But the flipside is that most of the time I'm doing this I'm baking at the same time, my laptop on a corner of the work surface and the volume up the highest it will go so that I can hear it over the sound of my KitchenAid. It makes me feel like I'm using the time twice as usefully. My logic is flawless, obviously.
This month is Mad About You. LoveFilm recently added it to their instant streaming service (albeit only the first of seven seasons, which is a shame) and who am I to turn down 90s Helen Hunt in a comedy that proves the Moonlighting curse to be false when the subject is handled correctly. I needed a show such as this one to help me recover from the emotional distress The Newsroom is causing me. The best kind of emotional distress, of course. If you've yet to watch The Newsroom then run, don't walk; Aaron Sorkin has championed yet again. You may be beginning to sense a pattern.
Television aside, and back to the point, let's talk about these cookies. They are delicious straight out of the oven - warm and gooey, almost-brownies in cookie form. I love the crackle effect created by coating them in icing sugar, something I'd never have thought to do before coming across this recipe, and the added silky sugar makes for a nice taste. I used a mixture of milk and white chocolate chips as I hadn't enough of the white, but I imagine you can use whichever flavour is most preferable to you. I think they're definitely better eaten straight from the oven but, again, my friends think they're delicious regardless. I brought them to Jo's open house along with the Milk Chocolate and Rice Krispies Cookies, and they both went down a storm.
Double Chocolate Crackle Cookies
Adapted from Source: Meat Free Monday cookbook, p40
Yield: 30 cookies
225g dark chocolate (70% cocoa solids), broken into pieces
125g unsalted butter, softened
300g soft light brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
150g plain flour
50g cocoa powder
2 teaspoons baking powder
a pinch of salt
2-3 tablespoons milk
50g white chocolate chips
50g milk chocolate chips
6 tablespoons icing sugar
1. Place the dark chocolate in a heatproof bowl over a pan of gently simmering water. Stir occasionally until completely melted, making sure the bottom of the bowl sits above the water level to avoid burning the chocolate. Remove the chocolate from the heat and allow to cool slightly.
2. Cream the butter and sugar together until light and creamy - about four minutes.
3. Add the eggs little by little until fully incorporated.
4. Add the vanilla.
5. Sift in the flour, cocoa powder, baking powder and salt. Stir in until just combined.
6. Pour in the milk and the chocolate chips and mix until thoroughly combined.
7. Cover the bowl and chill the dough in the fridge for at least two hours.
+ Pre-heat the oven to 180C.
+ Like a baking tray with greaseproof paper.
8. Tip six tablespoons of icing sugar into a bowl.
9. Roll walnut-sized balls of cookie dough between your palms until they form balls.
10. Roll the cookie balls in the icing sugar, coating them completely, and place on a baking tray. Bake for 11-13 minutes.