Choc Fudge Chip Cookies

The London weather has been so grey this weekend so I made these soft chewy and cosy cookies -  perfect with a cup of tea to keep me going while I pack for our belated honeymoon. As I was taking this photo I realised that my favourite Penguin mug is from the 'Travel and Adventure' book category - v appropriate!

Something I like about this recipe is that there's no need to chill the dough so you can just mix the ingredients and bake straight away. Also, I only make a small batch of 6 (since I'll be wearing a bikini soon!) and froze the rest of the mixture in 3 batches to cheer up the next grey weekend that comes along.

INGREDIENTS

225g unsalted butter (at room temperature)

350g soft light brown sugar
2 eggs

1/2 tsp vanilla extract

400g plain flour

1/2 tsp salt

2 1/2 tsp bicarb of soda

100g dark chocolate chunks

100g fudge chunks 

METHOD

1. Cream the butter and sugar until light and fluffy (I used a hand held whisk)

2. Add the eggs one at a time and then the vanilla

3. Add the flour, salt and bicarb and mix until you have a soft dough

4. Stir in the chocolate and fudge

5. Bake about a dessert spoon size blob per cookie at 170C for 10mins. I spread 6 out on one baking tray (they need lots of room to spread)
6. Let the cookies cool for a while on their tray before transferring to a wire rack as they'll still be a bit soft when they come out of the oven

Makes 24

Adapted from the Hummingbird Bakery Cookbook.