Do you know what I regularly thank the heavens for? (Other than friends, family, badgers and deep tissue massage). Recipes that take up minimum time whilst producing maximum results. And that is exactly what I, the Ginger Warrior, have on offer for you today!
I discovered this gem of a recipe at tutti-dolci.com., a baking blog started in 2010 by a lovely lady called Laura (I have never met her not spoken to her but she looks lovely in the photo and that's good enough for me!)
As I perused her cakey categories and feasted my eyes upon her sugary creations I found myself paralysed by choice. I may also have drooled down my top. In any case, I have a distinct feeling that this will be the first of many of Laura's recipes that we Warriors will be putting to the tastebud test. One of these days I hope to be good enough to come up with recipes of my very ownsome but until that blessed moment arrives I am more than happy to learn from Laura and other creative geniuses.
To the kitchen, Warriors!
TRIPLE CHOCOLATE CREAM CHEESE COOKIE BARS
210g/7oz/1 2-3 cups plain flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
85g/3/oz/6 tbsp unsalted butter, at room temperature
85g/3oz/6 tbsp cream cheese, softened
50g/2oz/1-4 cup sugar
100g/4oz/1-2 cup light brown sugar
1 large egg
2 tsp vanilla extract
57g/2oz dark chocolate, chopped
40g/1.5oz/1-4 cup milk chocolate chips
40g/1.5oz/1-4 cup white chocolate chips
2 tbsp milk chocolate chips
2 tbsp white chocolate chips
Before you start you might want to find yourself a willing chocolate chopping assistant. A tall, dark, handsome one is always a bonus.
1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
2. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth
3. Add sugars and beat until creamy.
4. Beat in egg and vanilla until combined.
5. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
6. Fold in chocolate.
7. Spray a 9-inch round removable-bottom tart pan. Santa Claus happened to bring me this one for Christmas. Love that guy.
If you don't have this particular pan don't panic! Just make do with what you have unless you really don't have anything suitable in which case a little baking equipment shopping trip is in order! Get out there and spend some money. You deserve it!
8. Press dough evenly into pan and top with remaining chocolate chips, pressing slightly into dough
10. Cover and chill in the refrigerator for 1 hour. This is the most time consuming part but just get on with something else while you're waiting. Why not do some sit-ups on the the living room floor? It'll make you feel better about a) what you're on the verge of eating and b) just how much of it will be going in your mouth whether you want it to or not.
11. Preheat oven to 180ºC/350°F and bake until golden and a toothpick inserted in the centre comes out mostly clean, about 15 minutes. If you prefer a more well-done cookie, bake a few minutes longer. (I found that 20 minutes was just right for me).
12. Cool in pan on a wire rack for at least 45 minutes before slicing and serving.