This morning was quite a utilities FAIL when my telephone company left me waiting for 4 hours at home, only to later inform me that no technician was actually going to arrive. Keep in mind that this is the third time in 2 weeks that I have sat at home for 4 hours with no technician showing up, and you will no doubt understand that I was rather frustrated. And grumpy. I decided, however, to “reclaim my mood” and head out for a walk in the sunshine. And, as always, it was the perfect cure. As was a second batch of chocolate chip cookies that found its way into my oven at some point during the day. The batch I made last week were…ok. Just a little too cake-like. Instead, I wanted to find a version that had just the right amount of crunch factor, while still being a little chewy in the middle. And today seemed to be the perfect day to experiment in the kitchen.
For even if I don’t have a new phone line (or any indication of when said new phone line is likely to be installed) at least I have chocolate chip cookies to keep me buttered up. And, I am pleased to report, that with a few tweaks to the sugar / butter ratios, the soft cookies of last week went from this…
Crunchy on the outside and a little chewy on the inside…
Just the chocolate chip cookie texture I was looking for.
And just the type of cookie that makes it hard to stop at one
Although I am not sure whether that is a good or bad thing…
Spelt choc chip cookies (makes 24-26)
- 125g butter, softened
- 100g caster sugar
- 90g brown sugar
- 1tsp vanilla
- 1 egg
- 250g spelt flour
- 1tsp baking powder
- 100g white chocolate chips
- 100g milk chocolate chips
- Preheat your oven to 180C, and line two trays with baking paper.
- Cream the butter, sugars and vanilla until light and creamy. Add egg, and continue to beat until well combined
- Sift flour and baking powder together, then add to the butter / sugar mix, along with the chocolate chips. Stir until combined.
- Roll heaped teaspoons of the dough into balls, and place on the baking trays about 5cm apart (the cookies will spread while in the oven).
- Bake for 13 minutes or until golden brown (they will still be soft).
- Allow to cool for 2-3 minutes on the trays, then move to a wire rack to cool completely. The cookies will become firmer / crunchier as they cool.
What about you? How do you deal with frustrating situations? Exercise and baking are definitely my “go to” solutions!