Saturday, 21 May 2011

Chocolate Chip Cookies with an Old Friend

As I am certain I have mentioned before, for some reason that I can't quite fathom, Blogger delights in un-rotating photographs that I have carefully rotated and saved as such. I don't understand why it does it but it annoys the crap out of me! So I'm afraid you'll just have to bear with my occasionally-sideways photographs (and in the meantime, I make an effort to take all photos landscape-style).

The first thing I wish to share is the cookbook stand that I received as a belated Christmas gift from my dear ol' dad. I have ruined a squillion or so cookbooks by splashing food on them as I cooked, and I am hoping that this will prevent further desecration of my collective Bibles (sorry, that was a bit sacreligious. Hopefuly the Christians of various denominations amongst you will not begrudge the analogy, given how I feel about food!).

*looks at belly*


And this is what it looks like from the side. See the nice pretty Perspex cover? Yeah, that's to stop me from being such a grubalub. And the stand is fairly thick, so it should allow my fatter books to fit.
What you see in the stand at present is all-round blogging champion Pioneer Woman's book, Black Heels to Tractor Wheels, which is essentially a love story, and is an account of how she and her husband came to be married. When I read the blog version it gave me hope that true love existed, and whaddaya know - a little while later I stumbled across it. Thanks for restoring my faith, P-Dub! In the back are several of her favourite recipes, which I appreciated beyond measure because all my cookbooks were in Adelaide and I was in Melbourne. I miss my cookbooks :(

So! On to the recipe. I'm not going to bother writing it out because you can find it here, where it was published by its rightful owner. I made it sans the flax seed.

The first thing that I did was get a whole lot of butter, as you should for all good biscuit recipes. Did you hear those angels singing??
You add sugar and cream it until it looks like this.
We all know where that mixture is headed, don't we... yep, straight into my mouth. What I'd really like to know, though, is why it's okay to eat it at the above stage, but not this one, with the eggs added (as has featured in many of my posts, it looks a little bit like spew):
...and then suddenly, with the addition of flour and choc chips, it's okay to eat it again!
CHOCOLATE!!! And it tastes sooooooo good... *drools*

You see the finished product there with a glass of milk each for myself and my good friend Al. I made the biscuits to send Grant, and Al happened to pop around that afternoon (Hi, Al! *waves* It was great catching up with you!), and there were surplus biscuits to be dealt with. Al took one for the team and helped me out. He's good like that.

The only thing I would say about this recipe is that it has quite a lot of salt in it. Maybe Australian chocolate isn't as sweet as American chocolate and therefore the flavour balance isn't required, but I wouldn't put more than half the specified amount of salt in. I'd probably also put a little bit less coffee powder. Coffee is quite a common ingredient for dense chocolate cakes and some chocolate biscuits, but I'd use less of it. That's just my personal taste. Then again, maybe with less salt the coffee would also seem less overwhelming... have a play!


  1. American chocolate is generally LESS sweet than ours. Or it might just be that to me, it tastes like chalky floor sweepings... Anyway, unlike their chocolate, their BUTTER tends to be sweetened. Along with having artificial butter flavouring added to it. Yeah... o.O So probably if you used unsalted butter, they wouldn't be as salty!

  2. Mmm, cookies! I haven't had any for ages (too slack to bake). The recipe book stand is a GREAT idea. Massive credit to your dad for that one!!

  3. Love your book stand Vanessa! Do you know where your Dad got it from? I'd love to know if you do :)

  4. They were fantastic cookies, Ness! Delicious!

  5. They look AHMAAZING! Mhmmmm delicious


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