Wednesday, 9 March 2011

Chocolate Chunk Cookies With Almonds And Marshmallows

Cookies are my arch nemesis! I've never managed to bake a cookie I was happy with. Too dry, too wet, too gross! But I decided to swallow my cookie fears and so i walked into the (brand spanking new) kitchen with a recipe and a small amount of hope in my heart! And it was not misplaced! These cookies are yummy! Maybe I overcooked them a tad but otherwise, delicious! The original recipe is from here, my notes in blue!

Chewy Chocolate Chunk Cookies with Salty Almonds and Gooey Marshmallows 
2 1/2 cups flour (1 1/4 c)
1/2 tsp baking soda (1/4 tsp)
1/4 tsp baking powder (1/8 tsp)
1/2 tsp salt (1/4 tsp)
1 cup packed brown sugar (1/2 c)
1/2 cup butter (1/4 c)
1/4 cup light corn syrup (1/8 c or 2 tbsp, much easier to measure, golden syrup which is the closest thing to light corn syrup available in the UK!)
2 eggs (1)
2 tsp vanilla (1 tsp)
1 cup chocolate, chopped (1/2 c chocolate chips)
1/2 cup salted, roasted almonds, chopped (1/4 almonds, apparently salted, roasted almonds are impossible to find! So I toasted and salted my own!)
1 cup marshmallows (1/2 c of yummy yummy marshmallows!)
 

1. Preheat oven to 350 degrees. In a bowl, whisk together flour, baking soda, baking powder and salt. 
2. In a large bowl, beat together sugar, butter and corn syrup (golden syrup!) on medium speed of an electric mixture until light and fluffy. 
      
   Beat in eggs and vanilla. Reduce speed to low and beat in flour mixture.


   Fold in chocolate chunks (chips), chopped almonds and marshmallows.
 
3. Drop by tablespoons onto baking sheets. (I found that the cookie dough was firm enough to roll into balls) 
  Bake 10 minutes, just until no longer shiny. Let cool for 2 minutes on pans before transferring to wire racks. Store in an airtight container. 
There they are in all their glory! They tasted good! Maybe not quite sweet enough and the texture was a bit off but i figure thats just an excuse to keep baking cookies!
A few notes on various things, the best way to measure golden syrup, i've found, is to heat the measuring spoon on the gas flame of the hob (or in a glass of hot water), cuts through the syrup like butter! I got 12 cookies out of the halved recipe but i could have got a few more if I hadn't eaten so much cookie dough! Mmm cookie dough!


L x

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