PonPulari

Looks like it’s blogging season again! Its time for me to start bombarding your inbox again, with updates from Mariasmenu Before that …

I’m at loss of words to thank you, so I decided to borrow some words from wiser people. In my previous post I told you I was double minded about sharing what had happened. I’m glad that I shared it with you. Your support & prayers & blessings indeed helped & strengthened us. You were kind enough to share your experience with us too. We felt truly blessed to receive so much prayers, love & care from you. Once again thanks a billion for your support & prayers.

With new hopes and new dreams for this year, let me share the first food post of 2011 with you. I wanted to start with something sweet and this cookie recipe has been in draft for long time. Since its chocolate it can be included in the “V” day celebration also. I Know its a bit late, but never mind That reminds me… I didnt ask you… what are your plans for the V day? Do you you usually celebrate or do you think its over rated?

I know what you are wondering… whether me and Jose celebrate it or not. We are neither here nor there. We don’t celebrate it nor denounce it. It’s like a spur of the moment thing. Anyways this year with both of us in different places, (Jose is in Bahrain & I’m in Cochin)  there’s no celebration as such. That doesn’t stop me from wishing you a Very Happy Valentines Day. Have fun!

So here comes our recipe. It’s a cookie version of brownie. Though its a pretty simple & easy one, the addition of 3 different types of chocolate makes it special too . Now you feel like having a bite into that chocolatey goodness with a glass of chilled milk, dont you

Here you go:

1. Butter – 250gm, softened
   Vanilla essence – 1 tsp
   Caster sugar- 3/4 cup (165gm)
   Firmly packed brown sugar – 3/4 cup 9165 gm)
   Egg – 1 @ room temp
2. Plain Flour – 2 cups
   Cocoa powder – 1/4 cup (25gm)
   Bicarbonate of soda – 1 tsp
3. Finely chopped roasted hazelnuts – 1/3 cup (45gm)
4. Coarsely chopped dark eating chocolate – 2/3 cup (120 gm)
   Coarsely chopped milk eating chocolate – 2/3 cup (120 gm)
   Coarsely chopped white eating chocolate – 2/3 cup (120gm)

Preheat oven to 180 C/ 160 C fan-forced. Grease oven trays & line with baking paper. Beat butter, extract, sugars & egg in a small bowl with electric mixer until liht & fluffy; transfer to large bowl. Stir in sifted flour, cocoa & soda in two batches. Stir in nuts & chocolate. Roll level tablespoons of dough into balls; place about 5 cm apart on oven trays. Bake about 12 mins. Cool on trays.

Makes about 48

Notes: I made only half the qty.  I used Hershey’s Semi sweet choc chips, milk choc chips & white choc chips. I used soft brown sugar. I didnt use any nuts. My cookies were ready in 7-10 mins. I lined the baking tray first with aluminium foil & then with baking/parchment paper. This can be stored @ room temp in an airtight container for almost 2 weeks. I used soft light brown sugar.

Substitution for Caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)

Recipe source: Australian Women’s Weekly Cookies & Biscuits

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