My baking skills were in demand today with my flat mates asking for something tasty. Cookies are quick and easy to make and you can pick up a basic chocolate chip recipe and be creative; substituting the chocolate for almost anything you fancy! Dairy Milk’s Caramel Nibbles being my major guilty pleasure, I thought I would use them in today’s recipe.
The recipe I used for my cookies was Hugh Fearnley Wittingstall’s Chocolate Chip Cookies, which he uses in an episode of River Cottage. The full recipe can be found here: http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/chocolate-chip-cookies-recipe
I found the recipe really simple to follow as everything was explained in 4 easy steps. It only takes about 10 minutes to make the mixture, and less than that for them to bake.
125g unsalted butter
100g caster sugar
75g soft light brown sugar
1 medium egg, lightly beaten
2 tsp vanilla extract
150g plain flour
½ tsp baking powder
Pinch of salt
100g dark or milk chocolate (or whatever filling you desire!), chopped into smallish chunks
To start pre-heat the oven to 190°C/gas 5, to allow the cookies an even bake as soon as you’re finished making the mixture.
Melt the butter, Hugh suggests doing it slowly on the hob but I just whizzed it in the microwave. While that’s being done put both sugars in a bowl and then add the melted butter. Grab a spoon and give it a quick mix.
Then add the egg and vanilla (I used vanilla paste instead of extract. I find the paste has a stronger flavour) again mix this in well. You should have a rather sloppy mixture at this stage.
Sift in the flour, baking powder (I substituted the baking powder for self-raising, which essentially does the same job) and salt and stir the mixture. You should see it gaining a doughier texture.
All you have left to do now is add your filling! Make sure it is chunked up and mixed in well; so that it will spread nicely throughout your dough.
Now it’s time to get your baking trays ready! Line them with greaseproof paper (or something equivalent) and then dot the mixture out evenly on the sheet. Be aware that if you make your cookies thick they will spread during the baking process. I certainly found that when making mine!
You’re now ready to bake, as I stated previously make sure you watch over them as it should only take about 8-10 minutes for them to go golden. It is not something you can really judge by touch, as they will still be soft when getting them out of the oven. You will need to leave them to cool before removing from the tray and in that time they will gain a biscuity structure.
Mine got rather golden rather quick, but they were not burnt! Within hours my flatmates and I managed to finish every crumb. Throughout the weekend I was forced to make another 3 batches, and with each attempt I saw my technique improve. They made a great dunking companion for a hot drink (especially after a long stressful day). This is definitely a recipe I will return to time and time again.
by Karen Coe