Update: Für das deutsche Rezept nach unten scrollen!
These days it’s all about making research, testing recipes, baking and cooking. The reason is that some events are coming up. First event will be my blog anniversary next week. There will be a big surprise, where not just baking is involved! The second event will be the Daring Bakers in August. And the most important event will be a wedding in October. It’s not just important, because it’s a family wedding, but also because I’ll be baking the wedding cake!
Friday bride and groom will be testing the cakes. I’ll be preparing two different cakes with different fillings and I want to try to make another one gluten-free. All that’s a real challenge. But I’m glad, that I finally created some recipes, that appear good to me. So tomorrow is baking and whisking day! I’m really looking forward to the next two days. So wish me luck.
In between one just needs some cookies. We really longed for some cookies the day before yesterday. But as I never buy some – because I always think I can do it all at home better and cheaper… and with more fun – we didn’t had some. As such craving don’t pass by easily or until the next day, I decided to make some simple chocolate chip cookies. They are simple and easy and I made them a dozen times already. So I can say: they are the best. In my opinion.
They are crispy on the outside and have a softer core. This time I used dark and milk chocolate. But usually I only use the dark one. And if you don’t have chocolate chips on hand, use normal chocolate bars (you should like the chocolate of course) and chop it into small pieces. You can vary the size of your cookies by forming smaller or bigger dough balls, before baking. Depends on your liking to eat more palm-size cookies or two-bite-size cookies. I lean towards the second choice…
So if you have just 30 minutes left (for everything!), try and make them. I’m sure you will be convinced, too. I mean, who can stand this:
Vor einem Jahr: Death by Chocolate
Chocolate Chip Cookies
ergibt: etwa 40 Kekse
Zutaten:
-
210 g Weizenmehl
-
1/2TL Natron
-
1/2 TL Salz
-
200 g Schokoladentropfen oder gehackte Zartbitterschokolade
-
110 g Butter, raumwarm
-
160 g Zucker
-
1/2 EL Zuckerrübensirup
-
1 Ei
-
1/2 TL Vanilleextrakt oder 1 TL Vanillezucker
Mehl, Natron und Salz vermischen. Butter aufschlagen, dann den Zucker dazugeben und schaumig rühren. Sirup und das Ei zugeben und gut unterrühren. Vanilleextrakt unterrühren. Das Mehl nach und nach unterrühren, bis ein glatter Teig enstanden ist. Zum Schluss die Schokotropfen unterrühren.
Den Ofen auf 180° C vorheizen.
Backbleche mit Backpapier auslegen. Mit den Händen Kugeln mit 3 cm Durchmesser formen und mit 5 cm Abstand auf das Blech legen.
12 Minuten backen, bis sie goldgelb sind.
These days it’s all about making research, testing recipes, baking and cooking. The reason is that some events are coming up. First event will be my blog anniversary next week. There will be a big surprise, where not just baking is involved! The second event will be the Daring Bakers in August. And the most important event will be a wedding in October. It’s not just important, because it’s a family wedding, but also because I’ll be baking the wedding cake!
Friday bride and groom will be testing the cakes. I’ll be preparing two different cakes with different fillings and I want to try to make another one gluten-free. All that’s a real challenge. But I’m glad, that I finally created some recipes, that appear good to me. So tomorrow is baking and whisking day! I’m really looking forward to the next two days. So wish me luck.
In between one just needs some cookies. We really longed for some cookies the day before yesterday. But as I never buy some – because I always think I can do it all at home better and cheaper… and with more fun – we didn’t had some. As such craving don’t pass by easily or until the next day, I decided to make some simple chocolate chip cookies. They are simple and easy and I made them a dozen times already. So I can say: they are the best. In my opinion.
They are crispy on the outside and have a softer core. This time I used dark and milk chocolate. But usually I only use the dark one. And if you don’t have chocolate chips on hand, use normal chocolate bars (you should like the chocolate of course) and chop it into small pieces. You can vary the size of your cookies by forming smaller or bigger dough balls, before baking. Depends on your liking to eat more palm-size cookies or two-bite-size cookies. I lean towards the second choice…
So if you have just 30 minutes left (for everything!), try and make them. I’m sure you will be convinced, too. I mean, who can stand this:
One year ago: Death by Chocolate
Chocolate Chip Cookies (the best ever!)
Yield: about 40 cookies (Ø 5cm)
Ingredients:
-
210 g flour
-
1/2 tsp. baking soda
-
1/2 tsp. salt
-
200 g chocolate chips or chopped dark chocolate
-
110 g butter at room temperature
-
160 g sugar
-
1/2 Tbsp. sugar beet syrup
-
1 egg
-
1 tsp vanilla sugar or 1/2 tsp. vanilla extract
Whisk together flour, baking soda and salt in a small bowl. In the bowl of your stand mixer whisk the butter with the whisking attachment. Add the sugar and whisk until fluffy. Add the syrup and the egg, until well incorporated. Maybe it’s necessary to scrape down the sides of the bowl with a spatula to get everything incorporated. Add the vanilla sugar or extract. Add the flour mixture bit by bit and whisk together, until you have a smooth dough. At least fold in the chocolate.
Form balls with your hands, 3cm in diameter. Place on a baking sheet with parchment paper. Leave some space between the balls, about 5cm. You don’t want the cookies to stick together.
Bake at 180°C for 12 minutes. The first cookies are best eaten warm, as the chocolate is still melted inside. Mmmh…