Double chocolate brownie cookies

Picture the scene.  It’s Sunday night. You want to bake a tin full of goodness for work tomorrow. But should you make brownies or cookies? Answer: both. And don’t hold the chocolate chunks.

I found the answer to my cookie vs brownie dilemma on Smitten Kitchen which, by the way, is pretty much my go-to baking blog after the perfection of her salted chocolate chunk cookies.

Described by one of my colleagues with a completely straight face as ‘one of the best things I have actually ever eaten’, I recommend this most excellent of hybrid baked goods to you.

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Ingredients

115 g unsalted butter
115 g dark chocolate, roughly chopped
190 g dark or light brown sugar
25 g granulated sugar
2 large free range eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
45 g cocoa powder
130g plain flour
115 g dark chocolate, chopped into fairly generous chunks

Directions

  • Melt the butter and dark chocolate together in the microwave or a very low heat on the hob.  Remove from the heat when the chocolate is almost melted, then stir until smooth.
  • Whisk both sugars into the melted butter and chocolate mixture before adding the eggs, one at a time, then the vanilla.
  • Whisk in the baking soda and salt, and sieve the cocoa powder into the batter.
  • Next, sieve in your plain flour and stir until combined.
  • Add the chunks of chocolate and stir in.
  • Pop the bowl into the fridge for about half an hour (but apparently you can leave it in for up to a few days).  The chilling makes these easier to scoop.  If you leave the batter in for longer than 30 minutes it’ll harden more, so leave to sit at room temperature for a little while before spooning out.
  • Once the dough is chilling, preheat your oven to 175°c.
  • Scoop the dough into about two-tablespoon sized mounds and place evenly on a tray / trays lined with baking paper, allowing room for them to spread out a little.
  • Bake for 11 to 12 minutes, at which point they will still definitely look like they aren’t baked.  Take them out anyway, because you don’t want to lose the fudgy, soft centre.
  • Let the brownie cookies firm up on the trays for a few minutes before carefully transferring to a cooling rack.
  • Enjoy warm if you can, but in case you’re not up for demolishing the entire batch in one sitting or you have people in your life who expect you to share, these are also yummy (and still fudgy – yay!) once cooled.

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This recipe is from Smitten Kitchen. The photographs and other words are  © Rebecca Daley and ohtogoawandering, 2016.

Salted Chocolate Chunk Cookies

Who doesn’t love a chocolate chip cookie?  But all chocolate chip cookies are certainly not created equal. I actually actively dislike supermarket cookies. They are horrifically sweet (and this from somebody with a very sweet tooth) and taste resolutely artificial. But here is a chocolate chip cookie that is all grown up. Or as grown up as a chocolate chip cookie can be. Chunks of dark chocolate leave milk chocolate chips in their wake in this particular context I’m afraid. And the flakes of sea salt take the edge off the sweetness and add an extra layer of deliciousness.

Do enjoy with a glass of milk though, because who actually wants to be a grown up anyway?

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This recipes makes about 14 fairly decent-sized cookies.

Ingredients

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
4 tablespoons (50 grams) granulated sugar
3/4 cup plus 2 tablespoons (165 grams) packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon salt
1 3/4 cups (220 grams) plain flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into chunks
Flaky sea salt, to sprinkle

Directions

  • Heat oven to 180°C and line a baking sheet with grease proof paper.
  • Cream the butter and sugars together with an electric mixer until very light and fluffy.
  • Add the egg and the vanilla, beating until incorporated, and scraping down the bowl as needed.
  • Beat in salt and baking soda until combined, then add the flour until just mixed, and then fold in the chocolate chunks.
  • I scooped the cookies into heaped tablespoon-sized mounds, spacing them apart on the baking tray.
  • Sprinkle each with a few flakes of sea salt.
  • Bake for 11 to 12 minutes, until golden on the outside but still soft on the inside.
  • Let the cookies rest on the tray for 5 minutes before transferring a cooling rack.

Tip: I froze extra dough in scoops on a plate lined with greaseproof paper. Once they’re solid, you can transfer them to a freezer bag.  This allows you to pin a note onto your noticeboard saying ‘Bake frozen cookies for 11 minutes’ and feel like a domestic goddess whenever you take advantage and have freshly baked cookies within 20 minutes.

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Listening to Hello by Adele (obviously!),  Totally by Joe Stilgoe and I’m not gonna teach your boyfriend how to dance with you by Black Kids.

I adapted this recipe very slightly from Smitten Kitchen, but it’s originally from Ashley Rodriguez’s Not Without Salt. The photographs and other words are  © Rebecca Daley and ohtogoawandering, 2015.

{The best} microwave chocolate chip cookie

I think like most people who have craved a late night freshly baked snack, I’ve had mixed results with microwave ‘cakes’ and ‘cookies’. I’ll just say ‘rubbery’, and leave it at that.

This cookie is different. And without wanting this post to devolve into histrionics, it has changed my relationship with the microwave forever. Having a delicious chocolate chip cookie available within ten minutes is, admittedly, dangerous, but well — you only live once. And if you’re going to have an evening treat, make it this wonderfully gooey, deliciously sweet, ridiculously easy microwave cookie.

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Ingredients

1 tablespoon (14g) butter
1 tablespoon (13g) sugar
1 tablespoon (13g) light brown sugar
A tiny splash of vanilla extract
1 egg yolk
3 tablespoons (30g) plain flour
2 heaped tablespoons (30g) chocolate chips

Directions

– Grab a ramekin or mug that’s microwave safe (this won’t rise, so no need to use something big)

– Place the butter in the ramekin and melt in the microwave; do this in short intervals at about 70% power until just melted.

– To the melted butter, add the sugars and the vanilla. Stir together until combined ( a teaspoon is easiest on this scale!)

– Add the egg yolk and stir well.

– Add the flour, and stir in. The consistency should be similar to real cookie dough; if it’s too runny add a little more flour, and if it feels too stiff add a splash of milk.

– Add the chocolate chips and stir in. For this cookie I used a mixture of milk and dark chocolate chips – use whatever you fancy. Flatten the surface of the cookie.

– Microwave at about 70% power for between 30 and 40 seconds.

Tip: You don’t want to overcook this as it will dry out. The first time, only cook for 30 seconds; if it’s still looking quite wet on top, microwave for another 10 seconds. The cookie will continue to cook after you remove it from the microwave, and retains its heat for a while so be careful!

– Devour with a side of ice cold milk. Pretentious mini milk bottle not obligatory.

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Listening to Black Magic by Little Mix, Sugar by Maroon 5 and Hit me with your best shot by Pat Benatar.

This recipe is from Sweetest Kitchen with a few very tiny tweaks. All other content is © Rebecca Daley and ohtogoawandering, 2015.

Neapolitan cupcakes

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Up until a couple of days ago, it seemed that summer had well and truly arrived in Britain. We had weeks of glorious sunshine, and when I was invited to my first BBQ of the year, it was the perfect excuse to bake something wonderfully summery. I was inspired by this beautiful neapolitan cake on Ellie Bee’s blog to create a cupcake version.  And here it is. These little beauties consist of a layer of chocolate cupcake topped with a layer of vanilla, and then finished with the best strawberry frosting I’ve ever tasted. The fact it’s made from real strawberries probably explains this.

Everyone loved them at the BBQ, and plenty of people sheepishly sidled over for a second one. (N.B. I wasn’t guarding my cupcakes, I just happened to be standing near the food table for most of the evening. That’s where all the best people are during parties, right? *awkwardly eats another Dorito*)

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Ingredients

Chocolate Cupcake

1/3 cup (35g) cocoa powder
1/2 tsp baking soda
1/2 cup (80ml) boiling water
1/4 cup (60g) unsalted butter, melted
2 1/2 tbsp vegetable or canola oil
3/4 cup (150g) and 2 tbsp granulated sugar
3/4 tsp vanilla extract
1/4 tsp salt
1 large egg
1 large egg yolk (you can save the white for the vanilla cupcake mixture)
1/4 cup (60g) double cream
1 cup (140g) plain flour

White Vanilla Cupcake

1 1/2 (210g) cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
7 tbsp (100g) unsalted butter, softened
3/4 cup (150g) granulated sugar
Seeds of 1/2 large vanilla bean
3 large egg whites
1/2 cup (120g) milk
1/2 tsp vanilla extract

Strawberry frosting

1 cup + 4 tbsp strawberry puree (Unless you can get hold of this, you’ll need to start with a little less than a punnet of strawberries. Yes, just less than a punnet is a legitimate measurement.)
1 1/2 cup (345g) unsalted butter at room temperature
5 – 5.5 cups (625g – 690g) powdered sugar
1/2 tsp vanilla extract
A few drops of red food coloring (optional)

Directions

For the chocolate cupcake
– Preheat oven to 180c (350F) degrees.
– In a large bowl, whisk together the cocoa powder and baking soda.
– Pour in the boiling water and whisk until the bubbling subsides and everything is well blended, then allow to cool for 5 minutes.
– In another bowl, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt with an electric hand mixer until well combined.
– Stir in the egg and egg yolk, saving the egg white.
– Blend in the cocoa mixture, then blend in the double cream.
– Gradually mix in the flour and blend until well-combined.
– Divide the mixture between the 22 muffin trays — around a generous teaspoon in each.  Spread the mixture into an even layer and set to one side.
For the white vanilla cupcake
– Sift the plain flour into a medium-sized bowl.
– Add the baking powder and salt and stir until well combined.
– Using the handheld electric mixture, whip together the butter, sugar and vanilla bean seeds until pale and fluffy.
– In a separate bowl whisk together milk, egg whites and vanilla extract until well blended.
– Gradually add the flour mixture to the butter/sugar mixture until completely combined. Mix on a high speed until the batter reaches a fluffy, almost mousse-like consistency.
– Now divide the chocolate mixture between the cupcake cases, spreading gently into an even layer so that the mixture reaches the sides of the cases.
– Bake for about 16-19 minutes, until a skewer comes out clean.
– Leave on the tray to cool for a few minutes, then transfer to a wire rack to cool completely.
For the strawberry icing
–  If, like me, you can’t find strawberry puree, you’ll need a little under one punnet of strawberries. Using a hand blender, blend your strawberries until you have 1 cup and 4 tbspn worth of pureed strawberries.
– Add the puree to a small saucepan and simmer, stirring occasionally, until reduced to 6 tbsp. It should take around 10 – 14 minutes (it’s worth measuring the mixture and if it isn’t quite 6 tbsp then return and continue to simmer until it has reduced enough).
– Pour into a small bowl, then pop in the freezer, stirring every so often, until cool. It shouldn’t take long.
– Whip the butter with the electric whisk until nearly white.
– Add an initial cup of icing sugar, then blend in the puree. Keep adding the icing sugar until you reach a good fluffy consistency — it needs to be relatively stiff to pipe.
– Once the cakes are cool, either pipe or spread the frosting on top. Et voila!
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Oh, and this was my first time piping – too! It’s a little wobbly, but not too bad for a first attempt, right?
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Listening to I get around by The Beach Boys, Sunshine of your Love by Cream and The Curse of Curves by Cute is What we Aim For.

This recipe is from Cooking Classy.  All other content is © Rebecca Daley and ohtogoawandering, 2015.

Caramel {Millionaire’s} Shortbread

When I was in sixth form I once tried to make caramel shortbread when my parents were away. Yes, I was the teenager who embarked on ill-planned and over-ambitious baking in the absence of my parents. Crazy parties? Nope, flour in every corner imaginable and slightly ruined baking tins were more my style.  Anyway, it went quite wrong. I can’t really remember why, I think it got stuck in a tin which I wasn’t meant to be using anyway or something. Anyway, I thought I’d try again. Not to take this too seriously or anything, but with caramel shortbread it’s all about ratio. Ask any self- respecting lover of this traybake, and they’ll happily go into great detail about how much of each mouthful should be shortbread, how much caramel, and how much chocolate. Shop bought versions tend to be woefully uneven in this respect: think, a massive wedge of shortbread and comparatively inconsequential layers of both caramel and chocolate. A travesty. This recipe, on the other hand, gives you the perfect levels of caramel vs. chocolate and shortbread. Also, they’re super tasty. Well, I think so anyway.

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Glorious layers

 

Ingredients

For the shortbread

50g sugar

150g butter (unsalted technically, but I basically never have it in and salted was fine)

250g plain flour

 For the caramel

175g butter (again, should have been unsalted but I used salted and it was fine)

175g sugar

4 tbsp golden syrup

397ml condensed milk (standard tin size)

For the topping

300g chocolate (I used a mix of milk and dark, because that’s what I had lying around. I think all dark would be fine, but you might want to avoid all milk since it might tip these over from deliciously sweet to downright sickly)

– You’ll need the oven at 160 (fan 140, gas mark 3). Line a standard rectangular tin with greaseproof paper, making sure that there is some overhang at the edges – it’ll come in handy when you come to lift the traybake out later.

– Make the shortbread. Place the sugar, butter and flour into a large bowl – mix it all together, and then get your hands in and rub the fat into the flour/sugar until all of the lumps of butter are gone and you’ve got a soft breadcrumb type mix. It should hold together if you squeeze together a clump in your palm. (If you have a food processor, use that – I don’t though, and the hand mix option worked fine!)

– Tip the mixture into the lined tin, spread it out and use your fingers or the back of a spoon to press it down gently; you want it to be even and smooth.

– Now pop the tin in the fridge for about twenty minutes to harden things up, before baking for around 35 minutes, or until golden. Leave to cool.

– Next, make the caramel. Place the butter, sugar, condensed milk and golden syrup in a small saucepan over a low heat— heat gently and stir to combine all of the ingredients.

– Once the butter has melted and the ingredients have combined, you’ll need to keep stirring right to the bottom of the pan to make sure that the caramel doesn’t stick or burn. Bubble for about 5- 8 minutes, or until the mixture has thickened considerably – it’ll be thick, but still of pouring consistency.

– As soon as it’s ready, pour the caramel over the shortbread, and spread into an even layer if need be. Leave to cool.

– Melt the chocolate however you like – you could use the bowl over a saucepan of boiling water trick, but I favour the microwave. This works just fine as long as you cover the chocolate vessel and check/ stir it regularly to avoid burning.

– Pour the melted chocolate over the cool caramel, and spread it out into an even layer.

– Now just leave it all to cool. Once the chocolate is set, use a sharp knife to mark out and then cut into squares.

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Arty angles

 

If you write a blog, now is the time to wander around your flat looking for the best natural light. Once you’ve found it, you’ll want to put something vaguely attractive in the background; probably not that pile of receipts/bills or that tin of baked beans. Anything pastel or crafty is probably a good call. Even better if you have things that are pastel AND baking-related. If you’re truly dedicated, sprinkle some chocolate chips around about. Now, arrange your baking in an arty way, and take ridiculously-angled photographs until it looks pretty. Ignore the sceptical glances of anybody you may live with, surely they should be used to this by now?

If you have no need for arty and beautifully presented images of your creations, then feel free to just eat them. Much more sensible.

This recipe is adapted slightly from BakingMad.com. All other content is © Rebecca Daley and ohtogoawandering, 2015.