“Can’t keep my hands out the…”

The Cookie Jar…Yes, it’s a little throwback of a song there! For those who do not know the song, it is not exactly related to cookies. In fact, it is related to cheating but to be honest we can always look at it as your ‘cheat meal’ song, right?

This past week and a half I had been craving sea salt chocolate chip cookies. Now, for those that don’t know me my vice is the Lindt Sea Salt dark chocolate (yes, I accept edible gifts); the combination of the flavours is definitely up my alley. I have always been obsessed with Buzz feed food videos – you know those videos where they make food seem so easy to make in five minutes? Recently I came across a chewy chocolate chip recipe so I decided to switch it up and add a few of chunks of sea salt chocolate to see whether it would taste just as good – and it kind of did. Remember, if you’re not a dark chocolate fan, then stick to this recipe without the dark chocolate.

I am just going to put a disclaimer out there that as with anything I try or do on this blog, it is based on my own personal experience so if your food tastes different or your view is different then no stress – that is your experience and I am open to that! Just remember I am not a perfectionist so my first attempt at making biscuits had to be something I love that can be remixed or made in different ways. So if they’re not perfectly round, don’t judge me!

Ingredients: (Makes around 6 depending on the size of your cookies)
1/2 cup sugar
3/4 cup brown sugar
1 tsp salt
1/2 cup butter, melted
1 egg
1 tsp vanilla extract/ essence
1 1/4 cup cake flour
1/2 tsp baking powder
4 ounces  milk chocolate chunks
4 ounces Lindt Dark Sea Salt chocolate chunks

1. Pre-heat your oven to 180 degrees C.
2. In a bowl, whisk the sugars, salt and butter till all the lumps have disappeared.
3. Add the egg, vanilla essence and beat until light ribbons fall off the whisk.
4. Sift in the flour and the baking powder then fold the mixture together with a spatula. Also, be careful not to overmix as this can cause the gluten in the flour to toughen which will result in cakier cookies!
5. Fold in your chocolate chunks, then chill the dough for 30 minutes. The longer you let it chill, the more exotic the flavour will be.
6. Scoop the cookie dough with an ice cream scoop onto baking paper, leaving at least 4 inches of space between each cookie so there is enough space for the cookies to spread evenly.
7. Bake for 14 minutes (well between 12-15) until the edges are slightly brown and you’re happy with the colour.
8. Cool on a pan and serve with some milk 🙂

Hope it turns out ok, mine were not 100% perfect but I tried it and decided to share in any case. Just remember to make it fun!

I’ hope this recipe works out for you. Be sure to comment on how they turned out for you! x

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