Friday, January 20, 2012

Spending the day with my bros

I spent some time with Amani and Jordan before I left for school. They are not watching tv or playing video games at the moment, so I was drawing a blank about what to do once we exhausted the board game option. Then of course, a cookie popped into my brain and we set about to make our own recipe! Then we had a delicious snack of soba noodles drizzled with sesame oil, soy sauce and freshly grated meyer lemon zest.
The cookie scientists, enjoying their final product

These chocolatey cookies are crisp on the outside, but soft and chewy inside. Delicious!

Amani didn't want to be left out of the picture but also has a hard time standing still!

Cutie slurping noodles. Jordy is in a daze back there.

Drizzle cooked buckwheat soba with sesame oil, soy sauce and toss with lemon zest.

Chocolate Almond Softies
Here's our experimental recipe! If you'd like to test it too and post your results here, I'm sure the little scientists would love to hear how it goes (:
1/2 cup unsalted butter, softened but not melted
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp vanilla
1 egg
1 tbs cocoa powder
1/3 cup almond flour
1 cup flour
1 1/2 tbs baking soda
1 tbs mini chocolate chips
Preheat your oven to 350F and prep two half sheet pans with spray and parchment. Cream the butter, sugar and vanilla together. Add the egg and combine. Add the dry ingredients, then stir until it is a thick paste (you may want to sift the ingredients for a smoother cookie, we didn't mind the lumps). Fold in your chocolate chips. You can either chill the cookies for 15 minutes or go ahead and spoon tablespoons of the batter evenly spaced on your pan. We didn't notice much difference with the chilling, but I know this is a standard part of most recipes that use sticky dough. They do spread a bit, so be sure to give them some room to grow.
Bake for 15 minutes, or until crispy on the edges. Rotate pans once halfway through the baketime for even baking.

No comments:

Post a Comment