Packing may be good for the soul, but it's also pretty good for the blog, it would seem. Cleaning out a folder a couple of weeks ago, my long-lost chocolate chip cookie recipe simply fell into my lap. See? Couldn't be happier.
It's pretty basic, and, being famously slapdash with the precise rules the art of baking requires, I subbed in bicarbonate of soda (the best cleaning product known to man) for the baking powder. In the oven, they quickly spread, turning into one giant, rectangular cookie. Hilarious, but no matter. Cut into squares while still warm, they were just as edible had they been perfectly round. Room to move within a recipe always makes me happy. Wholegrain spelt is my preferred flour here.
Chocolate chip cookies
125g of softened butter
3/4 of cup sugar
1 tsp of almond/vanilla extract
1 cup of flour
1 tsp of baking powder (or bicarb soda...)
1 cup (mixed) of chopped chocolate, chopped nuts/dried fruit
Set oven to 200 C. Cream butter and sugar, add egg and extract. Fold in remaining ingredients. Tablespoons, rolled, then flattened on a greased/lined baking tray, well-spaced. 12-15 minutes. Cool on rack.