Sun, sand, stings and sweets.

Australia Day for me this year was a low-key affair.
Due to the stifling week of 40*c heat; it was quite frankly too bloody hot to do just about anything.

So my friends and I packed up our stuff, and hit the beach early for a swim in the Indian Ocean.

Hitting the piping hot sand at about 9:30 in the morning, the beach was just starting to hum with activity. Families, shrieking kids, wafting bbq smells, Triple J’s Hottest 100 blasting from a dozen stereos… Just another Australia Day. Perfect.
The water was sweet relief from the already biting sun. Until we realised that the high waves were hiding many, many jellyfish.

My first jellyfish sting and the accompanying rash. Many jokes were made about the best way to treat it. If you don’t know, I don’t suggest you Google it. Shizz gets weird.

We packed a small picnic, and after coming to the conclusion that messy, sticky Pavlova and sand just doesn’t go well together, settled on crowd pleasing cookies. Because much like parfait, who doesn’t love cookies?
Triple chocolate chip never fails to win people over. The amounts are just a guideline, mix them about as you please. Like more white than dark? Ok. Want MOAR chocolately goodness? Throw in more chips.

It’s all good.

Unless you’re me, and burn yourself on the oven.

That was a particularly accident prone 24 hours for me. Owwies.

Triple Chocolate Cookies

Adapted from Slow Like Honey

225g unsalted butter, at room temperature
1 cup brown sugar, firmly packed
¾ cup  granulated white sugar
2 large eggs, at room temperature
1 tsp vanilla extract
2 ½ cups plain flour
¾ tsp baking soda/bicarb soda
⅛ tsp salt
200g dark chocolate, coarsely shopped
50g milk chocolate chips
100g white chocolate, coarsely chopped

Directions:

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl, beat the butter, brown sugar, white sugar, and vanilla just until smooth. Beat in the eggs, one at a time, until thoroughly incorporated.

Stir the flour mixture into the creamed butter mixture until combined, then mix in all the chopped chocolate until just combined.

Divide the dough into quarters. Shape each quarter into a log. Wrap the logs in plastic wrap and refrigerate until firm, for at least 2 hours, max of 24 hours.

Once chilled, preheat the oven to 180*C. Line two baking sheets with baking paper.

Slice the logs into disks about 1.5cm thick and place the disks a couple of centimeters apart on the baking sheets. Bake the cookies until lightly browned in the center, about ten minutes. Remove from oven and let cookies cool. Once firm enough to handle, transfer cookies to a wire rack to cool completely.

I’d normally include a photo of the finished product. Because you should know how they turn out, right?
Um… They didn’t last that long.
But imagine a beautifully browned delight of cookie and chocolate heaven. That’s totally what they looked like. *nod*

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