These days I think that most of us feel as though we are running around like headless chickens much of the time, just trying to keep our heads above water and get everything done. I try not to use words like “exhausted” or “stressed” too much as I think they only compound the situation, but if I’m truthful they very aptly describe how I have been feeling for most of this month! I knew it would be a busy time, but goodness me – I feel as though I haven’t had 5 minutes to myself at all!
Let me see, the month started with my daughter’s birthday and party, then there was a potjie competition to plan for and attend. Several toddler birthday parties in between, holding the fort at home whilst hubby was overseas for nearly 3 weeks on a business trip, a family holiday to the Eastern Cape (see snaps below), oh… and the small matter of launching a business at the same time. Mostly exciting stuff *insert happy face here* but combined and squashed into a few weeks – let us just say that my cup overfloweth but my energy levels.. not so much!
So what does all of this have to do with chocolate chip cookies? Honestly? Not very much! Except that with all of the busyness during March I have had no time to enjoy one of the things I love most – baking! I was starting to feel withdrawal symptoms, so as soon as I returned home I scheduled some time to do just that. Plus I don’t think you ever need an excuse to bake cookies, do you?
There’s nothing overly fancy or ornate about these cookies – they’re just easy, chewy, filled-to-the-brim-with-choc-chips, everyday family cookies. I hope you enjoy!
ps. in case you missed it, last week I popped in at popular local blog “Becoming You”, you can read the interview here.
DOUBLE CHOCOLATE CHIP COOKIES
- 100g butter, softened
- 150g light brown sugar
- 1 large egg
- ¼ tsp vanilla extract
- 150g plain flour
- ½ tsp baking powder
- 2 tbsp cocoa
- 100g dark chocolate chips
1.) Preheat your oven to 180°C and line a baking tray with baking paper.
2.) Place the butter and light brown sugar in bowl and cream together until soft and fluffy. (Using a freestanding mixer or electric beater is easiest!)
3.) Add the egg and vanilla extract and mix in. Sift in the flour, baking powder and cocoa and mix to combine. Lastly, mix in the chocolate chips.
4.) Roll tablespoonfuls of dough into balls and arrange on the tray allowing a little room for spreading. Flatten each ball slightly with the palm of your hand.
5.) Pop the tray in the oven for 10 minutes, then rotate the tray 180 degrees and bake for a further 5 minutes. Carefully transfer the cookies to a cooling rack. (They will be very soft but will harden on cooling.) Allow to cool completely before serving.