I’m back! I had a great two weeks in the UK to celebrate finishing my internship and I am happy to say I returned to Canada a fully licensed pharmacist! It appears I have some catching up to do with all the baking Caroline has been doing so I figured I should get started. Even though the last thing I need to do is eat more sweets after two weeks of over-indulging:)
Part of my trip was spent with my friend Sarah who gave me a new cookbook for my birthday. The Hummingbird Bakery cookbook, is from a well-known bakery in London and though I didn’t make it there, Sarah says it is pretty yummy. So I figured what better way to start up the baking then to try a recipe from the book. The bf was working on Sunday and hadn’t been feeling well so I figured a batch of chocolate chip cookies might help to make him feel better!
These cookies were quick to make and made a lot of cookies! They are a thicker cookie compared to the AH chocolate chip cookies made in a previous post. Since I am a chewy cookie person I quite enjoyed these tasty morsels. The bf also enjoyed them and I sent them all home with him to avoid too much temptation.
The Hummingbird Bakery chocolate chip cookies
225 g unsalted butter, at room temp
350 g light brown sugar
1/2 tsp vanilla extract
400 g plain flour
1/2 tsp salt
2 1/2 tsp baking soda
225 g chocolate chips
Preheat oven to 325 degrees F. Put butter and sugar in stand mixer (or use handheld mixer) and cream until light and fluffy. Add eggs one at a time, mix well scraping sides of bowl after each addition. Lower speed to low speed and beat in vanilla.
Add flour, salt and baking soda and mix until a smooth dough is formed. Stir in chocolate chips. Arrange dough on baking tray, allowing enough space for spreading of the cookies. bake for about 10 minutes or until golden brown.
I am excited to try more recipes from this book but next recipe for me is Tuesdays with Dorie! See you Tuesday:)