Oh, long time no see, dear friends!
Sorry for such disappearing, though I have an excuse for it. Believe it or not, a few days later my previous blog post I got a proposal from my boyfriend! You can imagine how life began to turn — we were bound to celebrate THE day this year, that’s why we had only two months left to do all the planning. But like any other thing you are worrying about a lot during preparation, our wedding turned out perfectly. I mean I couldn’t even imagine it to be better (and I’m something else perfectionist!)
Not sure if it’s appropriate to post personal photos when you’re only 2 posts blogger, haha, but I just can’t help myself. So here are us on the special day — wildly happy and a little bit crazy:
And now when y’all know what I did last summer, we’re ready to jump straight into those cookies recipe — extremely soft and tasty 🙂
For the cookies:
the recipe is slightly adapted from The Williams-Sonoma baking book
125 g unsalted butter
100 g granulated sugar
100 g packed brown sugar
1 tsp vanilla extract
230g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
150 g white chocolate drops
Preheat the oven to 175 C/350 F. Line a baking sheet with parchment paper.
Sift all dry ingredients — flour, baking powder, soda and salt — into a large bowl and set aside.
Meanwhile in a bowl of stand mixer with paddle attachment cream the butter until fluffy and pale yellow. Gradually add both sugars and continue beating. Add an egg and vanilla extract and keep beating until all ingredients are well incorporated. Scrape down the sides if needed and beat for another minute or two.
On a low mixer speed add dry ingredients to the bowl, mix until blended and then add chocolate drops. Stir the mixture, but try not to overmix it. The dough should be a little bit sticky to the touch.
Using your hands, make 35g balls and place them on a baking sheet leaving enough space between future cookies. Do not flatten balls. Yep, you read it right! 🙂 I also didn’t believe that it would work, but it works like magic — cookies make perfect round shape by themselves. Bake cookies for 12 minutes and then carefully transfer them to a wire rack using a long knife or spatula.
Cookies might feel very soft at first, but as far as they’re cooling they gain an ideal balance: a little bit crunchy from the outside and soft and tender from the inside. Better enjoyed with a cup of black coffee!