Old dog new tricks! I have been making meringues for a very long time. When I lived in London I sometimes suspected I was only asked to parties so I would bring mini pavlovas with me. British parties do not normally involve bringing a dish […]
Edinburgh, The Scottish Capital Living in Copenhagen does have it’s advantages. In the last few months I have been not once, but twice to the city of Edinburgh, Once was for a hen weekend, think bachelorette party, which is not the subject of this post! […]
Welcome Plate of Chocolate Chip Cookies
Alan came in from walking our dog Fraser last Saturday morning and told me he had just been helping our new neighbour carry some belongings in from her car. He suggested I go and say hi. It occurred to me that when I lived in Darien I would never go empty-handed to greet a new neighbour. At the very least I would bring a plate of cookies. I was suddenly horrified to realize that since our arrival (when the lovely Anne-Louise brought me chocolate cake) that three sets of neighbors had moved into our stairwell and I had not brought any of them any form of food.
I decided I had to rectify the situation immediately, and for good measure I would also bake for Anne-Louise and Lisbeth who occasionally look after Fraser when we are away. In all fairness the weather was rubbish and I could think of no better way of spending the afternoon than making an variety of ‘ultimate chocolate chip cookies’.
Ultimate Chocolate Chip Cookie Recipe
Have you noticed how it seems to be impossible to have a recipe for simple chocolate chip cookies? They must be ‘best ever’, ‘world’s greatest’ or in my case ‘the ultimate recipe’. I dispatched Alan to go off on his bike and buy chocolate (Trader Joe’s I miss you). It only took him two attempts to get it right, bless. While he was out I searched my folder stuffed with pages from magazines and hand written notes begged from friends but could not find my’ ultimate’ recipe. Disaster! I must have thrown it out when I moved. What was I thinking?
After consulting various trusted sources I came up with following recipe, as usual a hybrid of a classic recipe with some minor changes. I only had Demerara sugar so adjusted my sugars as I did not want the molasses taste to overpower the chocolate. If using light brown sugar equal amounts of each type of sugar will work well.
Points to Note
The best chocolate chip cookies are not made with chocolate chips, as they are specially engineered to hold their shape at high temperatures hence do not melt, and they also are not chocolatey enough. The best cookies are made with chunks of chocolate. Use thick chocolate bars, then, with a sharp knife cut, them into chunks. Please Be Careful!
I made two batches, one using milk and one using white chocolate. Anne Lousie told me later that her daughter refused to eat the white chocolate cookies as she did not believe there was any chocolate in them. Technically she was absolutely correct, as white chocolate is not real chocolate.
The second important thing to remember is that it is important to UNDERBAKE the cookies, as that makes them soft on the inside. I also find that cookies are really best eaten on the day they are baked. When I had my catering business I would shape the dough then freeze it in bags with enough shaped dough to make a dozen cookies. The dough could be quickly baked straight from the freezer. If you do not think you will eat all the cookies, the recipe gives you around 48, freezing them is a good option.
To roll or scoop?
You may use a small ice-cream scoop to measure out the cookies in which case the mixture is the correct consistency. If you decide to rolls them into balls you will need to flour for hands and the work surface as the mixture is super sticky
Ultimate Chocolate Chip Cookie Recipe
By: Carolyn Eddie
- 2 sticks butter (8oz/225g) (I use salted butter so omit salt from this recipe, if you use unsalted add a large pinch of salt)
- 3/4 cup light brown sugar ((smidge over5oz)/150g)
- 3/4 cup granulated sugar (6oz/170g)
- 1 tsp vanilla (or use vanilla sugar)
- 2 large eggs, beaton
- 21/4 cups plain flour (10 1/4oz/295g, plus another quarter to a third if you are rolling them)
- 11/8 tsp baking soda
- 11/4 pounds/560g chocolate, white, milk or dark - I love Trader Joes Belgian Chocolate - cut into small chunks
- handful of chopped nuts optional
- Step 1 Preheat Oven to 350F or 180C and line cookies sheets with parchment paper. Have a cooling tray ready for when the cookies come out of the oven.
- Step 2 Add the butter and both sugars to a mixing bowl and cream until light and fluffy.
- Step 3 Gradually add the beaten eggs and the vanilla if using.
- Step 4 In a separate bowl sift the flour and baking soda.
- Step 5 Add to the creamed mixture and beat until just incorporated.
- Step 6 Fold in the chocolate chunks.
- Step 7 Using a teaspoon take small amounts of the mixture and roll into balls about the size of a golf ball, you may need to add flour to your hands, work surface or the mixture itself if it seems too sticky.
- Step 8 Place on prepared cookie sheet and flatten slightly, make sure to leave enough room for the cookies to spread.
- Step 9 You may need to bake them in batches depending on how large your cookie sheets are.
- Step 10 Cook for between 13-15 mins, until just underdone!
- Step 11 Once removed from the oven allow them to cool slightly and then remove to a cooling rack.
I plated my cookies and went and delivered them saving the last plate for my new neighbors. I knocked on their door for about five minutes until finally someone answered. It was the painters. It seems my new neighbors will not move in for another few weeks. The painters were very happy with the cookies!
Every time I see red currents I have to make this quiche. I have probably only made it a handful of times as red currents were never very easy to find either in Wimbledon or in Darien. Then I moved to Denmark. I now come […]
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I had a sudden need to make a crostata last night. I am pleased to say that it that worked rather well.
A crostata is an unstructured pie, usually with a sweet shortcrust pastry and a seasonal fruit filling. My main motivation in making it was to try and find a new way, in addition to the black current scones, to use my foraged berries from the weekend. I also added some ripe peaches and strawberries and raspberries that I found lurking in the fridge. You can use many types of filling which would work beautifully in a crostata, rhubarb and strawberry, plums, apples, apricots; really anything you would put in a traditional pie.
One of the things I like about this recipe is that you can really cut down on the amount of sugar you add. You only need to use a little in the pastry and only as much you want in the filling. When making a normal shortcrust pastry I use two parts flour to one part butter, I enriched this crust is by increasing the ratio to three parts flour to two parts butter and added two eggs yolks. As a result the pastry is lovely and buttery and very easy to work with. Delicious on it’s own, the crostata would be even better served with a little whipped cream or creme fraiche.
Brandy Baskets By Carolyn Eddie | June 9, 2017 Alan and I are celebrating our 30th Wedding Anniversary on the 12th of this month, to be honest I am not sure how he has put up with me all this time! I have to share […]
By Carolyn Eddie | April 9, 2017 Its all about the cake, Lemon Drizzle Cake! As many of you know I had my own small, totally amateur, but oh so fun catering company in Darien, Connecticut. This blog started as a way of sharing recipes […]
Post and photographs by Carolyn apart from view from our hotel room which is from Hotel Powers Gallery.
There is something magical about Paris.
Alan and I honeymooned in Paris in June 1987 and visited often when we lived in London, but it is years since we have been back. One of Alan’s dreams is to watch tennis at all four major tournament, so this year we spent the day at Roland Garros, the venue in Paris for the French Open. Wimbledon has grandeur, insistence on traditions, the fabulous all whites rule and the ever changing hill, currently named Murray Mound. The US is big and noisy and high energy with people moving around, chatting on cell phones and eating hot dogs. Australia is on our to do list. Roland Garros, as you would expect, is ‘charmant’.
Of course everything sounds better in French, even the request to open your bags and be searched. We were greeted by a little musical ensemble playing tradition french melodies and staff wondering around in beautiful couture outfits. The side courts were small and fun and we caught Jamie Murray, brother of Andy, easily winning entry to the next round of the mens doubles.
On one of the main courts we had the pleasure of watching not one but two of the French hopefuls and be part of the friendly crowd shouting out strange French chants of encouragement (allez or ole?) Both wore green and white which, framed against the gorgeous orange court, gave us the RG colors. Only one of the french players progressed; K Mladenovic won against USA’s S. Murray coming from 5-2 in the third set to win 8-6. (After we came home, she knocked out last year’s winner then lost in the quarter finals.)
By this time, 3pm, we were ready for lunch. It was possible to buy a single coupe de champagne, but, in true french style, rosé was only available by the bottle! Whilst we were eating, Nadal, the King of the French Open and newly returned to form, made swift work of his opponent in two sets. We stayed until around six (with no lights, tickets are valid until it becomes too dark to play) and headed off to eat dinner in the city and watch the sparkling lights of the Eiffel Tower from oor balcony.
Paris is a walking city
We had enough time before our flight home the next day to visit many of the old sights. Paris is a walking city. Starting from our hotel we looped past the Champs Elysee, dodging hoards of Chinese selfie stick wielding tourists. and headed for a close up view of that ‘temporary structure’, the Eiffel Tower. We then meandered along the water past Les Invalides and onto the Louvre, the most visited art gallery in the world. I really had forgotten how impressive and grand Paris architecture is close up; no wonder half of Copenhagen is built in a late french renaissance style!
On our wanderings we passed statues of both Julius Caesar and George Washington, a smaller version of the Statue of Liberty, and the Luxor Obelisk, kin to the Cleopatra’s Needles in New York and London, highlighting Paris’s credentials as both ancient, influential and well connected. Like London, Paris is built around its main waterway, the Seine, perhaps that is why it also one of my favorite cities. We continued walking, and, at every street corner were greeted, by oh so typical, french vignettes. When we arrived at St Germaine du Pres, it was as exciting as when we based our honeymoon there thirty years ago.
We had a little favorite brasserie in St Germaine du Pres, which we returned to over the years, although now I have no memory of where to find it. Thirty years ago traveling to Paris from the North East of Scotland was exotic. Eating out in foreign restaurants was a real treat. We were not too adventurous and always had the paté with cornichons and steak frites with béarnaise. For dessert we helped ourselves from the large bowl of chocolate mousse. Now chocolate mousse might be one of the easiest desserts to make, especially here in Copenhagen where they sell pasteurized eggs already divided. As the eggs in this recipe are not cooked please be mindful of who you serve it to if using regular eggs. (In Darien Shoprite offers them).
By: Carolyn Eddie
- 4 eggs, divided (pasteurized is best
- 8oz chocolate, at Christmas I love using Terry's Chocolate oranges
- Heavy/double cream to finish
- Grated chocolate or Cadbury's buttons
- Step 1 Melt chocolate in a bowl set over a pan of barely simmering water.
- Step 2 Once melted, allow to cool slightly then add egg yolks.
- Step 3 In a large bowl whisk egg whites until stiff.
- Step 4 Fold egg whites into the cooled chocolate mixture.
- Step 5 Transfer mousse to serving dishes and leave to set in the fridge.
- Step 6 Decorate with whipped cream and chocolate buttons
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The little glass dish is from Chobani. It is so, cute so obviously the greek yogurt comes from them too!
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One pizza, so many choices
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IBrussel sprouts with cranberries and pecans
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herb salad dressing