Autumn seems intent on making it clear that it’s time to move on. I am, somewhat foolishly, resisting wearing my coat for the moment because I know once I put it on, I won’t take it off until June and I’m just not ready to say goodbye to summer yet. Our food choices have become something of a cliché – toad in the hole, shepherd’s pie and apple crumble have all featured in the last week or so. Our appetites are clearly ready for the winter ahead of us.
- 115g (1 stick) unsalted butter
- 75g (1/3 cup) unrefined caster/granulated sugar
- 90g (1/2 cup) light brown soft sugar
- 1 medium egg
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 175g (1 1/2 cups or 6 oz) whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda/baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon instant coffee
- 110g (2/3 cup or 4 oz) chocolate chips
- Sea salt for scattering on top (optional)
- Put the butter in a small saucepan over a low heat and cook until it starts to bubble and has turned a lovely golden brown colour. Take off the heat and set aside to cool to room temperature.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda/baking soda, salt and coffee.
- When the butter has cooled, cream it together with the sugars until combined. Add the egg and vanilla and beat again. As this isn’t a recipe for a cake, you don’t need to keep on beating forever – you just want everything all nicely mixed together. You can do it by hand if you want although I used my electric mixer.
- Fold in the dry ingredients, followed by the chocolate chips.
- Chill the mixture in the fridge for any time between 30 minutes and 24 hours. I don’t have that much patience so my chilling time is normally closer to 30 minutes.
- Preheat the oven to 180C/350F and prepare a couple of baking sheets with either greaseproof paper or a silicone mat.
- Using an ice cream scoop or a cookie scoop, place spoonfuls of the dough on the baking sheet and, if desired, scatter a little sea salt on top.
- Bake for 8 – 10 minutes until the edges of the cookies just start to turn golden brown and are firm to the touch.
- Allow to cool on the baking tray for 10 minutes before transferring to a wire rack.
Disclosure: I was offered a press pass for the Cake & Bake Show which I was very grateful for, not least because it meant that I could skip the very lengthy queue to get into the venue.