I hope you all had a beaut bank holiday weekend. The weather was glorious, we had a jam packed weekend out with the dogs, a finale to the bluebell walks and plenty of food. Then Monday with the good weather continuing a whole day of relaxation and taking it easy with the Boy before he went back to University.
Now with all perfect weekends comes a dose of baking and what I suggest you do with your weekend it make these gooey-in-the-middle chocolate chip cookies. After trying Maryland Gooeys chocolate I had to try making them for myself. So I set to work with a vague idea and a basic cookie recipe and this is what I got.
Makes 12 cookies
125g unsalted butter, at room temperature
125g soft light brown sugar
1/4 tsp vanilla extract (same)
400g plain flour (375g)
1/2 tsp salt (same)
1 tsp bicarbonate of soda
120g dark chocolate, roughly chopped
for the fondant
120g dark chocolate
200ml double cream
Preheat your oven at 170°C.
Making the fondant you will need to place the chocolate in a heat proof bowl above a boiling pot of water. When the chocolate begins to melt mix in the cream. Once all the chocolate is melted into the cream, leave it to cool and place into the freezer to set.
Mix the sugar and butter together, hummingbird do this in an electric mixer, however I prefer the old fashioned way by hand. Add the egg and the vanilla extract when mixed. Then onto the dry ingredients.
Finally make 12 equal amounts of dough, I would suggest placing these over 2 baking trays. Remove the fondant from the freezer and spoon out into grape sized balls and place one in the centre of each cookie and wrap the dough around.
Place in the oven and bake for 15-20 minutes. Some may say to leave on a cooling wrack but I’d say tuck right in whilst they’re hot!