I have noticed that so many of you are getting ready for the cooler months of autumn. What a fabulous season it is! For me it’s grabbing a soft blanket, getting snuggly on the sofa with a cuppa & a biscuit or two and watching the change of the season from the warmth of my own home. There is something so comforting and ‘hygge’ about coming in from the cold & bunkering down at home as the weather turns.
Nothing is more homelier or hygge inspired than good old fashioned homemade baking. Since Wildfox Home is all about the feeling of home, I figured that this month’s blog was a great time to share with you one of my favourite recipes - Helen’s Chocolate Chip Cookies! I have used this recipe for years and it NEVER fails to disappoint. For those of you on a strict weight loss diet, I would advise you look away now. As for the rest of you who don’t mind indulging in a little comfort eating this autumn, please read on….
* Photo features our "Home is where your story begins" 100% cotton tea towel
Now I’m a bit of a lazy baker so I use my free standing mixer for the majority of this recipe. If you prefer to use the a traditional spoon and bowl method, please be my guest. However, the mixture does form into a stiff dough eventually so don’t say you weren’t warned! (Unless you have arms like Popeye, then please carry on as you were).
225g unsalted softened butter
225g caster sugar
170g condensed milk
350g self-raising flour
100g chocolate chunks (dark, milk or white – whatever your preference)
Throw the butter and sugar into the mixer bowl and get your machine creaming the two together for a couple of minutes.
Add the condensed milk and stir in well.
Sift the flour and add to the mix, working it in well. It should form a stiff dough. (Now you know why I mentioned the free standing mixer)
Finally add the chocolate chunks and stir into the dough. I find it easier to use a dough hook and set the machine to a low setting to work these chunks in.
Set out 2 square pieces of cling film or foil. Divide the cookie dough in half and place each half onto a square of cling film / foil.
Now the fun bit (the kids will like this). Using the cling film, so the dough doesn’t stick to your hands, roll and form the dough into a thick sausage shape. Wrap and seal the cookie dough sausage shape in the cling film and leave in the fridge for at least 2 hours to chill and harden.
Preheat your oven to 180 C and put a sheet of greaseproof paper onto a baking tray.
Remove the cookie dough from the fridge and peel off the cling film.
Cut off slices about 1.5 - 2cm thick and place onto the baking tray. You should get about 25 – 30 cookies in total.
Bake in batches for 12 – 15 minutes or until the outer edges are golden and the centre is still soft and pale. Don’t over bake them here. They will set, I promise.
Leave to cool on a wire rack.
Get yourself into some comfy lounge wear, make yourself a mug of warming brew, and enjoy your cookies!
See! Easy peasy lemon squeezy! Let me know how you get on with making your cookies or how you like to eat yours by leaving a comment below.