welcome to 2016

welcome to 2016

Okay, so it’s been 2016 for awhile now, actually. But it’s been a busy one: between ongoing illness (what up, Christmas head cold), a full-on back to work schedule, and a surprisingly active social calendar, there has been a big baking void in my life.

So when 2016 came calling a couple of weeks ago, I didn’t really feel like celebrating with a huge production of a cake. I was run down with fever and sneezing, and it took all I could muster to stay awake until midnight.

Even so, there was time for cookies. Er, cookie. A rather large one at that. What better way to ring in the new year than 9 inches of chocolate chip-laced cookie? 1937119_10153366431816446_3326062224912933852_n.jpg

And now that I’m on the tail-end of this bout of seasonal sickness, I’m looking forward to the year ahead. Not just for the upcoming cakes, of course – but they’re a pretty good start.

Giant Chocolate Chip Cookie 
YOU’RE GONNA NEED: This isn’t a necessity, but I strongly recommend a cake lifter if you plan to transfer this to a cake stand or carrier.

For the cookie:
3/4 cup softened butter
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips

For the frosting:
See this recipe, changing the frosting colour as desired

1. Preheat the oven to 350F (180C). Lightly spray a 9-inch pie or cake tin.

2. Using a stand or hand mixer and a large bowl, beat the butter until smooth, about 1 minute. Add the brown sugar and beat for another minute. Mix in the egg and vanilla until combined, scraping down the sides of the bowl.

3. In a separate bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients until just combined. Add in the chocolate chips and fold until evenly distributed.

4. Press the cookie dough into the pan and bake for 25-30 minutes.* Once baked, allow to cool in the pan until completely cooled. Transfer to a serving dish and decorate with frosting if desired.

*Tips:
The timings will totally depend on your oven, so keep a close eye on your cookie. At 25 minutes, mine was a little gooey in the middle, which was perfect for me. If you like yours a little more cooked, aim for closer to 30-35 minutes.

Notes:
Recipe adapted from Sally’s Baking Addiction.

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