The previous cookies were too dry, so I elected to attempt to master the art of cookie-ing.
Recipe after the break.
- 125g butter (plus a bit more for greasing the tray)
- 1/4 cup sugar
- Couple drops vanilla essence
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 1/4 cup (dark) chocolate chips
- 1/4 cup boiling water
- Preheat oven to 180 degrees Celsius, and grease a cooking tray with butter
- Cream butter, sugar and vanilla essence in a large mixing bowl until light and fluffy
- Sift flour, baking powder and cocoa into butter-sugar mixture
- Mix well
- If necessary, add a tablespoon of butter and a little water to moisten mixture
- Shape teaspoon-fuls of mixture into balls with your hands, placing them evenly on the tray
- Press each ball down with a fork
- Bake at 180 degrees Celsius for 20 minutes
- Leave cookies on tray to cool
- Either eat warm, or leave overnight for cookies to harden
If you’re leaving your cookies to cool unattended, cover them with a tea-towel to discourage insects.
Recipe originally from Edmonds Cookery Book, 42nd Edition (1998)
The Retrospective Part
25th of October, 2011.
Unfortunately this time my mixture was even less cohesive than the previous one, more like a powder than a cookie mixture.
It hadn’t helped that this time I’d added cocoa powder to the flour-baking powder mixture before stirring it into the sugar-butterness (cocoa was lifted from another recipe).
My father came out to the kitchen to assist me, and suggested first making sure all of the butter was mixed in. Then he suggested adding melted butter and hot water.
A little of this made all the difference, and the cookies are a large improvement over the previous ones.
I think I might try a different recipe next time. Perhaps this one is simply a dry recipe.