As the winter nights are drawing in, am I the only one who has started craving comfort food? There is nothing better than a plate of these deliciously gooey cookies by the fire with a hot drink on a Sunday evening and they are super simple to make.
As always when my sister and I suddenly feel the need to bake, we turn to the trusty Hummingbird Bakery Cookbook. It has so many of our favourite bakes in it, from red velvet cupcakes to sugar cookies and chocolate brownies. These chocolate chip cookies are no exception, although we like to use chunks of chocolate instead of actual chocolate chips and we use white and milk to make them a bit more interesting. We also halved the recipe from 24 cookies to 12, because who needs 24 cookies for a quiet Sunday?!
THE HUMMINGBIRD BAKERY CHOCOLATE CHIP COOKIES
Makes: 12 cookies. Baking time: 10-15 minutes.
YOU WILL NEED:
- 112g salted butter, at room temperature
- 175g soft light brown sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 200g plain flour
- 1 1/4 teaspoons bicarbonate of soda
- 100g of white and milk, roughly chopped
- 2 baking trays, lined with greaseproof paper
Preheat the oven to 170C (325F) Gas 3.
Put the butter and sugar in a freestanding electric mixer with paddle attachment (or use an electric whisk) and cream until light and fluffy. Add the egg and mix well. Turn the mixer to a slow speed to add the vanilla extract.
Add the flour and bicarbonate of soda and mix until a smooth dough as formed. Stir in the chopped chocolate until evenly dispersed.
Arrange 6 equal amounts of cookie dough onto each tray and make sure there is enough room for them to spread (because they will!). Bake for about 10 minutes, or until the edges are golden brown and the cookies are quite flat.
Leave the cookies to cool before turning out onto a wire cooling rack to cool completely. If you can’t wait, the cookies are absolutely delicious warm with the chocolate still slightly melted!