Chocolate chip cookies

You will need (to make enough for 14 large cookies):
- 125 g Butter
- 110 g white sugar
- 110 g brown sugar
- 1/2 tsp vanilla or 2x tsp of vanilla extract
- 1 egg
- 260 g self-raising flour
- 1/2 tsp salt
- 150 g chocolate, chips (or white chocolate, dried cranberries...)

1. Place butter, sugars and vanilla in TM bowl.  Cream together for 1 minute on speed 3-4.  
2. Add your egg to the mix through mix on speed 3-4 for another 45 seconds.
3. Now add flour and salt, knead (the little wheat symbol). I added a 100 g and kneaded for 40 seconds, then added another 100 g and kneaded for another 40 seconds and then added the last 60 g and mixed for 30 seconds. Make sure you scrap the bowl with the spatula to get all teh flower mixed in well.
4. Add chocolate chips and mix them in with TM spatula.
5. For large cookies, drop tablespoons of mixture on trays, press down a little (leaving room for the cookies to grow - I tend to do 5 at a time). 
6. Bake your cookies at 180 for 13-15 minutes until lightly golden.

This is a Thermomix recipe. However, you can do this recipe without using the Thermomix.

Original recipe found here.

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* All pictures were taken with the Olympus Pen E-PL7

Lemon Butter Cookies

YOU WILL NEED THE FOLLOWING INGREDIENTS (TO MAKE About 20 COOKIES):

- 125g of butter
- 100g caster sugar
- One egg
- 200g pain flour
- The zest of two lemons
- ¼ teaspoon baking powder
- One pinch of sea salt
- 3 tablespoons demerara sugar (or brown sugar)

1. Beat the butter and sugar in a bowl (with an electric mixer) until creamy

2. Beat in the egg until the mixture is light and fluffy

3. Then add he flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm

4. Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick Cut out shapes and place on a greaseproofed tray. Another alternative is to scoop small balls of dough with a tablespoon and flatten them down with the bottom of a glass that has been floured.

5. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.

These biscuits are incredible easy to make and you can substitute the lemon zest for just about anything - dried cranberries and orange zest is a great combo. Another great Jamie Oliver classic which never fails.
 

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The perfect cookies

the perfect cookies

Paris is well know for its delicious desserts, cakes, cookies, macarons and any other delicious patisseries they come up with. However, it is very hard to find the perfect cookies, you know the ones I am talking about - crispy on the outside, but very soft on the inside with some delicious yet original toppings. One day I came across a recipe in the latest issue of the french Be and thought I would give it a try, and boy were they exactly what I had in mind, and the best thing is that they didn't cost me €2.50/a cookie.

So I thought I would be a wonderful blogger and share this delightful and very easy recipe with you guys.

//Ingredients// 350g of Cannes sugar preferably brown (but white will do too) 250g of butter 1 egg 375g of flour 1 pinch of salt I coffee spoon of vanilla powder 1/2 packet of yeast Add what you want for the toppings - chocolate (white or milk), M&M, carambar I went for milk chocolate and caramel carambar.

1/ First pre-heat the oven to 140° 2/ Mix together the sugar and the butter, then add the egg. 3/ Do another preparation adding the flour, the vanilla powder, the salt and the yeast. Then slowly add the flower mix into the butter and sugar mix. Make sure it is all nicely mixed together. 4/ Then incorporate the 'toppings' of your choice. I decided to do both chocolate and Carambar (which is caramel sweets). I would met the Carambar first in the oven for 2min by unwrapping them and putting them on baking paper. In the meantime break up the chocolate into small pieces and incorporate the lot in the mix. 5/ start forming small balls of cookie doug with your hands, making sure that your topping are nicely covered up by dough. Display them evenly on the baking paper and press down slowly. 6/ Then pop the lot in the oven for exactly 16 minutes so that they are crispy on the outside and soft on the inside.

Enjoy! and happy sunday.

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