Brookie! Dark sugar measurement is now added. I’m so happy you are on here!! And I actually have a proposition for you and will Facebook you with it!! Love to you and all the Jones’. C xoxo

    • The Ginger Warrior

      Oh! Caster sugar in the US is called super fine sugar but I think regular granulated sugar would be just fine. And vanilla essence is vanilla extract. :)

  3. I just made these cookies but added rolos instead!!! Very delicious !! :-)

  4. Love your blog Ceri!! I,m making these cookies, MMMMmmmmmm delicious!!!! Lots of kisses from Spain!!!

  5. looks lovely, might have a go unless a kind lovely GW wanted to bring some to her class :-)

  6. really loved them thanks

  7. They taste great! Thanks for the recipe!!!

  8. Oh geez!! These look good! Can’t wait to try them!! I am totally with you on the vanilla bit…a good vanilla makes a HUGE difference!! I get a Mexican vanilla here at http://www.globalgoods.com and you can SMELL the difference in the vanilla. Oooh yum! I’m getting a hankering for some choc chip cookies!! Can I start my new eating plan tomorrow?? 😉

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