Big Fat Cookies For Grumpy Days!

I’m a grumpy person. That’s common knowledge. I’m mean, get annoyed easily, and my patience levels are amazingly low. In order to combat this rather problematic issue, I try my hand at creating things. I write, cook, demand love from people. Try to, in general, erase negativity by replacing it with happiness and fattening treats.

One of my favourite recipes is this one.

They’re named Big Fat Cookies For Grumpy Days because these cookies are created for the sole purpose of making grumpy days slightly better. Making these is easy, eating them is even easier, and the sugar rush will make the world seem like a friendlier place.

The fact that they taste like approximately what hugs feel like helps.

Okay so.

Prep time:

Gathering your stuff: 15 minutes (if you’re clueless about your kitchen.)
Mixing and prep: 10 minutes. At max.
Baking time: 10-15 minutes.
Put your oven on preheat right at the start, yes?

Ingredients you need:

120gm unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup Demerara sugar
1 Egg+1 yolk (the yolk is dispensable, but it’ll make your cookies REALLY luscious.)
2 teaspoon pure vanilla extract (if you want to go whacky, try orange blossom. Cut with a splash of rum!)
1 1/2 cup maida (I suggest NOT sifting through a sieve. Gives your dough some body.)
1/4 cup unsweetened cocoa powder (I love Cadbury’s, but Hershey’s is lovely too.)
1/2 teaspoon baking powder (LEVEL OFF YOUR MEASURING SPOONS, KIDS.)
1/2 teaspoon baking soda
1/2 teaspoon salt (Don’t skip this. Please.)
1 cup Dark Chocolate Chips (I may have put 1.5. Shh.)
1/2 cup dried cranberries/almonds/ANY filler you feel like. (Chop them roughly, and make sure no stems remain.) 2 tablespoons flaked sea salt (Optional. But these cookies don’t have the same panache without it.)

Let’s get down to business:

1) Preheat oven to 195C degrees. 375F, approximately.

2) Line baking sheet with parchment. OR, if you don’t have any, oil it with vegetable oil. Both work, honestly.

3) In a bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt. Do this GENTLY, not like you’re beating up the person who annoyed you last night. If you’re harsh with it, the dough with come out very tough.

4) In another bowl, whisk together butter, sugar and demerara sugar until light and fluffy. Beat in the egg and vanilla extract until incorporated. If you want a caramelly undertone to your cookies, take one tablespoon of the butter, and add the demerara to it, and cook over a low flame till the sugar’s melted into the butter, and it has browned just a tiny bit. THEN whisk the rest together. (This also makes your house smell like a bakery, and that’s ALWAYS a good thing.)

5) Gradually add the flour mixture into the butter mixture. One tablespoon at a time. Again, make sure not to over mix or cookies will be tough.

6) When you reach approximately the last 3 tablespoons, add the chocolate chips and fillers, and fold to incorporate.

7) Put dough on sheets as you wish. I made gigantic cookies. About 2 tablespoons of dough to a cookie. Ideally, you should have 1.5 teaspoons to a serving. Also, shape them into a ball with your hands. Rub some vegetable oil onto your palms, and get in there. Make sure they’re nice and round, and of even thickness so that they bake throughout.

8) Sprinkle a generous pinch of sea salt flakes onto each cookie, if you plan to.

9) Bake for 10-12 minutes or until the center of the cookies are just set. Another indicator would be the edges. If they’re golden-brown and crispy, you’re good to go. I do 13 minutes for that almost chewyness. You CAN do 15 minutes if you like a cakey cookie.

10300708_10152844311131858_882036598265624487_n10) Let cool slightly on sheet pan itself, and then transfer to a wire rack to cool completely. Give it AT LEAST 3 hours.

Or don’t.

Just gobble them up and feel better about the world. That’s what I did, really!