Today I had a go at making the Hummingbird Bakery chocolate chip cookies and as they tasted amazing, I thought I HAD to share the recipe with your guys! Instead of using dark chocolate, I made mine with white chocolate. The only thing I would say about using chocolate chunks instead of chips, is that you have to make sure that they are small chunks as some of my cookies turned out to have no chocolate in and some had too much.
Ingredients (makes 24):
225 g (8 oz) unsalted butter
350 g (12.3 oz) soft light brown sugar
1/2 tsp vanilla extract
400 g (14 oz) plain flour
1/2 tsp salt
2 1/2 tsp bicarbonate of soda (baking soda)
225 g (8 oz) dark chocolate, chopped
1) Pre-heat the oven to 170°C
2) Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Turn the mixer down to slow speed and beat in the vanilla extract.
3) Add the flour, salt and bicarbonate of soda and mix well until a smooth dough is formed. Stir in the chopped chocolate.
4) Arrange 6 equal amounts of cookie dough on each baking tray. Make sure there is enough space for them to spread out while baking.
5) Bake in the preheated oven for about 10 minutes (I think mine were ready at about 13 minutes), or until golden brown around the edges. Leave the cookies to cool slightly on the trays before turning out onto a wire cooking rack to cool completely.