Choc Chips Cookies (CCC)

Been feeling miserable lately and its not just my back that's been fuelling the pain and grief.

Decided to whip up a batch as chocolate chips has away of cheering me up. Definitely hit the spot. While the cookies were baking away, I was wearing a silly smile on my face.

I'm glad to know that the cheering extended beyond just me. :)

These tasted absolutely fabulous, slightly crunchy just the way I like.

Cookie and cold milk, hits the spots everytime.

Choc chip anyone??

Even Master Prince got into the action, ducking the cookies in cold milk!
You can tell he knows how to enjoy his food.

If you want to know where the links are to these cool and snazzy freewares, check out here and here. Many thanks to HHB and JJ for introducing them.

For the choc chip ultimate, I used the recipe posted by cinnybear. Unfortunately, I failed miserably in shaping them. Tiffanie, if you are whipping these again, could I request for some pictures on how you shape them as I just think yours are perfect, tks.

Side note - Adjust the amount the sugar to suit your taste.

Ciabitta

The answer to my earlier post is.....it's suppose to be a ciabatta. Could it have passed as a croccodilo? *cheeks all turning hot and pink*

All bubbly during the final proof.

All decked up with the full trimmings.

Complete with fries too.

The fries and fillings were good but sorry I couldn't say the same for the ciabitta!! :( It turned out to be a failed ciabatta, almost anyway. The large holes were a good sign and it looked almost like a crocodile slipper aka Crocs?? Ha ha

Plenty of big holey pores.

BUT, but in actual fact the loaf turned out dense and flat....a disaster to be honest. I think the problems could either be too much water/liquid or too much degassing of the loaf before baking or a little of both!!!

Anyway, disappointed with the outcome with this flat slipper sandal. I tried again, this time with Bertinet's recipe and was feeling a little brave by adjusting the recipe to add some Starter. The dough was very good to handle compared to my earlier very wet and liquid experience. The dough was very well behaved, too well that I was wondering whether I fluked it and kept checking and re-reading over and over again the instructions.

Resting the dough.

Turn out for it to be folded and divided.

Ready for proofing, can't say much for my bad folding - practise makes perfect I suppose.
I am suppose to 'stretch' it into a rectangular shape but seize with fear. I decided to leave them alone.

And so....here are my puffy large clogs!! Ha ha

Wondering whether clogs still in fashion, what about platform shoes??

Spotted some holes.

The bread tasted nice.

Still not quite convinced!! Wishing for more sparse-looking holes.

Side notes - wondering whether I should have gently stretch the dough to approx. 16 inch!! Talk about high heels!!!