I don’t get to do much baking anymore. I kind of stopped doing it for fun when it became a serious business. But now that I hardly bake for ‘work’ anymore, I have found myself wandering back into the kitchen and going back to the good old days where I would just try out recipes for fun and explore new things. Unfortunately, because I don’t work in an office anymore I don’t have anywhere to donate my ‘experiments’. So when I have the opportunity where guests come over (eg. classes) I am more than excited to bake for them.
On the plus side I also like to offer students who visit something a little special. After all, all the students have given up their time and families to be there and some have travelled really far so I find a little something made with love goes a long way.
I love chocolate chip cookies especially the soft chewy ones that fall apart into your mouth when you bite into them. Extra bonus points if there are actually lots and lots of chocolate chips inside them. I made these cookies recently for a class and then thought how amazing they would be if I turned them into ice cream sandwiches… So I made another batch (because the class ate all of the first batch), brought them over to my cousin’s place and taught my 2 year old nephew that ice cream sandwiches are the best kind of sandwiches. He ate almost the whole one by himself and apparently he now asks for them frequently 🙂
I really recommend you follow the baking time on this as once it’s slightly over baked, it comes out a little firmer/ chewier. Which is fine if that’s what you like. But I love them soft!
Chocolate Chip Cookie Recipe
This was adapted from Host The Toast
2 cups + 2 tablespoons all purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
170g butter, melted and cooled
1 cup brown sugar, lightly packed
½ cup caster sugar
2 large eggs
2 teaspoons vanilla extract (I used vanilla bean paste)
1 cup dark chocolate chips
1 cup milk chocolate chips
Green Tea Chocolate Chip Cookie Variation: Add 3 tablespoons of matcha powder together with the dry ingredients.
Combine the flour, baking soda, cornstarch and salt in a bowl.
In a stand mixer, mix the sugars and melted butter together until it becomes creamy.
Then add the eggs and vanilla and mix until just combined.
Slowly add the dry mix and continue mixing and scraping down the bowl.
Once the dough is combined, fold in the chocolate chips. At this stage you can even add dried fruits or nuts too.
Place the bowl into the fridge for about 45mins to an hour.
Pre-heat the oven to 160 degrees.
Once chilled, use a teaspoon to spoon out the mixture and roll it into a rough ball before baking. Place on the tray and keep the balls small – about 2/3 the size of a ping pong ball. They do spread and grow quite a bit. I managed to get about 50 medium sized cookies from one batch.
Place the tray back into the fridge to chill for 5-10 mins.
Then place the tray into the oven and bake for 12 mins. I actually bake mine for 6 mins and then turn the tray around for another 6 mins since my oven has hot spots.
If you are baking two trays at a time, I usually leave the lower tray in the oven for an extra minute. The cookies should be slightly golden around the edges.
Try to resist eating them out of the oven… I dare you!
Milk Chocolate Parfait
(Parfait has a few different meanings depending on where you are based, but here it’s basically an ice cream. This recipe was adapted from Chris Wheeler and also used in my peanuts and milk chocolate parfait recipe.)
125g of caster sugar
500ml thickened cream (If you wish for the parfait to be firmer you can use double cream)
100g milk chocolate (melted)
In a bowl placed over a pot of simmering water, whip the eggs and sugar into a sabayon until it’s light and fluffy. The mixture should resemble a silky custard and when you drizzle it back over itself, it should hold its shape slightly before blending back in.
Take the mixture off the pot and slowly add the melted chocolate, mixing well. Allow the mixture to cool to room temperature.
Lightly whip the cream and fold into the mixture. Pour the mixture over a square tin lined with cling wrap and place it in the freezer to set for at least two hours.
Use the cling wrap to pull the parfait out of the tin. Then use a suitable sized circle cutter (measure it against your cookie) to cut the parfait.
Place it between two cookies and dip the edges into a bowl of sprinkles. Eat immediately or place it on the tray and back into the freezer. If frozen, before eating allow the sandwiches to thaw for about 10 minutes.
I have discovered it is best if you eat the sandwiches immediately because the cookie will still be nice and soft. If it is frozen, it does become a little firmer but either way still delicious 🙂
Oh! As an alternative, if you don’t want to make your own ice cream, you can buy your favourite and scoop it between the cookies.
And… if you have any spare parfait or cookie leftover, you can always assemble it in a glass cup for a more dainty eating experience 🙂