* I was going to title this post ‘my name is Inne and I’m a chocoholic’ but I baked these cookies especially for S and I only ate the sorry unsightly one anyway. Plus another one, to make sure it tasted the same as the first one. And then a few more the next day, to see how the flavours had developed. Strictly for quality control purposes, really. Really!
Saturday I baked S a batch of choc chip cookies. Nothing fancy, just butter, sugar, flour and chocolate. Lots of chocolate. As I’ve mentioned
before, S is very much a chocolate and vanilla kind of guy, and I thought he could do with a batch of these cookies to offset all the non-chocolate and vanilla things I make him eat so regularly.
There’s really not much to say about these cookies, except that they are extremely chocolate-y and also rather butter-y, with a crisp bite and large crumb. And they tasted even more chocolate-y the next day.
I was of course tempted to add cardamom to the cookie dough, or coffee, or maybe even some chilli flakes, but I successfully restrained myself. These cookies were for S after all. And based on the fact I saw him sneaking towards the cookie jar quite a few times and saying ‘mmmm, yummy’, licking his lips and patting his belly, methinks he liked them. Which is a good thing, because I’ve got lots of non-chocolate and vanilla recipes lined up for the next few weeks.
Very chocolate-y choc chip cookiesI searched the internet for a generic cookie recipe, tweaked it substantially and added tons of chocolate to it
100g unsalted butter, softened1/3 cup sugar1 cup flour1 tablespoon unsweetened cocoa powderpinch of salt½ cup chocolate (I used a mix of cocoa nibs, plain, milk and white, which I chopped into chunks myself)cream butter and sugar together. Add salt, flour and cocoa powder and mix until the dough resembles bread crumbs/pebbles. Add the chocolate chips and shape into a log with your hands. Wrap in clingfilm and refrigerate for at least one hour. Heat oven to 160˚C, cut log into discs and bake for about 15 minutes. Transfer to wire rack to cool. Enjoy.
Still trying to get through that humongous pile of laundry, but I couldn’t resist continuing my Japanese love affair and baking these bright green matcha cookies. I first saw them on Mae’s website; Fanny also made them and so did a whole bunch of other people. And all those people are definitely on to something, those cookies really are amazing – crumbly, buttery and very matcha-y.
Other than the fact these cookies are totally delicious and you simply must make them with the leftover matcha from when I urged you to make matcha ice cream (which remains my favourite, the cookies come in a close second), I’m afraid I don’t have a personal or interesting or funny story about these cookies. Those work issues are still dragging me down, I haven’t exactly been the most cheery person to be around these last couple of weeks, and I'm very guilty of seriously neglecting my blog. But if anything is going to cheer you up, it will be these scrumptious little matcha sweets!
Kelli from Lovescool, who makes these cookies for a living – lucky girl! – kindly provided the recipe on her website. She’s in the process of opening a shop in New York, which should be open next time I go there, and visiting that shop will be the very first thing I do.
