The Best Cookie Recipe EVER

 

Hey Artsy Teens,

Happy Valentine’s day! I hope you’re all having a good week. I was actually going to post this recipe earlier, but I then I thought better not – there still might be a few people determined to stick to all those “stay healthy” new year’s resolutions. But I think I’ve left a sufficient amount of time for everyone to have given up on them by now, right? Also, I realize that calling these the best cookies ever might be a bit presumptuous but hey, if you really want to prove me wrong you’ll just have to try making them yourself 😉 !
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Ingredients

cookies 6

1 cup butter, melted

1 cup caster/granulated sugar

1/2 cup packed light brown sugar

2 tsp vanilla extract

2 eggs

4 cups all purpose/plain flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cup chocolate chips (I saved a few to put on top of the cookies)

1 tbsp cocoa powder

Method

  1. Preheat the oven to 180’C/350’F.
  2. Cream the butter and sugars together.
  3. Mix in vanilla extract and eggs.
  4. Add the flour, baking soda, cocoa powder, and salt.
  5. Mix well and add chocolate chips.
  6. Take about 2 tbsps of the mixture and using your hands, roll the balls and place on a cookie sheet*. Flatten each cookie with a fork and press a few chocolate chips on top.
  7. Bake for 9-11 minutes until the cookies look golden (the cookies will still be soft to the touch, but don’t worry – they’ll harden as they cool). Enjoy!

*If the cookie dough is a bit sticky, rub some vegetable oil onto your hands to prevent the dough from sticking to your fingers.

How to make the perfect Sticky Lemon Syrup Cake

About two years ago, I went through what I like to call my “Lemon Syrup Cake” phase. What is this, you ask? Let me explain.

The “Lemon Syrup Cake” phase is a sudden, inexplicable obsession with Lemon Syrup Cake that lasts approximately 9 months. Symptoms including baking this cake constantly, eating it constantly and staring at this recipe longingly for several hours.

As I said, I eventually managed to move on (cinnamon is my new fascination), but during this time I did manage to perfect my “Lemon Syrup Cake” recipe. Of course, I had to share it with you guys and I wish you all luck as you embark on you “Lemon Syrup Cake” phases!

Ingredients

IMG_1927

for the cake

  • 150g / 3/4 cup caster sugar
  • 175g/ 3/4 cup butter (softened)
  • 175g/ 1 1/2 self raising flour (sifted)
  • 3 eggs
  • 1 tsp vanilla essence
  • juice and zest of 1 lemon

for the syrup

  • 1 cup caster sugar
  • juice and zest of 2 lemons
  • 1/3 cup water

Method

  1. Preheat oven to 180’C (375’F) and line a 5 x 9 inch rectangular baking tin with parchment paper .
  2. In a large bowl, combine sugar and butter.
  3. Add eggs and flour. Mix well.
  4. Stir in vanilla extract, lemon zest and lemon juice.
  5. Empty mixture into tin and bake for 35-40 minutes.
  6. While your cake is baking, make the lemon syrup. Heat sugar, lemon juice, zest and water over a low heat until the sugar has completely dissolved (about 10 minutes).
  7. When the cake is ready, remove from oven. Using a fork or skewer, poke holes all over the cake (this helps the cake absorb the syrup).
  8. Pour syrup over cake and leave to cool.