“Chocolate Chip Cookie Dough Pots” from “Simply Nigella”

IMG_7936I’ve always been a sucker for a warm chocolate chip cookie, though I know I am not alone in this weakness. When I was at university in the U.S., a popular restaurant that students went to for celebrations offered up its own version of a warm chocolate chip cookie called “Killer Cookie for Two.” [Quick pause to check on Google Maps to see if it is still there. It is! The Killer Cookie lives!]

The Killer Cookie for Two (or one, if you have a broken heart) has: “Large homemade chocolate chip cookie baked to order, homemade ice cream, Guinness infused hot fudge whipped cream, maraschino cherries.” Yum. And can I just say, “God Bless America.”

In any case, this recipe reminds me so much of the Killer Cookie. This recipe is pure genius. Basically, you make half the quantity of a regular chocolate chip cookie recipe, put it in ramekins, bake, and eat warm. What’s not to love?

It was a monumental hit when I made it as a surprise after-school snack.

For what it’s worth, Nigella says to distribute the dough among six ramekins, but I distribute it among four. I think that was a popular decision.

Will I be making it again? You better believe it. Though I might have to rename it Killer Cookie Courtesy of Nigella.

Make this! Make this! Make this! The recipe is on Nigella’s website, which you can find by clicking through this paragraph.

“Chocolate Chip Cookie Dough Pots” from “Simply Nigella”

“Cookie Dough Brownies” from “John Whaite Bakes at Home”

CBAMBrownies I made these Cookie Dough Brownies for the first May Bank Holiday Weekend, when we went away with our good friends and their sons. The weekend featured all the best things in life: Laughs, Games, Long Cycle Rides, Beautiful Vistas and Good Food. These brownies definitely contributed to the last thing on that list.

If you’ve ever devoured an entire container of Ben & Jerry’s Chocolate Chip Cookie Dough Ice Cream, this is the recipe for you. Just so you can judge whether or not I like that flavour of Ben & Jerry’s, I give you this factlet: during my pregnancies, I would often buy pints of said ice cream and then hide them in the back of the freezer so I wouldn’t have to share them with anyone. Good times. (I would NEVER get away with the same tricks now because my family has become wise to my ways. Bummer.)

But I digress. To make these brownies, you first make the chocolate chip cookie dough and then freeze it into small balls. Once they’re frozen, you evenly distribute into the brownie pan and then pour the brownie mix around and over them. Once baked, it looks like a regular tray of brownies, but it’s anything but. The brownies are like that flavour of ice cream in that if you get lucky, you discover a lump of chocolate chip cookie dough when you bite into the delicious brownie. It’s like a Treasure Hunt in your mouth and it totally works.

These brownies proved to be so popular during our weekend that when there was only one slice remaining, it became the Grand Prize of our last epic battle of “Monopoly Deal.” The winner was very happy.

Would I make these again? Absolutely. In fact, the boys asked me to make them again after eating only one bite. I would call that a success.

If you’d like to make these yourself, thus ensuring that you become the most popular member of your household for as long as the brownies last, Google Books has uploaded “John Whaite Bakes at Home.” Click through this paragraph to find the recipe.

 

“Cookie Dough Brownies” from “John Whaite Bakes at Home”

“Double chocolate chip cookies” from “Rachel’s Everyday Kitchen”

Louis: Mummy and Louis baking! Cookies! Chocolate! Flour. Sugar… oohh!. Eggs, one, two. Tap tap tap. Louis press the button Mummy. Try it. Yum!

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Beep beep

Louis: COOKIES READY MUMMY! COME ON! Louis share with Papa. Oom omm oom. Yummy! Another one!

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“Double chocolate chip cookies” from “Rachel’s Everyday Kitchen”

“Carbonnade a la flamande” and “Chocolate chip bread pudding” from “Kitchen”

Judy: I have the same recipe from Julia Child, boeuf a la flamande.

John: The doyenne of French cooking in America.

Anna: Who, Mom?

Judy: Did you put beer in this?

Anna: Yes, it was Leffe brune. Two bottles of the stuff.

Peter: It puts hairs on your chest. Continue reading ““Carbonnade a la flamande” and “Chocolate chip bread pudding” from “Kitchen””

“Carbonnade a la flamande” and “Chocolate chip bread pudding” from “Kitchen”

“Blondies” from “Kitchen”

Anna: It’s so nice to get back to baking after a hard week working.  Really, baking is much more fun.  I’m going to forget Nigella’s brownie disappointment from the other week, and try these Blondies instead.  They’ve got oats in them, so they’re good for you.

Peter: They’re something of a hybrid, these Blondies.  They certainly pack the chocolate chips in, but they’re also like a flapjack.  But too soft to be a flapjack.  They have a very strange texture.

Continue reading ““Blondies” from “Kitchen””

“Blondies” from “Kitchen”

“Chocolate chip cookies” from “Kitchen”

Anna: Can you believe it, I now have an egg white in my freezer!

Kirstin: Just like Nigella!  She would be proud…..

Anna: Well she says to freeze them, and who am I to argue when I’m making meringues on Friday?  You might wonder what this has to do with chocolate chip cookies.

Kirstin: Well I was wondering where this was going….

Continue reading ““Chocolate chip cookies” from “Kitchen””

“Chocolate chip cookies” from “Kitchen”

“Chocolate Chip and Pecan Cookies” from “Bill’s Basics”

Anna: Chocolate chip cookies.  I learnt to cook them standing on a chair next to my mother as a child.  So, as you know, I only ever make the same recipe using Toll House chocolate chips.  The recipe is on the back of the packet.

Peter: That’s why we have to smuggle bags of them back into the country every year when we go to visit your dad.

Anna: Indeed.  But, you need something sweet to take to work and I was in the mood to try this recipe.  It gave me the excuse to use up all the leftover bits of chocolate I’ve got in the cupboard.

Peter: All the chocolate’s gone?!  What chocalate have you used?

Anna: Just the dark and white cooking chocolate from the deserts I’ve made over the last month.  Panic not.  Your Dairy Milk megabar has not been touched.

Peter: Normally you see the chips in the cookies.  With these you don’t necessarily know what you’re going to get with each bite.  I like that.

Anna: I had to chop them up so some melted into big pools of loveliness didn’t they?

Peter: I liked these.  They aren’t too brittle but have a nice soft texture.  They would taste good with ice cream.

Anna: Mmm.  Ice cream sandwiches!!  Yes, I agree.  These are lovely.  And, in some ways easier to cook.  I don’t have to work out what a cup of butter is, for example.  I will definitely be making these again.  Perhaps my chip-smuggling days are over….

Peter: Does that mean there’s more room in the bag for bike bits?

Ella: Those biscuits were amazing! I really liked the chocolate-y bits. And they were nice and crunchy.

“Chocolate Chip and Pecan Cookies” from “Bill’s Basics”