First things first, I feel like I should apologise for my absence over the last few weeks. As I’ve banged on about enough recently I’ve just left London and moved back to the delightful Wolverhampton for the net 10 weeks. This may not really sound like that much of a big ‘event’ but when it comes to packing up one room and unpacking it elsewhere I can’t help but turn the whole task into a time-consuming trek down memory lane. Out came all my photo albums and old birthday cards and whereas most people would just sort these away and get on with enjoying the rare appearance of the sun here in England, I had to look through each photo and read every birthday message as though I was looking for them for the first time. Before I knew it, a whole day had passed and I’d got through approximately 1/4 of the task at hand…
I spent a good three days unpacking all my worldly goods and turning my room into
a bit a lot of a pig sty along the way before flying off to Spain for a lovely family holiday. So what I’m basically saying is I’ve been a bit too much of a procrastinator and general beach-bum and I haven’t really found the time to sit down and dedicate as much time as I would have wanted to on my little corner of the world wide web, let alone to get to work in the kitchen.
BUT, all excuses aside; I’m back from my holidays (and just about recovered from holiday blues), my room has been transformed into a mini-sanctuary and I’ve got absolutely zero plans for the next two weeks, bliss! I’m a little too exciting about the prospect of spending as many hours as I can visiting restaurants, foodie markets and having fun in the kitchen cooking up treats and dinner for the family and writing all about it here – definitely my kind of summer!
Anyway enough about that, on to the cookies… What better way to start back on the blog with a recipe that never lets me down and is from my favourite sweet-treats cookbook! This is a hummingbird bakery recipe from their Hummingbird Bakery Cookbook that I have adapted slightly and it works every time. If crispy-on-the-outside-but-soft-on-the-inside cookies spiked with generous chunks of chocolate are your thing, then you’re in the right place. Unfortunately I can’t tell you exactly how many cookies this recipe yields as every time I make it I end up eating at least a quarter of the dough before it’s even made it into the oven – it’s that good.
This batch of cookies were baked as a present for my boyfriends dad and they went down a treat with the whole family (massive sigh of relief) but in the past I’ve used the recipe to make my Christmas chocolate cookies by adding orange zest and juice to the dough (see the recipe here), so it’s brill blank canvas recipe that you can experiment with or tweak for any special occasions.
Ingredients (Makes roughly 16 Cookies)
50g Unsalted Butter, softened
225g Dark Chocolate, chopped up
170g Light Brown Sugar
1/4 Tsp Vanilla Extract
85g Plain Flour
1/2 Tsp Salt
1/2 tsp Baking Powder
100g Milk Chocolate, chopped into chunks
100g White Chocolate, chopped into chunks
50g Dark Chocolate, chopped into chunks
– Preheat the oven to 170°C/325°F/Gas Mark 3 and line two baking trays with greaseproof paper.
Put the butter and first lot (225g) of dark chocolate into a heatproof bowl and leave over a saucepan of simmering water until the chocolate is melted (don’t let the bowl touch the water).
Mix the eggs, sugar and vanilla extract together in a large mixing bowl and pour in the (cooled) melted chocolate mixture, slowly beating until all the ingredients are well combined.
In a separate bowl, sift the flour, salt and baking powder together then add this to the wet ingredients in three stages, stirring after each stage so there are no unmixed ingredients around the sides of the bowl.
Finally add the remaining chocolate chunks, mixing until they are evenly distributed through the dough.
Dot equal amounts of cookie dough on to the baking trays, making sure they are spaced evenly apart from each other as they do spread out whilst baking.
Bake in the centre of the oven for 10 – 15 minutes until the tops look glossy and start to crack.
Remove from the oven and let the cookies cool for 2-3 minutes before transferring to a wire rack so they can cool completely (if they’re squidgy when you move them don’t worry – they firm up when they’re cooling).
Once you’ve resisted the urge to eat all the warm, gooey cookies at once (trust me, I’ve been there and it wasn’t pretty) and they’re cool and firm, serve them up or transfer to an airtight container.
* The cookies will last 3-5 days stored in an airtight container.
* This cookie dough can be frozen for up to 1 month, just make sure you defrost completely before using!
With the Great British Bake Off back this week, I’m trying to get together a ‘Bake Off Bucket List’, what’s your go-to cookie or cake recipe?