Vanilla-Filled Chocolate Cookies - "LIfe is Sweet" The Hummingbird Bakery
The Hummingbird Bakery, famous for its Red Velvet, has been bringing us the finest authentic American cakes and desserts to London since 2004. There are six The Hummingbird bakeries across London that serve traditional American cupcakes, layer cakes, brownies, pies, tray bakes, cheesecakes, whoopie pies and many more delicious and unique desserts.
Their 4th book, "Life is Sweet", is a lovely clear and illustrated baking book, with over 100 recipes. There are sections for, cakes, cupcakes, layer cakes, pies, cookies, tray bakes, pancakes, ice cream, puddings, and bread & savouries. The book offers a great mix of desserts and savoury bakes, with unique and exciting recipes.
We were invited to pick and make a recipe from this fantastic book and, knowing the kids would love them, I chose the yummy-looking Vanilla-Filled Chocolate Cookies. And, these are nice and easy to make and only take half an hour.
The below ingredients make 12.
INGREDIENTS
For the cookies
170g plain flour
90g cocoa powder
1 tsp bicarbonate of soda
1/4 tsp baking powder
1/4 tsp salt
140g unsalted butter softened
320g caster sugar plus 3 tbsp extra
1 large egg
For the vanilla filling
225g unsalted butter softened
435g icing sugar
1 tbsp vanilla extract
METHOD
Pre-heat the oven to 190C (375F). Line 3 baking trays with baking parchment.
Sift the flour, cocoa, bicarbonate of soda, baking powder and salt into a bowl
Using a mixer with a paddle/food processor, cream the butter and sugar together for 5 minutes until it's light and fluffy. Add the egg and beat on medium speed until mixed. Lower the speed and add the dry ingredients gradually until the dough is well combined.
Using a small 15ml scoop or teaspoon, drop round dough balls onto the baking sheets, about 5cm apart. Use the bottom of a glass to squish to about 3-4mm thick.
Bake for approx 10 minutes until the cookies are firm.
To make the filling, beat using a mixer, the butter until it's light and fluffy. Carefully add the icing sugar, and once it's mixed, beat for 3 minutes until light and fluffy. Add the vanilla and continue to beat for an extra 2 minutes.
Add the vanilla filling into a piping bag and pipe approx. 1 tble of the filling onto each cookie. Place another cookie on top and they are done.
