Hi friends, family and the world. It’s been about 7 whole months since my last post and I am completely heart broken that my blog has been left untreated since then. Trying to fit baking in my life seemed like a struggle the past months because work has been hectic to complete the masters degree and the decision to move forward has been completely overwhelming. I thought it would be nice to give myself several decisions to choose from and applied to jobs in two different countries and a doctoral degree. Talk about a decisive person here. I went through an emotional hurricane in deciding what to do, accepted a job offer which never felt right, went, saw, and left! Now I am back where the heart wanted to be from the get go and proudly a doctoral student for the Web and Internet Science Institute of the University of Southampton. I am taking my masters degree on a doctoral level and will be studying the web for the next three years, where on completion i will transform from Miss to Dr. I will become a doctor of the web. It’s a scary and exciting path to get there and there will be existential questions every now and then, wishes of well-paid job and many more PhD concerns, but the decision is made, it feels the right one, it is extremely rewarding and IT IS happening. So is baking!
This year I am doing accommodation right and got my own studio apartment with its own kitchen, no sharing of any sort and my own personal space for baking utensils which I have to slowly start re-purchasing because moving places and countries has left me with a limited amount of tools. I am also determined to make the most of the little I will be able to fit in my studio this year (which leaves my KithenAid out of the picture 🙁 ) and work with the tools I will be able to keepsake till next year where I aim to move to a proper apartment. I might have to go old school on some things but I will be baking.
To reinstate my place in the blogging world I will share with you a cookie recipe that I came up with for my nameday back in September. Just to put this out there, I have been baking a bit whenever I could spare a bit of time in my kitchen at home, but blogging seemed like a luxury. Nevertheless here we are, slowly getting back on track, today we are making white chocolate stuffed Oreo chocolate chip cookies.
Interesting? Keep reading.
I decided I wanted to do something with a white chocolate filling and an Oreo came to mind so I thought I can sort of reconstruct it in a chocolate chip cookie. I decided to use Oreos and milk chocolate as chuncks for the cookie and a white chocolate ganache for the filling.
When I have to use a filling for a cookie it’s always hard to predict the temper of the mixture I will be using because some tend to melt quite easily while some last enough to allow cookies to be shaped and filled. I always freeze my fillings because I need them rock solid to hold a decent shape and allow the cookie dough to be wrapped around it. This time fortunately the ganache kept its shape long enough to allow me to fill all the cookies at one go.
To make the ganache i simply stirred heated whipped cream and white chocolate chunks until all the chocolate melted and the mixture was smooth. My plan was to make little ganache balls and then fill each cookie with one. I took heaped teaspoons of ganache and poured them into mini muffin liners or truffle liners, froze them and then rolled them into balls. Alternatively this can be done by freezing the ganache as it is and then while frozen take heaped teaspoons and roll them again into balls. Which ever way suits each best.
When both the filling and dough are ready, the end product is a dark looking, thick and rich chocolate chip cookie with a hidden creamy white chocolate treasure inside.
The sweetness of the white chocolate compliments the bits of dark chocolate Oreos and the milk chocolate chunks act as a taste equalizer in the equation.
They were certainly a hit at my name day party, my friends loved them and my sister nearly cost me a whole batch because she wouldn’t stop eating the slightly misshaped ones, but I ended up salvaging some for my display and gave them a proper presentation before elimination!
This cookie is very decadent, with a soft sweet filling a slightly crunchy exterior and a bundle of flavours throughout. I think I am having thoughts for a similar cupcake now so I should take out my idea book and make this a new entry. Bake and indulge in an Oreo and white chocolate madness.
- 250 grams unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 1/4 cup caster or granulated white sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3 1/2 cups flour
- 3/4 tsp baking soda
- 200 grams milk chocolate, cut in chunks
- 154 grams original Oreo cookies, crushed
- 100 grams double cream or whipped cream
- 200 grams white chocolate, cut in chunks
- Start by making the white chocolate ganache. Put the white chocolate chunks in a microwave safe bowl and heat the cream on the stove until it starts to boil.
- Pour the cream over the white chocolate and stir until the chocolate is melted and the mixture is smooth and shiny. In case the chocolate doesn't melt completely, heat in the microwave for 20-30 seconds at a time until it does. Let the ganache cool and then freeze.
- When the ganache is frozen solid and in pliable state, take heaped teaspoons and roll them into balls. Freeze the balls again until you make the cookie dough.
- In a bowl sift the flour and baking soda and in another bowl crack the eggs and mix with the vanilla.
- In another bowl or the bowl of your standing mixer fitted with the paddle attachment beat the butter and sugars until really light and fluffy.
- Add the eggs and vanilla extract one at a time beating well after each addition to incorporate the eggs.
- With your mixer on low speed start adding the flour little by little beating just enough to incorporate in the dough.
- Add the Oreo and milk chocolate chunks and stir in the dough with a wooden spoon or a spatula.
- Fill the cookies by scooping about two tablespoons of dough for one cookie, flatten this in your hand, place one ball of ganache filling and wrap the dough around it to cover the filling completely.
- Once all the cookies are filled or all your filling is used, refrigerate the cookies for a minimum of two hours and bake in a preheated oven of 175 degrees Celsius for 12-15 minutes or until the center of the cookie is set.