It’s finally autumn here in the UK and I genuinely couldn’t be more excited. Autumn (if you hadn’t guessed already) is my favourite time of year as the weather turns colder, the nights begin to draw darker, clothing gets warmer and food gets heartier. It’s the time of year I throughly enjoy most!
Autumn food is probably what inspires me most when it comes to baking. I get this feeling inside where all I want to do is bake delicious, cosy food for everyone around me to enjoy and tuck into after a day in the cold. Its a time when you can finally bring out all the spices that were locked away during spring/summer and chuck them into every cake, cookie or tasty treat you decide to make – as let’s be honest, who doesn’t enjoy the taste of ginger or cinnamon?
So to kick start my Autumn baking, I decided to bake some yummy Chocolate Chip Cookies! Yes, I know they don’t have any spices in BUT damn these cookies are enjoyable during these colder evenings ahead (especially if their warm and toasty out the oven!). So, if your wanting to bake these yourself, let’s get going;
How Many Does This Mixture Approximately Make:
14-16 cookies per mixture.
Ingredients To Make Cookies:
- 150g / 5oz Of Soft Unsalted Butter
- 125g / 4.5oz Of Light Brown Sugar
- 100g / 3.5oz Of Caster Sugar
- 2 Teaspoons Of Pure Vanilla Extract
- 1 Egg (fridge-cold)
- 1 Egg Yolk (fridge-cold)
- 300g / 10.5oz Of Flour
- 1/2 Teaspoon Of Bicarbonate Of Soda
- 1 Packet Of Milk Chocolate Chips
- 1 Packet Of White Chocolate Chips
Steps On How To Make These Gooey Cookies:
- Firstly, gather together all your ingredients and equipment. line a baking tray with baking parchment and preheat your oven to 170oC Degrees / 150oC Fan / 325oF.
- Secondly, melt the 150g of unsalted butter then allow it cool a little before using.
- Next, put both the light brown sugar and caster sugar into a bowl. Once the butter has cooled enough for your liking, pour that over the sugars and beat together.
- Beat the pure vanilla extract, the cold egg and cold egg yolk until your mixture is light in colour and a creamy texture.
- Then, slowly mix in the flour and bicarbonate of soda until it’s completely blended.
- Once the mixture is complete, you can fold in the chocolate chips of your choice (I choose milk and white choc chips but it’s completely up to you which ones you choose).
- Now, scoop the cookie dough mixture onto the baking tray. I personally love doing this with a ice cream scoop as it makes the cookies all equal in size, but most importantly, easier to scoop the mixture out and onto the tray.
- Bake for around 15-17 minutes in your preheated oven or until the edges of your cookies are slightly golden brown / toasted.
- Once your cookies have been baked through, I’d cool them on the baking sheet for around 5 minutes before transferring them onto a wire rack for further cooling.
- Finally, now they’ve cooled, these gooey cookies are all yours to indulge in! Enjoy.
Ladies and Gents that’s your Choc Chip Cookies prepared, baked, cooled and ready for you to dive into!
A quick tip, you don’t have to eat these cookies cold (eating cold, does give them a bit more of a crunch). These are just as incredible when their warm! Like I mentioned above, if it’s a cold evening and your wanting something tasty to eat then try these cookies warm. Their just as good, if not better.
I really hope you got some autumnal baking inspiration from today’s blogpost. I’d love to know if you made these cookies yourself, and if you did, did you like them? plus, if you have any photos of the cookies you made, I’d love to see them.
Have you been doing any autumnal baking yet? or have you got any recipes you’d like to see me bake and share on my blog with you? Let me know in the comments below or on my social media pages which are linked on my home page.
Sending you tons of love & hugs as always!