Thursday, July 05, 2018

"Life is short, eat dessert first"

School is out for the summer. No more packed lunches as I sip my first morning coffee, no more homework, spelling tests and social exams where I don't know any of the answers!  Well, until September rolls around and it all begins again!

Have you had an emergency that required a chocolate chip cookie?  I have.  I have them often in fact.   They are similar to an emergency gin and tonic situation but they usually happen before lunch, so a chocolate chip cookie is a better fit that a gin and tonic in a pre 12 noon situation!  These chocolate chip cookies are pretty darn perfect.  Soft in the middle, crunchy on the edges and the perfect blend of semi sweet and white chocolate with just a hint of crunchy sea salt.

Just like you keep a fire extinguisher in the cupboard for emergencies I keep a batch of this cookie dough in the freezer.  Simply let it thaw for ten minutes whilst the oven pre-heats, slice and bake.  You are 30 minutes away from a warm, happy chocolate chip cookie at all times.  Oh yes!

So here you go, for all of your summer holiday emergencies that may require a cookie (or a gin, or maybe both together!)


  • 280g Soft Unsalted Butter
  • 300g Soft Brown Sugar
  • 200g Sugar
  • 2 large Eggs
  • 1 tablespoon Vanilla Extract
  • 480g All Purpose Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Sea Salt Flakes (Malden if you can get it) plus extra for sprinkling
  • 150g Semi Sweet Chocolate Chips
  • 150g White Chocolate Chips
  1. Put the butter and sugars into a large mixing bowl if you want a bit of a workout and beat together with a wooden spoon until everything is smooth and light. Or you can throw it all in your KitchenAid like I do.
  2. Break in the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
  3. Add in the flour and baking powder and mix in with a wooden spoon until completely incorporated. Add the chocolate chips & sea salt and mix until thoroughly combined. Divide and shape the dough into two equal logs. Wrap each log in plastic wrap.
  4. You now have two options; allow the dough to chill in the fridge for at least 20 minutes then cut cookies and bake on a lined sheet pan or you can freeze them for emergency cookie situations.
  5. If you chose to freeze the dough remove from the freezer and allow to warm up enough to slice, I find that ten minutes gives you a cuttable dough.
  6. Preheat the oven to 350F (which should take about the same time as it takes for your dough to thaw). Sprinkle each cookie with a pinch of sea salt and bake in the preheated oven for 15-20 minutes, or until they are golden-brown on the edge and slightly paler in the centre. Do check them at 15 minutes as you may prefer a chewy centre so you want to go for a pale gold bake rather than the dark golden finish of a 20 minute bake.
  7. Remove from the oven and transfer to a wire rack to cool before serving- try not to burn your mouth because you are totally going to steal one and eat it before they are really cool enough!
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Hope you are ready to have a fabulous summer!  Is it gin o clock yet?

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