Sweet tooth satisfaction at home: Matchmakers chocolate chip cookies

The most relaxing activity after a whirlwind week in the city for me is baking, especially in the winter. You can keep yourself warm by the oven and fill the kitchen with the sweet smell of a treat baking away. After the delicious cookies Rebecca (from Florence Finds) brought to the Dream. Find. Do. masterclass, I had to get my Hummingbird Bakery book out and see what I could whip up.

I fancied a bit of experimentation and, inspired by this mint chocolate chip cookie recipe, I decided to replace your average chocolate chips with Matchmakers (a regular feature in our Christmas chocolate hoard).

So here’s what you need to make a batch of 24:

  • 225g unsalted butter (at room temperature)
  • 350g soft brown sugar
  • 400g plain flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons bicarbonate of soda
  • 1 box of mint Matchmakers (or 225g of dark chocolate)
Here’s how you make them:

Preheat your oven to 170 C (325 F) Gas 3.

Put your butter and sugar in a large mixing bowl and blend together until light and fluffy (or at least well mixed) with an electric whisk or spoon. Add the eggs one at a time, mixing well and scrapping any unmixed ingredients from the side of the bowl. Add the vanilla extract and using an electric whisk mix until the ingredients are combined.

Add the flour, salt and bicarbonate of soda and mix until a smooth dough is formed. Mine was quite sticky, not the kind of dough that you could roll out.

Now get your Matchmaker chocolates.

Break the Matchmakers in half, put in a small blender and blitz for a few seconds.

You should get small chips that look a bit like this.

Stir your chips into the dough until they’re evenly dispersed (I used my hands for this bit).

Arrange six equal amounts of cookie dough on four baking trays lined with greaseproof paper. Make sure your cookies are spaced apart to allow for spreading while baking.

(By the way your dough will not look green unless you are experimenting with green food dye and the mint chocolate chip look like I was – not recommended!)

Bake in the oven for about 10 minutes, or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before turning out onto a wire cooking rack to cool completely.

They looked quite raised in the oven but as soon as you take them out they’ll shrink to look like this. The cookies should be soft and chewy.

Put the kettle on, make a cuppa and grab a stack of cookies to enjoy!

What’s your most relaxing activity? 

2 Comments

  1. Essjay
    February 11, 2015 / 7:31 pm

    Would love to try this recipe but one thing seems to be omitted and that’s the quantity of flour needed? Unless I’m going blind and have missed it but having read it 3 times now I definitely can’t see it

    • ThisCityLifeLondon
      February 11, 2015 / 8:28 pm

      Hi Essjay, so sorry! Can’t believe I didn’t spot that! I’ve added the amount now. 400g plain flour.