December 15, 2015
As the end of the semester approached, I wanted to give little packs of cookies to my professors, as thanks for teaching. I also felt that some of them had been particularly helpful to me this semester.
I looked around in my stash of baking ingredients, to see what kinds of cookies I could make with what I had. I had thought about chocolate chip cookies, but I didn't have anymore choc chips... No more cranberries either, and at the time I was starting to dig in my boxes, I was not up for zesting a lime. Then I saw a box of mint-filled chocolates I had gotten before but that was just sitting there. I figured I could try and put that on or in a cookie somehow.
My first test attempt was a flop and almost left a chunk of charcoal at the bottom of the oven. The cookie had fallen through the grill despite the baking paper (I neglected to put a pan between the paper and the grill), and had spread like crazy. Some flour and chilling later, I finally managed to get something decent.
The mint chocolates were cut into small rectangles/triangles depending on the part of the chocolate. I then stabbed them through the top of each cookie formed. Some pieces melted and caramelized on the sides of the cookies. It might have been better if I had just stuck a bigger slab in the middle of each cookie, but I settled with what was done.
RECIPE
Ingredients
- 1 1/2 cup butter, softened
- 1/2 cup golden sugar
- 1 cup brown sugar
- 1/2 tsp salt
- 2 tsp Orgran egg replacer
- 4 tbs water
- 3 cups flour
- 1 tsp baking soda
- 2 tsp hot water
- mint chocolate (or sub in 1 cup chocolate chips)
Procedure
- Preheat oven 175°C.
- Cream butter and all sugar until fluffy.
- Mix the egg replacer and the 4 tbs water (proportions ~2 eggs) and beat them into the mixture.
- Dissolve baking soda into the hot water before adding.
- Stir in flour and chocolate chips.
- Put on baking sheet by large spoonfuls.
- Bake for 10-15 mins.
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