Who isn’t in search for the perfect cookie recipe? Crispy edges with a slightly chewy centre, rich and sweet dough but without all the chocolate melting to form a gooey mess. However, I’m usually terrible at creating the humble cookie, not enough sugar or all uneven BUT the Hummingbird Bakery have got it right. This is definitely my new go-to cookie recipe.
So not it’s raining like crazy, I can’t run because my knees hurt and I’m forcing myself to not re-read my thesis for the hundredth time….so cookies it is. These never disappoint! you can very easily double up the mixture, make larger or smaller cookies, bake them lower for a chewier texture or hotter for crispier biscuits! This recipe is very forgiving so feel free to adapt to your own preference!
Ingredients (for 12-15 smaller cookies)
175g soft brown sugar
1 egg (replace with 2 tbsp water, 1 tsp oil and 2 tsp of baking powder for crispiness!)
½ tsp vanilla extract
200g plain flour
pinch of salt
1 tsp bicarbonate of soda
100g chocolate, roughly chopped
Firstly, preheat the oven to 180C/170C fan/Gas 4 then line two large baking trays with tin foil or grease-proof paper.
In a large mixing bowl, combine the butter and sugar and beat with a whisk to cream them together until light and fluffy. The lighter the butter, the better the texture of your cookies.
Add the egg and mix well to combine and loosen the batter, then add all the dry ingredients including the chocolate chunks until you have a well-combined, smooth dough.
To get the right size and a clean shape, the best way is to use a small ice-cream scoop but I used two rounded tbsp measures to form the ball shape with an even size. Evenly-space the cookie dough spheres on the baking trays, making sure to distribute them, allowing room for spreading in the heat of the oven.
Bake for 12-15 minutes depending on the strength of your oven (mine was a little slow!) until the edges are just catching a golden brown colour! They may seem still doughy at first but after 5 minutes of cooling they will be much crisper. Enjoy alone, with a coffee or even broken onto ice cream!