My Current Favourite Chewy Chocolate Chip Cookies

There are few things as satisfiying as homemade cookies- particularly the good ones: Saucer sized, thick and chewy and crammed with as many chocolate chips as possible. And over the years I have tried a ton of different cookie recipes- and for a basic chocolate chip cookie, these are my current favourite! They have a delightful craggy appearance and are delicious either fresh from the oven, or a few days later and retain their texture and chew even after a few days- if they last that long.

This recipe was originally from America’s Test Kitchen – to be precise “The Complete America’s Test Kitchen TV Show Cookbook (15th Anniversary Addition)” an excellent (gigantic) cookbook- even if my version is now several years out of date! However I have made a couple of changes, and give the weights in grams rather than the original cups and ounces.

Chewy Chocolate Chip Cookies (Makes 18 Cookies)

  • 300g Plain Flour
  • ½ tsp Bicarbonate of Soda
  • ½ tsp Salt
  • 170g Butter, Melted and Cooled
  • 200g Light Brown Sugar
  • 100g Granulated Sugar
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1 tsp Coffee Extract (Optional but super good- if you don’t have it replace with more Vanilla)
  • 250g Chocolate Chips (I use a mix of white, dark and milk chunks)

To begin with preheat your oven to 170 C (I have a fan oven and therefore dropped it to 160 C) and line two large baking trays with baking paper.

Sift the flour, bicarbonate of soda and salt into a medium bowl and set aside.

Using a stand mixer beat together the butter and sugars at a medium speed until smooth. Add the whole egg, egg yolk and the extracts and mix until fully combined, scraping down the bowl and beater as necessary. Add the dry ingredients and mix on low speed until combined. Finally stir in the chocolate chips (I usually do this by hand.)

At this point I chill the dough for around an hour, although if you are in a rush you can skip this step. I find it helps the cookies to keep their shape in the oven, and not spread too thin so recommend when you have the time!

Divide the dough into 18 pieces and roll them into balls. One at a time, pull the dough balls in half, and stick the two smooth sides together- so that the 2 ripped uneven sides form the top of the cookie- be careful not to smooth out that fantastic craggy surface (You can see why you want it in the picture below!)

Place the cookies on the prepared trays, ensuring to space them around 2 ½ inches apart. Bake the cookies until they are a light golden brown, and the edges are starting to harden- whilst still retaining that soft, puffy texture. This will take between 15-18 minutes. Cool the cookies on the baking trays (if you can’t resist them, feel free to pinch one once they are firm enough to move!).

Finally enjoy!


Espresso Chocolate Cinnamon Rolls

Espresso Cinnamon Rolls

After buying yeast in order to make pizza, I realised that this meant I could once again tackle one of my favourite breakfast items- Cinnamon Rolls. However if I was actually going to make them for breakfast I required a quick recipe, one without the usual long resting periods for the dough to rise. If I am going to wake up and make Cinnamon Rolls I want them done within an hour and a half or less!

For this I turned to joythebaker, and a recipe that I had been eyeing up since January! The recipe is for Quick and Dirty Chocolate Espresso Cinnamon Rolls. I figured that if there was anything that could make cinnamon rolls better, it would be chocolate and coffee! Joythebaker is one of my favourite blogs to check for american baking recipes.

According to the recipe it takes under an hour, and I would say that with practise I could make it that quick. Currently it probably takes me about an hour and a half, including time for measuring etc.

The recipe makes six cinnamon rolls, and they are still fairly delicious the next day (if there are any left.) I used a brownie tin to bake them in which was the absolute perfect size.

My boyfriend found the dark chocolate chips too intense for his liking, so the next time that I make these I will try using milk chocolate instead. I found that I had too much glaze as I don’t like too much glaze on my cinnamon rolls, therefore next time I make them I will halve it or make ¾ of the amount.

Cinnamon Rolls

Ingredients- Dough

  • ½ Cup Whole Milk
  • 2 tbsp. Butter
  • 2 tbsp. Granulated sugar
  • 1 ½ tsp dry yeast
  • 1 ½ to 2 cups plain flour
  • ¼ tsp salt
  • 1 large egg yolk

Ingredients- Filling

  • 6 tbsp butter melted
  • ½ cup granulated sugar
  • ¾ tsp ground cinnamon
  • ¾ tsp instant espresso powder
  • ¾ tsp cocoa powder
  • pinch of salt
  • 1/3 cup dark chocolate chips

Ingredients- Glaze

  • ¾ cup icing sugar
  • ½ tsp instant espresso powder
  • 3 tbsp double cream (or enough for pourable glaze)

In a saucepan combine milk, butter and sugar. Stir until the sugar dissolves and the butter has melted. Remove from heat and leave to cool until just warm.

Place milk mixture in a mixing bowl and sprinkle over the yeast. Stir. Leave for 5 mins to allow yeast to activate.

Add 1 ½ cups flour, salt and the egg yolk to the milk mixture then stir with a wooden spoon until mixed together. Add more flour, a tbsp at a time if the dough feels too wet. Bring the dough into a ball and knead with hands briefly.

Cover bowl with clingfilm and leave for 10 minutes, preferably in a warmish place.

Roll out dough on a floured work surface into a roughly 9 x 12 inch rectangle.

Spread with ¾ of the melted butter (roughly) Stir together the filling ingredients, minus the chocolate chips and butter. Sprinkle it over the melted butter on the rectangle of dough. Sprinle with chocolate chips. Roll starting at the longer edge into a tight coil.

Slice into 6 pieces using a sharp knife or dough cutter.

Use the remaining butter to grease the bottom and sides of the baking pan. Place rolls in leaving a little room between them. Cover with clingfilm and leave to rise in a warmish place for 30 mins.

Preheat the over to 180°C. Remove clingfilm and bake for 18-20 mins (or until golden brown.)

Remove from oven and allow to slightly cool. Whisk together glaze ingredients and drizzle over the warm rolls.

Finally enjoy!

Espresso Cinnamon Rolls

Coffee and Pecan Butterfly cakes


As it is the final of GBBO at 8pm tonight, I felt in need of cake to consume whilst watching it!

What with all the rain outside, I hardly wanted to venture out to the shops to purchase cake so decided to make my own- and in general homemade cake is better than shop bought. So coffee and pecan butterfly cakes were the solution!

I used a recipe from Mary Berry Cooks the Perfect, with substitutions based on what I had at home, or due to personal taste- for instance not being particularly fond of walnuts, and having pecans in the cupboard! I would highly recommend this cookbook as it has a bit of everything, and is really well done with step by step instructions- one of my personal favourite recipes is the chocolate and Irish cream roulade which is amazing!


  • 2tsp instant espresso powder
  • 115g butter at room temperature
  • 115g caster sugar (I used vanilla caster sugar)
  • 115g SR Flour
  • 1tsp Baking Powder
  • 2 Large Eggs
  • 45g Pecan Halves finely chopped (I used a mini chopper and it was so much easier)

For Icing

  • 2 tsp instant espresso powder
  • 350g icing sugar (I only had 300g so used slightly less of the other ingredients and it worked, but it
  • would have been fluffier with the full amount of sugar)
  • 175g butter at room temperature
  • Pecan halves for decoration if desired.

Equipment wise you will need a piping bag, a star nozzle, paper cupcake cases and a shallow 12 hole bun tin. Don’t make the same mistake that I did and use a too steep sided bun tin as it will spill over the side and required extra baking time.


Preheat the oven to 180°C or 160°C for a fan oven. Place the cupcake cases in the bun tin. Mix the 2tsp of espresso powder with 2tsp boiling water. Let cool.

Place the 115g butter, caster sugar, flour and baking powder in a mixing bowl add the eggs and the coffee mixture. Beat it all together (I used a stand mixer) until smooth and then mix in the walnuts. Divide evenly between the cupcake cases. Bake for 15-20 mins or until well risen and firm on top. Remove from the tin and cool on a wire rack.

Make the icing. Stir the 2tsp of espresso powder with 2tsp boiling water and let cool.  Sieve the sugar into a mixing bowl, add the butter and the coffee mixture and then mix together (I used a stand mixer) until smooth and fluffy.

Cut a circle out of the top of the cakes, forming a slight cone shape to allow a hollow to pipe the icing. Cut each of these circles in half.

Spoon the icing into the piping bag with the star nozzle fitted.  Pipe the icing into the centre of each cake. Finally place the semi circles on top of each cake like butterfly wings. If desired sit a pecan half between the wings.

Finally enjoy!

Cakes close up

Who is your favourite to win GBBO?