As it is nearing the middle of Winter here in New Zealand, there is nothing better than cosying up in front of the fire with a good book and a warm cookie straight from the oven. My number one favourite cookie will always be chocolate chip (you can find the recipe here), but over the weekend I was really in the mood for something a bit more chocolate-y. After checking Pinterest for a few ideas, I settled on triple chocolate cookies (because who doesn’t want 3 times the amount of chocolate?!). For these cookies I decided to use a recipe for plain chocolate cookies which I’ve had since my year 7 cooking class, and add in a few handfuls of chocolate chips, so I am not entirely sure where this recipe is orginally from. You all know I like to credit the authors of the recipes that I share with you on this blog so if you know where the orginal recipe is from, please let me know 🙂
Let’s get started!
Note: This recipe makes about 18 biscuits depending on the size that you decide to make them.
You Will Need:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1 cup plain flour
- 1/2 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornflour
- 1/2 cup white chocolate chips
- 3/4 cup milk chocolate chips
What To Do:
- Preheat the oven to 180 degrees celcius and line 2-3 baking trays with greaseproof paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the egg and vanilla essence and beat well until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and cornflour. Gradually add to the wet ingredients, mixing well after each addition.
- Carefully stir in the chocolate chips.
- Roll the mixture into balls and place evenly on the baking trays (make sure to leave enough room around each ball for them to spread).
- Place in the oven and bake for 11 minutes. They should look slightly doughy when taken out of the oven so be sure not to over cook them.
- Allow to cool for 10 minutes on the baking tray before moving them onto a wire rack to cool completely.
These have quickly become one of my favourite cookies so I will definitely be making them again. I would love to know what you think of them 🙂
Firstly, I want to apologise for being a bit absent over the past few weeks. I was a little bit uninspired for awhile and couldn’t really think of anything to write a blog post about, but I have missed writing for you and am starting to feel inspired again, so hopefully I’ll be blogging more regularly 🙂
I was making a few loaves for my mum a few weeks ago and while looking through other bread recipes, I remembered this bread that my mum first made for me while I was in primary school and knew it would be great to make and share the recipe with you today. My sister and I always called it breakfast bread as we would have it primarily for breakfast, but the real name for it is oatmeal bread. I still call it breakfast bread to this day as the name sort of stuck. I’ve always loved to have this bread warm with jam and never really eat it any other way. Let’s get started!
You Will Need:
- 1 cup rolled oats
- 1 1/2 cups water
- 14g dried yeast
- 1/2 cup warm water (extra)
- 1/2 teaspoon caster sugar
- 1/2 cup warm milk
- 1 tablespoon soft brown sugar
- 1 teaspoon salt
- 3 1/2 – 4 1/2 cups plain flour
- 1/4 cup rolled oats (extra)
What To Do:
- Line a loaf tin with baking paper and lightly grease with oil if needed.
- Combine oats and water in a small pan, stir over low heat until the water is absorbed and the oats are softened. Place in a large bowl and set aside until lukewarm.
- Dissolve the yeast in the warm water, add the caster sugar and leave aside for about 5 minutes. Add yeast, milk, brown sugar and salt to the oats. Stir well to combine.
- Add 3 1/2 cups of flour, 1 cup at a time, until a soft dough forms.
- Turn the dough out onto a floured surface and knead for 10 minutes, adding remaining flour when neccessary, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl and brush the surface with oil. Cover with plastic wrap and leave in a warm place for an hour or until well risen.
- Punch down the dough and knead for 1 minute. Divide into two and roll one portion into a rectangle. Roll up loosely and place into the tin.
- Divide the extra dough into 3 pieces and roll each into a sausage 30cm long. Plait and then brush with water.
- Sprinkle with extra oats and place into the tin.Cover with plastic wrap and leave in a warm place for 45 minutes or until well risen.
- Preheat the oven to 180 degrees celcius.Place the dough into the oven and bake for 45 minutes or until a skewer comes out clean. Set aside for 10 minutes before placing onto a wire rack to cool.
I hope you enjoyed this recipe and I would love to see how yours turns out if you decide to make it 🙂