Today is my first day back at work for over a week. I took my birthday as a day of holiday (which is just as well considering all the things I had to pack in on that day!) and then Monday was a public holiday so I have had a lovely break!
It used to be that on our birthday at work we were treated to a cake and all the staff gathered to sing ‘Happy Birthday’. Well, this year we decided that we are all grown-ups and unless it is a ‘special birthday’ we didn’t need to do this. Instead the birthday person would bring in some kind of treat for morning tea. So this time it’s my turn 🙂
This morning I have made a batch of THE BEST chocolate chip cookies ever. I take no credit for these whatsoever as I just follow the recipe but, quite seriously, they are AMAZING!! The first time I made them I had to leave the house because I just kept eating them!
The recipe is from The Hummingbird Bakery cookbook which is a fantastic book for sweet goodies. I especially love the brownies and the sugar cookie recipes but there are also lots of different cakes and bar recipes. I would highly recommend it if you are in the market for a baking book.
Set your oven to 170c/350f
- 225g butter
- 350g soft brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 400g plain flour
- 2 1/2 tsp bicarb of soda
- pinch of salt
- 225g dark chocolate
Cream together the butter and sugar – it says until fluffy, but I take exception to that because sugar and butter will never look ‘fluffy’ – anyway, that’s just my little issue!
Mix in the eggs one at a time then add the vanilla. Make sure you scrape any mixture from the sides of the bowl.
Stir in the flour, bicarb and salt until it is a smooth dough.
Chop the chocolate (much easier if you have a Pampered Chef chopper – if you don’t already have one you should get one!!) and stir it in so that it is evenly mixed into the dough.
Roll dessert-spoonfuls of the mixture into balls – I get about 30 decent sized cookies out of each batch (which, incidentally makes them perfect for giving out in class as a birthday treat if your school allows that – Ruby has put her order in for next week!) – and put on baking trays (or Pampered Chef Pizza Stones :-)) which have been lined with greaseproof paper. The cookies will spread quite a bit so make sure to leave plenty space between them.
Bake in the oven for ten minutes, they should be *just* going light brown and still look quite gooey.
When you take them out leave them to cool completely on the paper because they are still a bit unstable.
Ta da! Perfect, delicious cookies! Now don’t blame me if you eat them all before your kids get home from school!!!