Sunday, July 3, 2011

3C Cookies

Tomorrow is fourth of July! As a citizen of the world, I am patriotic only about planet earth, not about some nation or another as history taught earthlings over and over again that nations rise and fall, so why bother getting too emotionally attached to an area demarcated on a map by victorious warlords? I do however think that days like the fourth of July are a nice opportunity to have a theme party - with the food served coming from a particular country! So tomorrow, we will have homemade hamburgers (errr, ain't that a city in Germany?), French fries (or should we actually wait with those until the quatorze juillet?), ketchup (wait a second, wasn't that supposed to come from China) and chocolate chip cookies (ok, but these MUST be real American)! The three-c-cookies are one my favorite kind, and here's a secret: if you want them to taste just like they do in the US, you have to make your own brown sugar! Sounds scary, can be messy (or a nice peeling for your hands) but is actually done in no time!





copyright of all photos j.

3C-Cookies

400 gr of flour
250 gr of sugar
40 gr of sugar beet molasses
one sachet of vanilla sugar
2 eggs
200 gr of soft butter
1 tsp of natron
200 gr of chocolate (I usually take two kind, a bar of milk chocolate, and one darker kind)
1 tsp of salt

Mix the sugar, the vanilla sugar and the molasses, you might dig into the mixture with your hands to really get all the white sugar to turn brown. Nevermind the mess though, it works like a peeling and makes your hands as soft as baby-skin! Add the soft butter, and then the eggs. Now, throw in the flour, the salt, and the natron. Mix well. The dough will be really heavy to beat, it's not a runny kind of dough. Now, cut the chocolate into small dices. Add those to the dough. Now, preheat the oven at 160 °C. Using two spoons, form small ping-pong-sized balls which you place on a baking sheet. Leave enough space between the doughballs, as the dough will spread flat in the oven. Bake the cookies for 15-20 minutes, until they are golden brown. They are at their very best, when they have just come out of the oven and are still warm, and the chocloate still runny! Makes a lot of cookies, like, 50, I guess.

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