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Recipe from the Hummingbird Bakery: Double chocolate chip cookies

Celebrate both National Chocolate Week and Baking Week by making these heavenly crumbly, chocolate cookies

Posted: 14 October 2013
by Junior

After making their name with their superb preservative-free cakes since opening their first bakery in 2004, The Hummingbird Bakery is sharing some of its sweet secrets in The Hummingbird Bakery Cookbook by Tarek Malouf and the Hummingbird bakers (Ryland Peters & Small, £16.99). There are lots of easy-to-make recipes, but Coco’s favourite is this Double Chocolate Chip Cookies recipe:

Makes 12


50g (13/4oz) unsalted butter
450g (1lb) dark chocolate, chopped
2 eggs
170g (6oz) brown sugar 
1/4 tsp vanilla extract
85g (3oz) plain flour
1/2 tsp salt
1/2 tsp baking powder


Preheat the oven to 170°C/325°F/Gas Mark 3. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water) until the chocolate is melted. Mix the eggs, sugar and vanilla extract in an electric mixer or use a handheld electric whisk. Pour in the chocolate mixture, beating on a slow speed until mixed. Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in three stages. Finally, mix in the remaining chocolate. Line two baking trays with greaseproof paper and put six equal amounts of cookie dough spaced evenly apart on each. Bake for 10–15 minutes until the tops look glossy and start to crack. Letthe cookies cool slightly before placingon a wire rack to cool completely.

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