I've been a busy bee this weekend, baking loads of cakes and biscuits for Terrone's pop-up coffee shop in Brixton! Photos to come soon…
I decided to make simple chunky chocolate chip cookies, because that's one of the things I usually crave when drinking coffee. It was the perfect occasion to finally use The Hummingbird Bakery Cake Days cookbook I received for my birthday in January.
I replaced the white chocolate and cranberries of the original recipe with dark chocolate chips and Galaxy Minstrels. Just to make it clear that these are not low-fat biscuits!
The recipe worked perfectly and was very easy to follow. The cookies will fill your house with a lovely buttery smell and I garantuee you they will make your flatmate/partner/family very happy!
Makes 12 cookies
* If you use plain flour, add 1/2 tsp bicarbonate of soda.
Preheat the oven to 170 °C and line a baking sheet with baking parchment.
Using an electric whisk, cream together the butter and both types of sugar, then break in the egg, add the vanilla essence and mix well together.
Sift together the flour and salt, then add to the creamed mixture in two batches, mixing thoroughly until a dough forms. Lastly stir in the chocolate chips.
Break off pieces of the dough (about two tablespoons in size), roll them into balls and place on the prepared baking sheet. Make sure to space them apart from each other by 7-8cm as they will spread during cooking. Add three or four Minstrels on each dough ball.
Place in the oven and bake for 15 minutes or until the cookies are a light golden on top. Leave on the sheet for about 10 minutes to cool and set, before transferring to a wire rack.