The most delicious chocolate chip cookies I've ever eaten. I know they don't sound that exciting, but you have to try them so the recipe follows.
Once a month I will be doing in-store cake days, where people can come in and try some of my cakes as well as try on and buy some clothes! Last weekend I did it at Juliette Hogan on Ponsonby Road, and it was a huge success; the cakes were all gone in under 2 hours.
Much more to come on this later, but I have shot my new campaign, which I'm very excited about (these are just behind the scenes shots). Since my motto at the moment is trying to take the 'cute out of cake,' I wanted the shots to look a bit gothic and creepy. I made a bleeding heart shaped cake with skulls and roses and used my friend Lauren who has an amazing dark style. Katherine Lowe took the photos - she's a genius.
A blueberry and raspberry sandwich cake with jam and hazelnut praline.
Chocolate Chip Cookies
(adapted from a recipe by Nigella)
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
300g 70% dark chocolate buttons
Makes 12 large cookies
1. Preheat the oven to 170 degrees celcius
2. Cream the butter and sugars
3. Beat in the egg and vanilla
4. Sift in the dry ingredients
5. Mix in the chocolate buttons
6. Scoop out 12 equal mounds (using an ice cream scoop is a good idea) and place on a lined baking sheet about 6cm apart. Do not flatten them
7. Cook for around 15 minutes, or until you can see them going golden around the edges and aren't gooey to the touch
8. Leave to cool for 5 minutes until they harden a bit, and then eat!