Today I made some absolutely divine, Double Chocolate Chip Cookies from the Nigella Lawson recipe.
The recipe actually makes a quantity of 12 Cookies, but you can freeze some and then cook them later on, which will save you Preparation time. So a very quick and easy snack.
These were a HUGE hit in our house, there taste absolutely gorgeous!… and they are sooooo easy to make
- 125 grams dark chocolate (minimum 70% cocoa solids)
- 150 grams plain flour
- 30 grams cocoa powder (sieved)
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams soft unsalted butter
- 75 grams soft light brown sugar
- 50 grams white sugar
- 1 teaspoon vanilla extract
- 1 large egg (cold from the fridge)
- 350 grams dark chocolate chips (I used White)
- Preheat the oven to 170°C/gas mark 3/325ºF. Melt the 125g / 4oz dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
- Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
- Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
- 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.
- Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
- Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.