One of the girls I know at school was having her birthday party; she's one of the followers of this blog. She wanted a sponge cake with berries and cream, brownie with caramel, macarons and tiramisu cupcakes. I accepted. Then I got another catering order from one of my Mum's work colleagues. She wanted melting moments, baked lemon slice and mini vanilla cupcakes. I accepted.
Wow, it was a lot. There were late nights, dozens of eggs, kilos of flour, even more kilos of sugar, more real butter than I've ever used in my life and about a tonne of frustration. I was so stressed that I didn't even think to photograph the end products!
Thank you so much, Mum, for helping me out and keeping me on task throughout that testing week.
In the end, it all turned out perfectly fine. I packed all the ordered deliciousness into their own cardboard cakeboxes, and they were picked up with no dramas. Finally, it was over, and I didn't want to bake another thing that required effort.
That's why these cookies are good. Not only are they absolutely deliciously amazing, but they're fun to make and easy too. After my bakeathon week, I made these with two of my best friends and it was awesome.
Recipe Adapted from: The Other Side of Fifty, in turn adapted from the New York Times
230g brown sugar
250g white sugar
2 tsp vanilla essence/extract
310g plain flour
260g bread flour (can substitute plain flour, but I found this type of flour in the baking section of my normal supermarket)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt (omit if using salted butter/margarine)
135g dark chocolate, grated
225g dark chocolate, chopped into chunks
225g dark chocolate chips
1. Cream butter and both sugars until light and fluffy.
2. Add eggs, one at a time, beating well between additions.
4. Add flours, baking soda, baking powder and salt. Combine.
5. Using a food processor, grind up the 135g lot of chocolate.
Alternatively, grate against a grater. (Difficult if you use chocolate in pellets and not a huge block, like me). Mix the grated chocolate into the dough.
7. Mix all the chopped chocolate and choc chips into the dough.
9. When you're ready to bake the biscuits, preheat your oven to 175 C/350 F.
10. Shape the dough into 1 tbsp size balls. Don't go much smaller than that. Lay the balls out on a baking paper/silicon sheet covered baking tray, leaving a fair amount of space in between (they spread).
11. Bake for 10 - 12 minutes, or until the cookies are light gold on the top.