Happy 13th birthday, ladies and gentlemen (January - March babies)!!! Wishing you all a very happy and enjoyable learning journey. Hard work pays off.
They had their celebration just before school term break. It is also a celebration of their first secondary school holiday! Yay!
It does look like a blondie though.
Let's get to the recipe.
Dark Chocolate Chip Cookie
(makes a 25 x 25cm pan cake)
(A) 480g organic unbleached flour
(A) 1 1/4 tsp baking soda
(A) 1 1/2 tsp baking powder
(A) 50g walnuts, grounded
(A) 40g oats, grounded
(A) 40g oats, grounded
(B) 1 1/2 tsp coarse salt
(B) 250g unsalted butter, softened
(B) 250g light brown sugar
(B) 200g granulated sugar
2 large eggs
2 tsp vanilla essence
340g dark chocolate chip (I used 70% cocoa solids, any kind of semi-sweet chocolate chip will work too)
Steps to bake:
- Line a 25 x 25cm pan with baking paper.
- Measure and sift (A) into a bowl, add the oats and grounded walnuts to this same bowl and set aside.
- Cream (B) for approx. 5 min.
- Add eggs, one at a time, making sure that the eggs are fully incorporated before adding the next one.
- Add in vanilla essence and mix till fully incorporated.
- Reduce speed of mixer and slowly add in the prepared (A) in step 1, until just combined.
- Fold in the chocolate chip.
- Let the dough rest for 30 minutes in the refrigerator. (At this point, you can freeze the dough if you do not intend to bake it on that day for up to 1 month)
- When u are ready to bake, preheat the oven to 150 degrees.
- Spread the cookie dough evenly on the pan. Take note that the dough is being spread evenly at the corners of the pan.
- Bake for 1 1/2 hours, checking at 1h 15 min. Till edge of cookies are golden brown.
- Remove the pan from the oven and let cool on a cooling rack.
Chocolate Swiss Meringue Butter Cream
2 large egg whites
170g butter at room temperature, cut into cubed
85g dark chocolate chip, melted
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 71 degrees Celsius).
- Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating until the mixture is fluffy and cooled, about 10 minutes.
- Switch to the paddle attachment. With mixer on medium-low speed, add butter a few cubes at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.). Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in melted chocolate with a rubber spatula until frosting is smooth.
- Transfer butter cream into a pipping bag fitted with a medium size star tip and frost the cake.
I topped some of the butter cream with a sprinkling of hundreds and thousands and others with Valrhona chocolate balls.
I have also used this Swiss meringue butter cream for my strawberry cupcakes recipe. Meringue based butter cream is silky and light in taste as compared to the normal butter cream.
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