So the other week as part of my work experience programme I was able to spend a day out in Birmingham with a sales rep, which involved a courtesy call into a customer at Mondeléz Headquarters in Bourneville. For those of you who don’t know, this is the location of Cadbury World, and so of course the visit ended with a trip to the staff factory shop!
Oh wow: I was literally so surprised of the low prices in there I got a little carried away and grabbed pretty much anything that caught my eye and ended up with a basketful of chocolate costing just £1.70! Upon arriving at home, I went through my goods and had a think of what I could use them all for in my baking adventures.
My first experiment was to use the kilo of chocolate chips I had bought to bake (for the first time…) some American-style choc chip cookies. Don’t ask me why I hadn’t tried baking chocolate chip cookies before now, I’m a bit embarrassed about it to be honest, but there’s a first time for everything! The chocolate chips I used were smaller than the suggested chocolate chunks (which I will probably use when baking these next time) but the smaller chips tasted just as good as any other cookie I’ve tried J
This recipe is taken from ‘The Hummingbird Bakery Cookbook’ and I honestly have no criticism about the final cookies, which last for around 7 days in an airtight container. The only comment I would make would be about the quantity of dough; this batch made well over 30 cookies of varied size and some of these were massive, so in future I would definitely stick to half quantities, unless feeding a small army!
Ingredients (Makes 24 very large cookies)
225g Unsalted Butter
350g Soft Light Brown Sugar
½ Tsp Vanilla Extract
400g Plain Flour
½ Tsp Salt
2½ Tsp Bicarbonate of Soda
225g Dark Chocolate, chopped into chunks (I used milk chocolate chips here)
– Preheat the oven to 170C/150C Fan/325F and line 2 large baking trays with some greaseproof paper.
In a large mixing bowl cream together the butter and sugar until they are nicely combined. To this mixture, add the eggs one at a time and mix well after each addition. After the eggs have been added, beat in the vanilla extract.
Now gently fold the flour, salt and bicarbonate of soda into the mixture and stir in the chocolate chunks or chips until all the chips are incorporated well into the dough.
* You can chill the dough at this stage until you need/want to use it, but this isn’t crucial.
Spoon little balls of the cookie dough onto the prepared baking trays making sure that you leave space between each ball for them to expand in the oven. The size of the balls at this stage will affect how big your cookies are later, so bear this in mind!
Once this is done, place the baking trays into the centre of the oven and bake for around 10 minutes, until they are nicely golden brown, then remove them from the oven (don’t worry if the cookies are still a little bit squidgy at this stage, they will get harder as they cool and will stay slightly gooey in the middle – which just adds to their delicious-ness).
Once the cookies have had time to cool down (I could only last 5 minutes before trying one), enjoy with a nice cool drink, or try the classic combo and enjoy them with a glass of milk!