Chocolate Chip Cookies

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.

Anyway, here is the cookie recipe so that you too can enjoy the best ever cookies!

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!!!

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6 Responses to Chocolate Chip Cookies

  1. Tracey Hand says:

    Recipe duly copied, printed and ready to bake!!
    I’m all for new cookie recipes.

    As for the Pampered Chef stuff, you on commission or something? 😉

    • Oooh, do let me know how they go! I am not on commission, but I should be!! I just love their stuff and use it all the time. Stones are so much nicer than trays! I use mine ALL the time for all sorts!
      L xxx

  2. sarah says:

    It was Liam’s birthday today and he took in Hummingbird cookbook Brownies & oatmeal/raisin cookies. Your cookies all look beautifully round & professional. Mine looked rather rustic!

    • I’ve never made the oatmeal raisin ones – are they yummy? I LOVE the brownies, I make them as gifts sometimes because they seem to go down well with most people!! Happy birthday to Liam! L xxx

  3. If you only have a stuck together packet of dark brown soft sugar you can’t get the lumps out of, and not enough chocolate, I substituted half the chocolate with chopped crystallised ginger, the lumpy bits of sugar have gone a bit crunchie crossed with burnt toffee flavour lumps, so all in all perfectly OK (have given to someone who didn’t know wasn’t intentional lumps who declared them really yummy).

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