|Clockwise from top left: Despicable Me cake for Steff’s 18th with icing figurines, healthy jam buns, fairy cakes, double chocolate cookies.|
I love baking. Anyone else feel the same? It is the best illustration that this world has of the whole being greater than the sum of its parts. You have to admit, the basic ingredients never look as pretty as the finished result, even when it goes wrong. The other day I as able to put my baking skills to the test with a favourite recipe, as a treat for my colleagues at work. It’s been so frantic at work that I thought a chocolate overload would be just thing to make smiling a little bit easier. So without further ado…
The Hummingbird Bakery‘s Double Chocolate Cookies
The Hummingbird Bakery is a chain of bakeries throughout London based on American baking at it’s most sugary, buttery, gooey, loveliness. And they have also released a series of recipe books to share out the baking love. I am lucky enough to have a copy of their first one and I love to experiment with it. In part this is for Mum, to figure out what works as gluten free and what doesn’t. For those of you are GF, I guarantee that this cookies will work as the chocolate holds together the mix more than the flour.
Ingredients (makes 12 cookies)
50g unsalted butter
450g dark chocolate, roughly chopped
170g light brown sugar
1/4 teaspoon vanilla extract
85g plain flour (Dove Farm do a good GF alternative)
1/2 teaspoon salt
1/2 baking powder
Preheat the oven to 170C (I always forget this until the last moment)
Melt the butter and half the chocolate together. Stir until melted and smooth. The book suggests doing this over a pan of simmering water but I’ve used the microwave everytime, simply stirring it every minute or so.
Combine the eggs, sugar and vanilla. I’ve tried the electric whisk and the wooden spoon. Both work equally well. The key instruction is stir or whisk until well combined. Continue to beat it slowly as you add in the chocolate/butter mix until there is no way of separating the two.
Sift the flour, baking powder and salt (yes, really!) into a separate bowl. Stir it in to the chocolate mixture, in three lots, ensuring there is no flour left on show… in short, it is well combined. The remaining chocolate is then added to the mixture to the form the choc chips. I find a good variation of chip sizes is great but don’t keep them too large. It makes the cookies less stable.
Finally, on two lined baking trays attempt to evenly place 12 blobs of mixture. Don’t worry about them being flat. The baking process will see them grow and flatten to look like cookies. So make sure they are well spaced part so you don’t end up with one big tray-shaped cookie. Give them 10+ minutes, checking regularly after 10. They need to look slightly cracked and glossy on top. Then leave them to cool completely before peeling them off the baking parchment.
And if you find a box for them, don’t worry about putting them in there. They won’t last that long!
|Find the cookbook here|
And if you fancy more American baking after that, then I highly recommend the book. My personal favourites are Key Lime Pie, Brooklyn Blackout Cake and Marshmallow Cupcakes. My only warning is you may enter a sugar coma as a result. You have been warned.