Chocolate Chip Cookies – Take Two

You may be wondering why I am writing about chocolate chip cookies again? Well, I am someone who likes to try different recipes even if I have found one that already works perfectly well. Today I decided to try Jo Wheatley’s recipe for chocolate chip cookies that feature in her ‘A Passion for Baking Book’. They are different to the Hummingbird Bakery ones I have made recently – although this isn’t a bad thing. I can’t describe exactly how they are different other than I think they have a more biscuity texture rather than a cookie (although this may be down to me getting the sugar quantities horrifically wrong and if I’m being really truthful probably baking them for a couple of minutes too much). They will be winging their way to our friends Emma and John, who have just become parents for the first time to the gorgeous Leo. I thought they might need some sugar and chocolate!

I managed to make 14 cookies (although as you will read later this is probably because I mistakenly upped the amount of demerara sugar by nearly double the amount – oops!)



200g unsalted butter (softened)
200g light soft brown sugar
125g demerara sugar
2 large eggs (beaten)
1 teaspoon vanilla extract
400g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
salt (a pinch of)
200g dark chocolate (roughly chopped)

1) Preheat the oven to 170C/325F/Gas 3 and line 4 baking sheets with greaseproof paper.
2) Put the butter and sugars in a large bowl and mix (using an electric handwhisk – alternatively use a freestanding electric mixer) until light and fluffy (this is where I mistakenly added 200g of demerara sugar rather than 125g – oops! It didn’t seem to have too much of an ill effect.)


3) Gradually add the beaten eggs, mixing well between each addition and scraping any unmixed ingredients from the side with a rubber spatula. Add the vanilla extract and mix on the lowest speed until combined.
4) Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and mix again until thoroughly combined.


5) Roughly chop the chocolate into chunks and fold into the cookie dough.

6) Scoop the dough into even-sized mounds. Place 3-4 cookies on each baking tray, allowing space between them to spread during cooking.


7) Bake the batches in batches on the middle shelf of the preheated oven for about 5 minutes. Remove from the oven and sharply bang the baking trays on the work surface to deflate the cookies, then return to the oven for a further 10 minutes until pale golden brown.
8) Allow the cookies to cool on the baking trays for a few minutes before transferring to wire racks until cold.
9) Enjoy with a drink of your choice (alternatively I think they’d be delicious served warm with ice cream!)


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