Makes 12-14 cookies
125 g dark chocolate (minimum 70% cocoa solids)
150 g flour
30 g cocoa, sieved
1 teaspoon baking soda
½ teaspoon salt
125 g soft butter
75 g light brown sugar
50 g golden caster sugar or regular white sugar
1 teaspoon vanilla extract
1 egg, cold
350 g dark chocolate chips
1. Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper.
2. Melt the 125 g chocolate in a heatproof dish over a pan of simmering water.
3. In a medium bowl combine the flour, cocoa, salt and baking soda. Set aside.
4. Using an electric mixer, cream the butter and sugars. Add the melted chocolate and mix again until completely combined.
5. Add vanilla extract and cold egg. Beat until well combined.
6. Add the dry ingredients, mix on the lowest speed until well combined.
7. Stir in chocolate chips.
8. Using an ice-cream scoop, scoop 12-14 mounds of the dough onto prepared baking sheet, spacing the cookies about 2.5 inches (6 cm) apart. Do not flatten them.
9. Bake for about 18 minutes. Leave on the baking sheet for 4-5 minutes, then transfer to a wire rack to let them cool and harden.
Source of the recipe: Nigella Express, Nigella Lawson, adapted
30 g cocoa, sieved
1 teaspoon baking soda
½ teaspoon salt
125 g soft butter
75 g light brown sugar
50 g golden caster sugar or regular white sugar
1 teaspoon vanilla extract
1 egg, cold
350 g dark chocolate chips
1. Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper.
2. Melt the 125 g chocolate in a heatproof dish over a pan of simmering water.
3. In a medium bowl combine the flour, cocoa, salt and baking soda. Set aside.
4. Using an electric mixer, cream the butter and sugars. Add the melted chocolate and mix again until completely combined.
5. Add vanilla extract and cold egg. Beat until well combined.
6. Add the dry ingredients, mix on the lowest speed until well combined.
7. Stir in chocolate chips.
8. Using an ice-cream scoop, scoop 12-14 mounds of the dough onto prepared baking sheet, spacing the cookies about 2.5 inches (6 cm) apart. Do not flatten them.
9. Bake for about 18 minutes. Leave on the baking sheet for 4-5 minutes, then transfer to a wire rack to let them cool and harden.
Source of the recipe: Nigella Express, Nigella Lawson, adapted
Original entry: http://forthebodyandsoul.blogspot.com/2009/01/totally-chocolate-chocolate-chip.html
