Allotments 4 All

Hi Guys,

I made a couple of batches of cookie dough for the freezer which means when i have people pop around i can stick a couple in the oven and serve fresh warm cookies.

Recipe
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups (420 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips or blocks of cooking choc (these can be shopped roughly in food processer)

Note:  You can add 1 cup of toasted and chopped nuts (pecans or walnuts), you can also add a teaspoon of coco which will change the colour of the cookie from pale gold to brown. You migh also want to exchange one teaspoon of the vanilla extract for orange/lemon/pepermint essance to change the flavours of your cookies.

Method

I find that the wet and dry method of cooking works best for me (all dry stuff in one bowl and all wet stuff in another)

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes). 

Note: if you have gone for blocks of plain and milk cooking choc as i prefer and roasted walnuts and pecans you need to roast the nuts and let them cool and then pass them though the food processer with the chopping blade till there small chunks (not 2 small as the choc will melt).

This recipie makes about 4 dozen - 3 inch round cookies and you now have a couple of options

Freezer - You can roll this into a cookie dough log by pouring the mix onto a prepared lenth of cling film or you can use 2 spoon and extract dough blobs which need to be dropped onto greeseproof paper layered into your freezer and left for at least 2 hours before taking off greeseproof paper and popping into bags. The log can just be sliced into cookie shapes but you need to defrost the lot, so i would suggest that if space is a problem and you want to use the log method i would make some smaller logs which means you dont have to defrost the lot.

Cook Now - use 2 spoon and extract dough blobs which need to be dropped onto greeseproof paper and pop into a hot oven bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack. You will find that the dough melts so give them plenty of room. Check the centre of the dough feels solid before removing from oven.
(if your cooking from frozen you might need to add an extra 5 min to the cooking time but it depends on the size of the cookies)

Note :- You can also use this for making ice-cream with cookie dough in al la ben and jerries ice-cream but you need to google for the recipie.

Enjoy Cambourne7

We used to do that in the olden days. Just great.

Its ideal on a cold day when you need a sweet warm pick me up.

Thanks Cambourne - have printed that one out for the future.

Jitterbug

great do let me know how you get on :)