A picture of Nigella's Totally Chocolate Chocolate Chip Cookies.

Nigella's Totally Chocolate Chocolate Chip Cookies

ZoeWard1993
ZoeWard1993 @cook_3020288
Narellan, New South Wales, Australia

Nigella's Totally Chocolate Chocolate Chip Cookies

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ZoeWard1993
ZoeWard1993 @cook_3020288
Narellan, New South Wales, Australia
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Ingredients

12 servings
  1. 125 gramsDark Chocolate (minimum 70% cocoa solids)
  2. 150 gramsPlain Flour
  3. 30 gramsCocoa Powder (sieved)
  4. 1 tspBicarbonate of Soda
  5. 1/2 tspSalt
  6. 125 gramsSoft Butter
  7. 75 gramsLight Brown Sugar
  8. 50 gramsWhite Sugar
  9. 1 tspVanilla Extract
  10. 1 largeEgg (cold from the fridge)
  11. 350 gramsDark Choc Chips

Cooking Instructions

  1. 1

    Preheat the oven to 170°C/325°F. Melt the 125g of dark chocolate in the microwave or in a heatproof dish over a pan of simmering water.

  2. 2

    Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

  3. 3

    Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

  4. 4

    Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate chips.

  5. 5

    Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.

  6. 6

    Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean. If you pierce a chocolate chip, try again.

  7. 7

    Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. Cookies will last up to 5 days in an air-tight container.
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ZoeWard1993
ZoeWard1993 @cook_3020288
on
Narellan, New South Wales, Australia

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