(pix from Nigella Lawson)
This recipe comes from an author whom I really like in my early days of baking. These days, I rather look at her less cos I was afraid I will soon end up with her generous size one day!
Well, I think it is difficult for anyone to resist piling on weight if you have a fantastic cookie recipe like this one here. It is so rich that you may think you are eating chocolate! Of course this is what you get when you have almost half a kilo of chocolate in a 150g-flour cookie dough!
These cookie are pretty awesome if you are chocoholic... it is so intense, you can't stop at one. Just good for me, but some of my colleague think it is chocolate overload for them.
Nigella’s Totally Chocolate Chocolate Chips
125g dark chocolate, minimum 70% cocoa solids
150g plain flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
½ teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge - I omit this
350g semi-sweet chocolate chips
- Preheat the oven to 170’C. Melt the 125g 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. Add the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg (if you are using), and then mix in the dry ingrdients. 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.
I did not reduce the amount of sugar in this recipe cos the chocolate I used is unsweetened & is very very bitter.