The second language /-/ Chewy Salted Caramel cookies
I think all of us have participated at least once in type of social annoyance. Yes, even you the one with perfect social skills and manners which come second nature to your life; you have done this too. Can any one guess what it is? I give you a hint it has to do with the social media, text messages and short hand. Another hint if you have used MSN messenger (Oh the good old days), you have use this form of communication before.
If you guessed right, What I have found really annoying lately is text speak or AKA the devil’s code. I am not the best at English but I have major issues with text speak; especially when it comes to understanding it. Now you may think being a 21 year old, I am right in the demographic that SHOULD be using text speak like a second language. However I hide (another) secret that I actually do not understand a lot of words used in text peak. The combination of letters and my failure to assume what they are trying to say means it takes me longer to read a text speak message than the whole thing typed out.
It has become so integrated in to conversation that I one of teacher at university once reported that someone (student of course) used in an academic paper! I could not believe it myself but I guess that what happen when your iPhone becomes part of your body and everything requires you to use a computer. Even I am guilty of using it in conversations with friends and family. Who has not said “lol” or “OMG” at least once in their life time? Oh I cringe every time I think about it.
What is wrong with typing out the whole word? Are you really saving that much time but shorting “to” to 2? Or replacing part of whole words with a word that sounds like the word you are replacing? I do not think so. However even though I dislike it so much and have tried to “unlearn” the text speak I do know, not everyone shares my view point.
Case and point, someone gave me slack about not understanding their text message. Alright how am I meant to know arvo is after noon? Or TBC is to be continued…? Is there a manual or something out there that help people who are text speak challenged to understand it? Something like “short hand for dummies”. Prfff… another social practice I do not get.
While I might be failing in that department, I have suddenly developed an obsession over cookies. I can not stop cooking (and eating) them… Almost to extent where I concerned about the waist line, however greed get the better of me and that is cast out the window. The cookies I have recent fallen for is the thin chewy type of cookie.
I adore the crispy edges which surround an almost toffee chewy centre. For these cookies I have used a homemade caramel I made a few weeks back for the Pork belly cupcakes. Just chop it up finely as best you can, this helps with even chewy caramel flavour. These are currently my addiction for the reasons that follow. One, they are Super chewy; great after a stressful day. Two they have contrasting textures of caramel (some becomes crispy in the oven and some goes into making the cookie chewy. Third the dough is very forgiving meaning you do not have to be careful about over mixing it or anything. In fact mixing more help makes more a chewier cookie in my experience; especially ones with a lower flour to butter ratio.
Chewy Caramel cookies
150g unsalted room temp butter
150g dark brown sugar
25g caster sugar
2 tsp vanilla extract
2 egg yolks
30g almond meal
30g corn starch
180g plain flour
1.5 tsp baking powder
1 tsp baking soda
100g salted chewy caramels
Cream butter and sugar in a stand mixer for 5 minutes. Allow it to become light tan and it should be very fluffy.
Add yolks and cream. Beat until fluffy.
Add vanilla extract and and beat until fluffy again.
Shift in flour, almonds, corn flour and baking soda and baking powder. Mix them into the butter mix for about 2 minutes.
Add chopped chewy caramel. Portion the dough into 1.5 tsp size balls. Freeze the dough on a tray for a day.
Pre heat oven to 180C. Line 2 tray with two baking papers.
Place frozen ball on tray. Bake them for 15 minutes. Check every 5 minutes to push the cookie back in to the circle shape with a teaspoon. This allows for folds to develop in the cookie which holds the caramel and keep the round shape.
Cool on tray once golden brown and store in an air tight box.