Gooey Chocolate Chip Cookies

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

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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

TO MAKE:

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!

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Chocolate Orange Cupcakes

These cupcakes are absolutely perfect for Halloween next week and even … I’m going to say it … Christmas!! They are chocolate orange marbled cupcakes with chocolate buttercream icing and lots of sprinkles. The perfect treat for all of the dark, cold, long evenings we have to look forward to.

Now, while I am a devoted Bake Off fan and a lover of large wedges of cake, I’m unfortunately not a gifted baker. Part of the problem is that I am part of a family of enthusiastic and talented bakers. My mum is the best at birthday cakes (always has been, always will be) and my sister makes absolutely exceptional scones. Me on the other hand, I prefer to sit back and let them do the work.

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So for this blog post I roped my sister in, as if I hadn’t it would have ended in complete disaster. This is also her own recipe, so not letting her join in seemed a little unfair.

CHOCOLATE ORANGE CUPCAKES
Makes 16 small cupcakes.

Ingredients

For the cupcakes:

  • 100g butter (at room temperature)
  • 100g caster sugar
  • 93g flour (a weird measurement which will make sense later)
  • 2 eggs
  • 7g cocoa powder
  • Zest of half an orange
  • Dessert spoon of freshly squeezed orange juice

For the icing:

  • 300g icing sugar, sifted
  • 100g butter (room temperature)
  • 40g cocoa powder, sifted
  • 40ml milk
  • Festive decorations!

Method

Preheat the oven to 160 Fan or 350 Fahrenheit.

Using two mixing bowls, place half of the butter and sugar and 1 egg in each. Put 50g for flour in one bowl and 43g of flour in the other.

In the bowl that has less flour, sift in the cocoa powder. In the other, put in the orange zest and juice and mix until well incorporated.

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Get two tablespoons and two teaspoons (a pair for each mixture) and spoon the mixture into the cupcakes cases, putting in half orange mix and half chocolate. The cases need to be about 3/4 full.

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Using another, clean teaspoon, swirl the two mixtures together in the cupcake cases while being careful to not just mix them into a chocolatey orangey mess.

Put them in the oven for 10-15 minutes (keep an eye on them!)

When they are golden in colour and bounce back when you touch them, they are ready. Place on a wire rack to cool.

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For the icing, simply put all of the ingredients into a bowl (apart from the decorations obviously) and mix together. Wait until the cupcakes are completely cool before icing them. We used a piping bag but feel free to just dollop it on and smooth out using a spoon or a knife.

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Finally, get decorating! This is always my favourite part of making cupcakes, but especially when you have a seasonal theme to follow. We found our scary faces sugar decorations, golden stars, bronze sprinkles and the cupcake cases in Waitrose, but pretty much all supermarkets do great ones and you can find all sorts online.

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Sit back with a nice cup of tea and enjoy!

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Also, a quick final note… I’m going to be playing around with my scheduling a little bit just to work out what I like best. I’m going to start posting on Tuesdays, Thursdays and Sundays at 6pm and see how I go. Three posts a week is quite a lot to churn out, so it might not stay that way, but for now that’s the plan!