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Wanderings, Collabs and Chocolate Chip Cookies

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Whats up.

The other day, I was emailed by my good IG friend Charlie (@chockywocky) to do a little Collab! She's doing a interesting project features the daily rituals of her friends around the world. A pretty cool little project. I happened to be one of those friends (haha). So interested in my rituals? The link is here.

Moving on....


This week has been excruciatingly long. Though I've appreciated it (I've needed time for my next Maths assignment).

But also extremely peculiar, because I've been craving. And I don't mean food cravings.

This is why:

  1. I want to go out (travel around, explore)
  2. I want to bake Chocolate Chip Cookies
Since I can't travel, nostalgic photos would have to do.

As for the cookies, I have literally waited all week. I have no idea to why it was cookies out of all things, but it was. And to be precise, it had to be chocolate chip ones, no other. It wasn't even to eat them, it was to bake them.

Maybe I'm just weird. (Anyone else with baking cravings?)

However, what needs to be done needs to be done. So I did it. 

I got home, sniffed around in the pantry for potential ingredients, and on the roll I went. Man, my family showered me with appreciation. That was how good they were. 

I didn't feel like making an excessively big batch, and these were a perfect good amount. I know there are only 3 in the photos, but this recipe makes 8! (But pretty large ones)

There was meant to be 5 left over actually, since I baked them the night before (and we ate 3), but 2 mysteriously disappeared overnight. Hmmmm.....


(The culprit was my sister by the way)

*Notes:

  • These cookies were more of the 'cakey' type - probably because I made them quite big. Flatten them more or add less flour - 3/4 cup
  • You can use chocolate chips for these, but chunks are SO MUCH BETTER. Trust me.
  • I really suggest eating them (after waiting a few minutes) when they're out of the oven, its when its nice and crisp on the outside and you get these gorgeous gooey chocolate pieces...
  • This is just a rough recipe, I didn't really actually measure, so fix the recipe accordingly - e.g. too wet - add more flour, to dry - add more milk, not sweet enough - add more etc. 

Almond-Butter Infused Chocolate Chip Cookies

Makes: 8 Large Ones

Ingredients:

1 Cup Flour (I used plain wholewheat)
1/2 Cup Rolled Oats
1/2 tsp Baking Powder
1/4 tsp Baking Soda
Pinch of salt
Pinch Cinnamon

1/2 Cup Almond Butter
1/4 Cup milk (I used milk)
1 Egg (can be subbed out for a vegan version)
1/3-1/2 Cup or 6 tbsp Maple Syrup (alterate depending on your sweet tooth)
4 Tbsp Coconut Oil (other oils can be subbed)

3/4 Cup Chocolate, chopped (I used 85% Dark)

Preheat oven to 180 degrees (celcius), line baking tray with baking paper. In a medium bowl, pour the dry ingredients together and combine. In another bowl, blend together Almond butter, milk, egg (if using), Maple Syrup and Coconut oil. While blending, gradually add in the dry mixture, in thirds, (add 1/3 then wait till mixed then add again). It should end in a sticky looking mixture. Spoon tablespoons of mixture and plop on the sheet, equal amounts. (Mine was really sticky, so big clumps clung onto the spoon, hence the large cookies). Bake for 10-11 mins. Leave out to cool, or eat when its just ready (if your impatient like me).


 - So, I thought

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ABOUT THE AUTHOR

Potato, Coffee + Generally Food obsessed Brisbane Chick.

1 comments

  1. Charlie @chockywoky12 May 2015 at 06:40

    Gosh - these look really, REALLY good Clarissa :)

    It's good to know that your math assignment is over too haha

    ReplyDelete

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