SO, my hobby is baking.
I don't bake often because I just don't have the time and the mood sometimes.
My kitchen is kinda tiny and it gets quite hot at times, so being in the kitchen for a long time baking makes me sweaty ~~ Wish I had a huge spacious kitchen =(
Anyway, I did find time during my holidays to indulge in this little hobby of mine =P
One fine day, Daniel and I went to the Giant Supermarket nearby my house to buy the baking ingredients. Fortunately, we got to buy everything we needed at Giant. Yay! Go Giant! (It's not a cheapskate supermarket okay, I find it really convenient to shop for my groceries at Giant and their prices are really reasonable)
If you're still wondering what we're baking, it is the GIANT TRIPLE CHOCOLATE COOKIES!!! Seriously, when I say "Giant" and "Triple", it literally is huge and it'll be triple of the ordinary chocolate cookies!
After getting our baking goodies, we went back to my house and started laying out all the baking utensils and ingredients on to the big table in the kitchen.
First, let me pull out my Baking Bible!!
INGREDIENTS (for 12 large cookies)
- 90g milk chocolate (any normal milk chocolate)
- 90g white chocolate (preferably, the pure white baking chocolate)
- 300g dark chocolate (get the Van Houten baking chocolate, it's the best!)
- 90g unsalted butter (make sure the word "unsalted" is written on the butter wrapping)
- 5ml vanilla essence (extract)
- 150g brown sugar (the fine brown sugar, not the huge rough ones)
- 150g self-rising flour (it's written "self-rising flour" on the flour packaging)
- 100g chocolate chips (preferably, Van Houten chocolate chips)
- Preheat oven to 180 Celsius. Line two baking trays with baking parchment. Coarsely chop the milk and white chocolate and put them in a bowl.
180 Celsius
That's me looking at the oven manual to see which shelf in the oven is for baking =P
- Chop 200g of dark baking chocolate into very large chunks, at least 2cm in size. Set aside.
- Break up remaining dark baking chocolate and place in a heatproof bowl in a pot of boiling water. (Use a heatproof bowl that floats in a pot, like steel bowls sold in Ikea) Stir chocolate until melted and smooth. Remove from the heat and stir in the butter, then the vanilla essence and brown sugar.
That's the heatproof bowl.
- Add the flour and mix gently. Add half of the dark baking chocolate chunks, all the milk and white chocolate and chocolate chips and fold together.
Looks very chunky right? You can chop the chocolates into more tiny pieces if you want to =)
- Spoon 12 mounds on to the baking trays. Press the remaining dark baking chocolate chunks into the top of each cookie. Bake for about 12 minutes until just beginning to color. Cool on the baking trays.
LOL, a lot of cacat-ed ones coz I was rushing for time. I was freaking sweaty and tired already =P
Into the OVEN!!
SO, while waiting, it is a necessity to start cleaning up. VERY IMPORTANT STEP OKAY.
Cleaning up is a good way to kill time while waiting for the cookies to finish baking =D
After about 12 minutes.......... IT IS SHOW TIME!!
TADA!!!!!! It looks bigger in life...haha!
The best part is.... it's FREAKING CHOCOLATEY!!!!!!!!! You can taste all kinds of chocolates in the cookie. Haha. If you're on a diet, confirm diet fail, haha =D
Anyway, I hope you guys don't find this post too draggy. I really hope you try it when you're free, tell me how it goes =P
Oh yea, all of the pictures above are courtesy of Daniel Wong. He was supposed to bake with me but he ended up taking lots of pictures instead and I did most of the baking. But it's good coz I get lots of lovely pictures and he did help me bake a bit lar =P
If you like his pictures, check out more of his photography at http://mushrooms-and-beetles.blogspot.com
I have some clubbing pictures coming up some time this week, so stay tuned folks!!
Toodles!!
xoxo
Mel
