I understand why Halloween and the Mexican festival of the dead are held around this time of year. The road where I live, as I walked home in the fog today looked, well, ghostly. The mist was strange. Usually it disappears over the day but this morning was clear. It seemed to creep up on us over the day and shroud us. As I walked home, though there was no rain, I could hear the droplets falling from the trees.
I decided to go for a walk and wound up at a tree I used to climb a lot as a child. Someone had broken off the branch we used to sit on so I had to climb in search of a higher perch.
It’s really the weather for curling up in a big, snugly jumper with a cup of tea and something tasty. I did a ton of baking over the week and ‘chocolate chip and nutella cookies’ has to be one of my all time favourite recipes.
Chocolate chip and nutella cookies
- 250g plain flour
- 1/2 teaspoon bicarbonate of soda
- 170g unsalted butter, melted
- 200g dark brown soft sugar
- 100g caster sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 100g chocolate chips
- Jar of nutella/chocolate spread
Preheat the oven to 170 C / Gas mark 3. Cover a baking tray with parchment. Sift together the flour, bicarbonate of soda and set aside. In a separate bowl, cream together the melted butter, brown sugar and caster sugar. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Take small spheres of the dough, flatten and place a blob of nutella in the middle, then fold the dough around the nutella until it is completely covered. Flatten the dough slightly and place on the tray. You may want to only bake around 6 cookies on a tray at a time because they flatten and end up being very wide. Bake for about 15 minutes, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.