We do love a little baking on the weekend at Chez Styling You.
Actually, I’ll re-phrase that. I luckily love to bake for everyone else because usually the “help” that is offered in said baking process only arrives at the bowl-licking and the taste-testing stage. Mmmmm.
This week’s recipe is a quick, easy recipe that I’ve adapted from a Thermomix cookbook (Choc Chip Cookies, P128 of Everyday Cooking for Every Family).
I leave out the nuts that were included in the original because there’s more than half a chance that one or two of those cookies will make it into Mr 7′s school lunch box and all nut products are banned in his class.
I also purposely make these gluten-FULL so I’m not tempted to scoff them. Give me a Choc Superfood Ball with my afternoon mug of tea and I’m a happy lady.
The rest of the Styling You crew? Well, that’s a whole other story. They can barely wait for these to cool before they rip in. They’re a soft, cake-style cookie but with a lovely biscuity outside.
Now, don’t worry if you don’t have a Thermomix – these cookies will mix just as well in a food processor or KitchenAid.
Choc-Chip Craisin Cookies
(makes about 20)
Ingredients
- 250g cold butter, cubed
- 100g caster sugar
- 80g brown sugar
- 1tsp vanilla essence
- 2 eggs
- 350g plain flour
- 40g self raising flour
- 1tsp baking powder
- pinch salt
- 250g choc chips (dark, milk or white would suit … or a mix of all three)
- 170g craisins (we like a non-subtle approach to our cookie add-ins)
Method
- Preheat oven to 190 degrees and line 2 baking trays with baking paper.
- Place butter, sugars and vanilla into your Thermo or mixer/food processor and mix together until light and paler. In the Thermo, that’s about one minute on speed 6.
- Place dry ingredients in one bowl and set aside.
- Add eggs one at a time, mixing on speed 3 (or halve your speed in mixer/processor).
- Gradually add all the dry ingredients to this mixture, still on same speed.
- When combined, mix at a slower speed for 30 seconds. In the Thermomix, you’ll mix for 30 second on Interval speed.
- Transfer cookie dough to a mixing bowl – I find it’s easier to get a better mix of the choc chips and craisins by hand.
- Once mixed, roll tablespoons of the mixture into balls, place on trays with spaces between each other. Lightly flatten each cookie.
- Bake for about 10-12 minutes.
- Remove trays from oven, allow to sit on the trays to cool for 5 minutes before transferring to a cooling rack.
Happy baking, Stylers. What have you go planned for this weekend?
