We’re all familiar with the sheer trickery of a raisin pretending to be a ‘chocolate chip’. It can leave you feeling hurt and embarrassed, and then you’ve got to choke down the rest of the raisin fraudster.
Not to worry, there are absolutely no raisins in these bad boys – we’re safe.
Before we get on to the recipe, it’s time to reveal my latest hobby and the big winner!
Unfortunately nobody guessed the correct new hobby 😦 so I’ve been forced to give the prize to 2nd place.
If you didn’t see the comp, keep an eye out on my insta @bitches_that_bake for more givaways coming soon!!!
All of your guesses were scarily accurate (big thanks to everyone who took part x x x) but after recently finishing reading the book on how to find my own style – Ariah Khinda you are the winner!!! You will be receiving the VERY FIRST BITCHES THAT BAKE BUCKET HAT!
Here’s a little taster of the type of thing you can expect in the post…
I’ve not actually ordered it yet so it might end up nothing like this, but I’ve spent all day designing a logo – what do we think of it???
If you were wondering, my actual new hobby is starting a home brew!!!
I am partial to a beer or two, (it seems like I have been since age 9), so thought it would be well fun to start making my own ‘Bitches that Brew’.
Don’t worry, you’ll all be forced to sample my surely DELICIOUS beer for many many years to come – you’re welcome.
Back to cookies
(recipe adapted from https://www.bakingmad.com/recipe/copycat-millie-s-cookies)
- 125g butter
- 115g light brown sugar
- 110g caster sugar
- 1 egg
- 1tsp vanilla extract
- 220g self raising flour
- 175g choccie chips
- whack your oven on 180C and line a few trays with baking paper
- cream together the butter and both types of sugar until paler than me
- plop in the egg and vanilla and give it another mix
- stir in the flour until a dough forms
- then add in your choccie chips – I used a mix of milk and dark but feel free to use whatever tickles your fancy
- take small balls of dough (I’d say about 3cm in diameter) and place them on your lined baking trays
- space them out because these bad boys spread
- bake for 8-11 minutes (11 mins if you like them more crunchy, 8 if you like softer cookies)
- They will look like they’re not done at all when you take them out, but trust me they harden up as they cool
- let them cool on their tray for about 10mins and then you should be able to transfer them to a wire rack to cool fully
Incase you missed it, here’s a satisfying vid of the lovelies baking away.
And that’s it for today, let us know in the comments what merch you’d like to be in with a chance of winning.
Cya, BTB (Han x x x)