COOKIES... COOKIES...COOKIES

the recent upload of photos taken in melbourne tells me only one thing... it's time to lose some weight, sista! but all i did was bake more cookies! well, i had a valid reason, i needed them, i needed them to elevate my spirits, ease my pissed-off soul and calm myself down before i transformed into a sarcastic bi*ch *giggles*

mr. totally chocolate chip cookie did wonders to my spirits with its lasting bittersweet chocolate after-taste, every mouthful was filled by the crumbly cookie dough, the cookie crumbles the moment your teeth sinks into them, clinging onto the melted chocolate chips as a lifeline.

miss. oatmeal cookie was wonderfully created by tangy cranberries and oatmeal which gave the cookies a subtle but wonderful earthy smell. i was surprised by how juicy the cranberries buried in the cookie dough were!

look forward to the appearance of mr. original chocolate chip cookie tomorrow!

totally chocolate chip cookie recipe (nigella's website):

125g dark chocolate, minimum 70% cocoa solids

150g flour

30g cocoa, sieved

1 tsp bicarbonate of soda

1/2 tsp salt

125g soft butter

75g light brown sugar

50g white sugar

1 tsp vanilla extract

1 egg, cold from the fridge

350g semi-sweet chocolate morsels or dark chocolate chips

1. Preheat oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold eggs, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lied baking sheet about 6cm apart. Do not flatten them.
6. Bake for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cookie mixture.
7. leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.