I have never been very successful at making cookies. I can do shortbread, and something called Tom Thumb biscuits, both of which I’m sure will appear on this blog at some point. But in terms of the cookie style biscuit, I have to admit to being rather pants.
However, that has never stopped me from trying to conquer this anomaly every now and again. I say anomaly because it seems strange to me that something with ingredients so close to a cake can turn out so obviously wrong. Indeed there have been many occasions when those nearest and dearest who are great lovers of almost any type of biscuit, have had to decline the offer of another one of my home made attempts.
And this is in spite of Delia and the gang telling me how easy they are to make, and that I will never buy shop bought again.
Accepting that every failure is a form of success, lesson learnt and all the rest of it, I have been thinking about trying one of Nigellas stalwart no nonsense, always come good cookie recipes for a while now, and inspired by a friend I recently visited who had made them to perfection, I found myself with a window of opportunity today, so have opened it.
All ingredients bought, I prepare to attempt the triple chocolate cookie.
So, everything is going extremely well, and despite juggling with requests for hot chocolate, and a sink full of washing up which I really should have dealt with beforehand, I’m feeling pretty organised, until a very strange thing occurs. The recipe says to add 75g of soft brown sugar to the butter, and then 50g of white sugar. In my attempts to be super organised, I have dedicated a bowl for each element and found spaces for them in the chaos of my limited work space, the majority of which has been taken up by the aforementioned non accomplished washing up.
As a consequence, I add the sugar to a bowl which in my mind has the soft brown and butter lounging within it. But the weighing scales tell me differently. So I spend the next five minutes or so fishing out white sugar from a bowl, desperately trying not to remove any of the soft brown sugar. It is then that I decide to investigate further, lift the bowl closer to me to discover there is absolutely no sign of the soft brown. Which is when I realise that I put the white sugar into the bowl with the dark chocolate which is waiting to be melted.
Funny how the brain can convince you of something that just isn’t true.
Anyway, that miniature hiccup over I continue, with the occasional help from my beautiful assistant, to put everything together and place onto the prepared tray with an ice cream scoop. Yes I sniggered too, but y’know, it does work.
Nigella says give it 18 minutes, but I leave it at least 25 as I need to figure in the temperamental oven and the back door being opened for some of the time, before checking to see the dough section has baked. And indeed it has. On every single one of the cookies. Which for me, is almost unheard of.
In fact, I would say these are the most successful cookies I have ever made.
*Takes a bow*