Nothing pleases me more than having the urge to bake and realising I have all the ingredients in the cupboard. Truth be told, these quick cookies started out as chocolate chip only, but I found some orange blossom in the cupboard and threw in a teaspoon for good measure.
I have baked these cookies…a lot! I’ve messed around with the temperature from bake to bake to get a gooey-in-the-middle finish. Honestly, this batch was the best I’ve done. Probably because a) I’m on a diet and b) the house was stoney silent with the children in bed and the husband out.
What I used:
One teaspoon of Orange Blossom, 140g of dark chocolate chips, a squirt of syrup, 115g of butter, 170g of self-raising flour, 85g of caster sugar and half a teaspoon of bicarbonate of soda.
What I did:
I melted the butter with the syrup and orange blossom over heated water – they key is to melt the butter slowly, if it’s too hot the chocolate chips will melt. Whilst this is melting, mix together the flour, sugar and bicarbonate of soda. Once the butter is melted, allow to cool and add to the floury mix, then stir in the chocolate chips. Once all mixed together, make little circles/ dough balls about 3cm or 4cm diameter and place on baking paper on a baking tray. I usually get 12 to 15 cookies. Make sure you leave enough space around the cookies to grow – around 5cm. Bake in a pre-heated oven at 170 for 11 minutes. Cool on the tray for five minutes then move to wire rack. Once cooled, moved to a cake/biscuit tin…if they last that long!
My husband couldn’t wait to get his mitts on these cookies – sampling them whilst still warm (and repeatedly afterwards).