Each time we are fortunate enough to visit London we have a mandatory stop at Hummingbird Bakery to devour an embarrassing amount of their famous bakery items. Since London is a ways away, Justin gifted me this book so I can attempt to replicate a few of our favorites at home starting with these soft and chewy chocolate chip cookies.
1 stick plus 6 tablespoons unsalted butter at room temperature
1 3/4 cups light brown sugar, packed
1/2 teaspoon vanilla extract
3 cups all-purpose flour1/2 teaspoon salt
2 1/2 teaspoons baking soda
8 ounces chocolate chips
Preheat the oven to 325 degrees. In a freestanding electric mixer with a paddle attachment or a handheld electric whisk, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Turn the mixer to slow and beat in the vanilla. Add the flour, salt, and baking soda. Mix well until a smooth dough is formed. Stir in the in the chocolate chips until evenly dispersed. Drop cookie dough on each prepared baking sheet and bake 10 minutes or until golden brown around the edges. Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.