Chocolate Chip Cookies – The Pigeon Way


Where are all the choc chips?!

Last weekend, the girls came to visit. As they pulled off their coats, scarves, hats, mittens on strings and other snow day apparel, they were welcomed by the stench of freshly baked cookies.

They weren’t the best lookers (the cookies, not my lovely ladies) as I had gotten a bit overexcited and made them slightly too big for the baking trays, but they tasted pretty darn good. So good  in fact, that I’ve had a request for the recipe.


(Makes 16 oversized cookies)

125g of butter (soft)

185g of soft brown sugar

1 teaspoon of vanilla extract

1 lightly beaten egg

1 tablespoon of milk

215g of plain flour, mixed with 1 teaspoon of baking powder

250g of chocolate (pre-broken into squares or smaller if you wish)


1 – Preheat oven to 180°C (350°F/Gas mark 4). Line a large baking tray with baking paper.

2- Cream the butter and sugar together.

3- Stir in the vanilla extract, and then gradually add the egg, giving it a good beating.

4 – Stir in the milk, and then add the flour and baking powder, till it becomes a wet dough.

5 – Add the chocolate chips/chunks (I don’t skinny chip…I chunky dunk!)

6 – Drop tablespoons of the cookie mixture onto the baking sheet, trying to leave a good 4cm around each cookie as they will spread….as I found out!

7 – Bake for around 15 mins or until lightly golden.

8 – Leave to cool for a little while on a wire rack if you can, before you eat else you’ll burn your mouth on lava-like chocolate!

My cookies become speckled with chocolate on top and hold the gooey choccy goodness in the centre and bottom, as in the piccie above, because I tend to whack everything through my mixer, so don’t worry if you get larger pieces of chocolate breaking through the top of the cookies. (I’m sure you’ll survive somehow!)



One response to “Chocolate Chip Cookies – The Pigeon Way

  1. Pingback: Sunday Saviours #33 | Musings from the Pigeon's Nest

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