Brown sugar choc chip cookies

So my friend Aanya and I try to bake once a week together, and this was the first time in a while. We made these cookies, which tasted divine. This mixture is delicious and makes the softest, butteriest cookies with chocolate chunks which just melt… meltingly inside (sorry, that’s the best word to describe it). Simple to make and not much washing up, I promise you that your family will love you if you make them these. Try experimenting what you put in, peanut butter, different types of chocolate… pretty much anything – just chuck it in.

Yes, my approach to baking is not very scientific, but if it tastes good who cares? Need to bake for a bake sale, stall, charity event or is it your week on the dreaded ‘CAKE ROTA’? Well then, these are great.


These are easy and quick because of ‘the batch’. ‘The batch’ is an ingenious thing, which works fantastically well with biscuits and cookies. No icing involved, just batches of trays, which are swiftly whipped out of the oven and replaced with another batch. As these only take 10 minutes to cook, you really do not have to spend time wallowing about in the kitchen, staring at the timer, waiting for the cookies to come out (yes I know that we all do that in an attempt to procrastinate our boring, difficult chores). As the snowflakes fall onto the kitchen window, keep warm by eating warm cookies.

So, these are a piece of cake (pardon the pun, even though I got it wrong as these are biscuits… confusing? Sorry.) so I recommend you get perfecting your cookie making skills and keep your friends happy.

Brown sugar choc chip cookies
Makes 24 generous sized cookies
You need:
225g/8oz butter
285g/10oz soft dark brown sugar (light will work too)
2 eggs
1 tsp vanilla extract
1 1/2 tsps bicarbonate of soda
400g/14oz flour
100g/4oz milk chocolate, chopped into small chunks
125g/4 1/2oz dark chocolate, chopped into small chunks

1) Preheat the oven to 170°C/155°C fan. Line two large baking trays with greaseproof/baking paper.

2) Cream together the butter and sugar until light and fluffy (like a layer of snow). Crack in the eggs, pour in the vanilla extract and mix well.

3) Add in the flour and bicarbonate gradually, and stir as you add. I made the mistake of chucking it all in and having a lovely white face and dusty school jumper and skirt – Mum was angry. Finally, stir in the glorious rubble of chopped chocolate.

4) This may sound silly, but flatten the dough in the bowl. Grab any old knife and divide the mixture into quarters in the bowl. Each one of these quarters will make six cookies. You can then divide the quarters into half again, so each eighth will make three cookies (sorry this is turning into a maths lesson, but it is really quite simple, I assure you).

5) Scoop vaguely equal amounts of mixture from each eighth to make three cookies and arrange six cookies on each tray (12 cookies in total). You should still have half the mixture to make another twelve. Flatten them slightly then carefully whack into the oven and bake for 10 minutes.

6) Take them out of the oven, and leave for 5-10 minutes to firm up. Transfer to a wire rack to cool. Repeat step 5) to make the second batch.

7) That is it finito. Eat the cookies warm (nom nom) or as a snack later and smile to yourself gleefully that you have made the best homemade cookies in the world.

Hope you enjoy this recipe and use it for a while to come. Please drop me a tweet, I will definitely reply and would love to hear what your thoughts are. I’m going to try to blog more often, so see you soon (I hope).

Recipe inspired by The Hummingbird Bakery and joint credits for baking with Aanya ❤


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