Cookie Dough Cups [and a giant cookie]

I woke up to a white sky today, a cold room because I hadn't closed my window the night before and the wish to stay under the covers for as long as possible. Not long at all it seems, thanks to the incessant phone ringing; calls from across the continent.

But its all good now, I have my mug of green tea and honey, a slice of cookie, my back is toasty from the warmth of the radiator and my heart is happy from some good news I just heard.

More on the cookie? It's a slice from a giant one I baked yesterday afternoon alongside some cute little cookie cups. The objective was to make some cookie dough à la Pizza Hut, but with time constraints and a little bit of spontaneity these cookie cups were conceived and they are real good. 

I have a memory of a big family meal we went on years ago where my cousin ordered a portion of cookie dough with ice cream, we all had a taste and thought it was the best dessert ever™, since then I've had a few and its never been as good. 

Although yesterday this little rush job appears to have created something even better - these cookie cups are soft in the middle, slightly chewy on the outside, sweet but not overly so and speckled with flecks of dark chocolate. They are also very easy to whip up and the cookie dough can also be used to make giant cookies!

So to make the Cookie Dough you will need the following ingredients: 

White sugar

Brown sugar

Butter

Egg

Self-raising flour

Chocolate

Vanilla essence [optional]

Begin by beating together 125g of butter, 90g of white sugar (caster is preferable but I didn't have it to hand) and 90g of brown sugar in the bowl of your stand mixer until well combined. This can also be done using a hand mixer or a trusty bowl and spoon.

Next add in 1 egg and a tsp of vanilla essence if using.

Chop up around 90g of chocolate, this can be dark chocolate as pictured, or milk chocolate. You can also substitute for chocolate chips if desired.

To the mixture add 225g of self-raising flour, 1/2 tsp of salt if you didn't use salted butter and the chopped chocolate. Mix together thoroughly until you get a sticky dough-like consistency.

Line your muffin tins (this makes for easier removal afterwards), take a tablespoon or so of the dough, roll and press in the palm of you hand until it form a disc then lightly press this into the case. Ensure that there is a slight dip in the middle but there is not need to bring the dough all the way up the edges of the case. 

If making a giant cookie, line a pie or tart tin then press the dough into the tin ensuring a flat surface and that it reaches the edges. Note that it may be sticky to start of with but should smoothen out after pressing.

Bake the cookies at Gas Mark 6 from 8 minutes, then reduce the heat to Gas Mark 4 and continue baking for a further 7 minutes. Keep and eye on the cups as you don't want them to get too dark. Once they are baked take them out of the oven, whilst they are cooling the middle should dip slightly.

The cookie dough cups can be eaten whilst still warm but have an amazingly soft and chewy texture even when cool.

Serve with vanilla cream and a drizzle of chocolate (which I didn't have time for!)

As for your giant cookie, slice and serve the same way. Or if you want to go all out, make a cookie pizza - a chocolate sauce and toppings of your choice.

😋

Enjoy!
Q x

Choc Chip & Brownie Yin-Yang Cookies

It's bank holiday weekend and by some stroke of luck I've had five whole day off. It'd been blissfully tranquil maybe bordering on boring, but it makes a nice change. I did have a brush with some (poisonous?) ivy during some hillwalking in the Pennines in Wales the other day but apart from that its been very domestic; some late-summer cleaning, gardening and picking this years apple crop, lots of lemon cake a la Sansa (hyped to watch the finale!) and I've started reading Lord of the Rings because of a stunning vintage edition I discovered in a second-hand bookshop locating in Chirk Castle in Wrexham.

Saying 'late-summer' does make me a little sad, but the upcoming autumn season definitely has its perks, apart from getting to wear my preferred get-up of coats and wooly scarves, it is also the perfect baking season. Now it may be apparent to everyone but I prefer making cakes, nothing can quite hold a torch to those beautifully easy baked goods. However cookies do come a close second and these cookies in particular take the absolute cake (pun appreciation).

The first time I baked them was the night before Eid and because its a big celebration you do have to go all out, no excuses. In which case these cookies were ideal, they have the looks and the personality and were worth every bit the effort. And I will admit they do require some extra work as you're making two cookie doughs - the chocolate chip dough and the white chocolate brownie dough & chill time is necessary. So do take into account prep time, but other that its plain sailing to the best yin-yang cookies you can imagine.

To make the chocolate chip & brownie cookies (batch - approximately 25) you will need the following basic ingredients:

- Butter

- Caster sugar

- Soft brown sugar

- Plain flour

- Eggs

- Milk chocolate & white chocolate

Additional ingredients include: vanilla extract, salt, bicarbonate of soda, cornflour, cocoa powder & milk

☯

The chocolate chip cookie dough

To start with combine 50g of caster sugar, 150g soft brown sugar and 170g butter in a stand mixer with paddle attachment and beat until soft and fluffy. The addition of the brown sugar lends a subtle caramel taste, so be sure to include it.

Then add in 2 tsp vanilla and 1 egg, mix until well incorporated

Next is the powders: sift in 250g plain flour, 2 tsp cornflour, 1 tsp bicarbonate of soda (referred to as baking soda in America) and 1/2 tsp salt (omit if you used salted butter). The addition of the cornflour will keep the cookies soft.

Finally chop up about 175g milk chocolate or use quality chocolate chips, stir this into the cookie dough and place everything into a tupperware container. Adjust chocolate amounts depending on your preference.
☯
The brownie cookie dough

The method is the same as the other dough - begin by beating together the sugars (100g caster sugar + 100g soft brown sugar) and the butter (115g) until soft and fluffy. Add in 1 egg and 1 tsp vanilla and combine.
As for the powdered ingredients, we require 125g of plain flour, 1tsp bicarbonate of soda, 50g cocoa powder and 1/2 tsp of salt if necessary. Alternate with 30 ml of milk and mix until well combined.

Finally chop up 175g of milk chocolate and stir this into the cookie dough. Once again, place it into a tupperware container.

Place both of the cookie doughs into the fridge for a minimum of two hours, this chill time is particularly necessary for the brownie dough as it is softer that the choc chip dough and therefore more difficult to handle. If you wish to freeze the dough and use it another day then now is the time to do so. 

When it comes to baking the cookies, preheat the oven to Gas Mark 4 and line baking sheets with greaseproof paper. 
Grab 1 tblsp of brownie dough and 1 tblsp of choc chip dough, press both together to shape into a ball. Place the balls a reasonable distance apart on the baking sheet allowing room for spreading. (p.s. my tray is a mess because I had to relocate all the dough balls!)

Bake for approximately 12-15 minutes depending on how firm you want the cookies. Allow them to remain on the baking sheet for a further five minutes before transferring to a wire rack to cool completely. 

Whilst the cookies are still warm you can pop on a few extra pieces of chocolate, these will melt slightly and be oh so delicious.

These cookies are great with milk as per the traditional combo and they can also be packaged in quirky tins as given as gifts.

😋

Enjoy!

 Q x