These are among the easiest, chewiest, most deliciousest cookies in the entire world. I challenge you to bake them and not like them. I challenge you to find someone who turns their nose up at them and declares them unworthy of their tastebuds. ('Nay, sir! It be your tastebuds that are not worthy!' That's what I would tell them.) Indeed, I challenge you to share even one. I've shared five with Matthew and I've regretted the loss of each and every one. Adding a pinch of nutmeg to the batter dangerously enhances the experience.
ingredients:
1/2 c. margarine
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1 1/2 tsp cornstarch
1 tbsp. soy milk
1 tsp. vanilla extract
1 1/2 c. plain flour
1/2 tsp. baking soda
1/8 tsp. salt
1 c. chocolate, of some lovely, large button variety
method:
In a large bowl, cream the margarine, sugar, and brown sugar until it's light and fluffy. Dissolve the baking soda and cornstarch in about three teaspoons of warmish water, then beat into the batter along with the milk, salt and vanilla. Add in the flour and combine until dropping consistency, then fold in the chocolate.
Arrange healthy-sized scoops around a greased cookie sheet and bake in an oven preheated to 350 degrees for 9--10 minutes or until edges are brown.
In theory, it's best to let them cool on a wire rack and then eat them. I challenge you to manage that, too.
Ok, that's tomorrow sorted, thanks!
Posted by: Anna | July 13, 2008 at 10:05 PM
Cornflour makes for good chewy biscuits doesn't it?!
I have a *great* recipe for mini VERY CHOCOLATELY (truffle level) melting moment vegan biscuits which I may try to use to bring to knitting tomorrow if I have time.
And, apparently button chocolate tends to be quite good quality, its to do with keeping the button shape or something, its harder to be cheap with it.
Posted by: alice | July 13, 2008 at 09:26 PM
Next week, Gadget, next week...
Posted by: Friday | July 13, 2008 at 06:40 PM