Today was just not my day. At all. The day started pretty good, because I got to sleep in even though it’s Friday and I was really excited about today’s post: Salmon and Fennel Pie. Wait, what? Salmon and Fennel Pie? Sounds great, but what about those cookies?
I know, there are photo’s of cookies in this post. Even the title of this post refers to cookies. Very good cookies, but still: shouldn’t a post about Salmon and Fennel Pie have photo’s of said pie and a title that somehow refers to it?
But like I said: today wasn’t my day. After I made the pie, I tried to photograph it, but I quickly found out that my gorgeous, delicious, beautiful Salmon and Fennel Pie really did not want to be photographed. Like really! Instead of flirting with the camera, it pulled weird and unattractive faces and simply refused to show me its photogenic angles. Yes, food can also be photogenic, and this pie certainly wasn’t…
But it is sooooo good! I promise I’ll post about it someday. I just got to find a way to take a pretty shot of it first. Maybe when it’s is in a better mood, or something…
Anyway, I didn’t have a lot of time after that (’cause I really, truly, properly slept in), and because I’m an idiot I didn’t have another post waiting to be posted, so – because it’s Friday – I quickly had to come up with another recipe, make it, photograph it and post about it. Did I already tell you it was 14:30 when I figured that out?
And hey, it’s winter, the season when food bloggers all over the Northern hemisphere chase daylight after noon…
But still, 14:30 doesn’t sound too bad, right? And if I hadn’t had an important appointment with my hairdresser, I wouldn’t have been panicking at this point.
The thing was, I did have an important appointment with my hairdresser. As in: first hair cut in what’s-it-been-8-months-or-something! As in: after having been virtually indestructible for 8 months my hair suddenly decided to start frizzing, splitting and knotting after Gran Canaria! In other words, it was time to panic…
When I got back from the hairdresser – new hair looks fabulous, by the way – I quickly walked Lucy (who refused to walk with me and kept chasing sticks and leaves, which was only to be expected on a day like this) and set to work. 30 minutes later, I pulled these cookies out of the oven.
And – surprise, surprise – I didn’t burn them. The oven didn’t die on me. They didn’t turn out tough and inedible. In fact, they are amazing! Packed with dark sugar and semisweet and white chocolate chunks, they are everything you could ask for in a chocolate chip cookie. And the dough doesn’t even require chilling before you bake it! Perfect if you want cookies and you want them fast! And that’s not all: apparently these cookies are also exceptionally photogenic!
With delicious molten chocolate chunks and a chewy center…
Point proven, right?
Anyway, gotta run. The Rocking Rebel (who I will refer to as Wreck-It Ralph in the future) just dropped the TV.
I told you I was having a bad day!
- 100g (or 7 tablespoons) unsalted butter, at room temperature*
- 130g (or ½ cup + 4 teaspoons, packed) dark brown sugar
- 125g (or ½ cup + 2 tablespoons) granulated sugar
- ½ teaspoon of vanilla extract
- 1 large egg
- 185g (or 1½ cup) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 90g (or ½ cup) semi-sweet chocolate chunks
- 90g (or ½ cup) white chocolate chunks
- First, preheat your oven to 175°C/350°F (standard oven setting).
- In a medium-sized bowl, cream together the butter and sugars until the mixture is nice and fluffy. Add the egg and vanilla and mix until incorporated. Don’t overmix the egg, just mix until the batter is smooth (this should take only a few seconds), scrape the sides of the bowl with a rubber spatula and mix for another 2 seconds.
- Next, add the flour, baking powder and salt. Using a rubber spatula, carefully stir to combine. Lightly press your finger against the dough. The dough should not be sticky. When you pull your finger back, only a few small crumbs of dough should stick to it. If larger crumbs stick to your finger, add another tablespoon of flour and check again. Don’t add more than a few tablespoons though, otherwise the cookies will be too tough. Finally, stir in the chocolate chips.
- Scoop out ¼ cup worth of dough and plop the dough onto a cookie sheet or baking sheet (mine was black), about 7½ centimeter (or 3 inches) apart. You could also divide the dough into 10 equal chunks by eye if you don’t have a measuring scoop.
- Bake the cookies for 15 minutes, remove from the oven and allow to cool on the baking sheet until cool enough to handle. Transfer to a wire rack (you may need to use an offset spatula to get the cookies of the sheet) and allow to cool to room temperature. Serve with milk or tea. Enjoy!
- These cookies keep really well stored in an airtight container. I thought they were even better the next day!