Totally Wicked Chocolate Chip Cookies

This is adapted from Nigella Lawson’s ‘Nigella Express’ an absolutely excellent book that positively makes your mouth water as you read!

Makes 12 large cookies

125g or 5oz dark chocolate 70% cocoa solids
150g or 6oz flour
30g or 1oz cocoa
1 teaspoon bicarbonate of soda
125g or 5oz butter
75g or 3oz light brown sugar
50g or 2oz white sugar
1 teaspoon vanilla extract
1 egg cold from the fridge
100g chocolate chips

Preheat oven to 160 fan forced and line 2 baking sheets with baking paper.

Place the chocolate in a heat-proof bowl and place over a saucepan of simmering water, making sure that the bowl does not touch the water.

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

Cream the butter and sugars into another bowl and then add the melted chocolate and mix – Nigella uses her food mixer here!

Beat in the vanilla extract and the cold egg, and then add the dried ingredients and chocolate chips.

Place 12 equal sized mounds of cookie dough onto the baking sheets – about 6cm apart. Do no flatten them!

Cook for 18 mins – test with a skewer and it should come out semi-clean not wet – if it does give them a couple more minutes.

Leave to cool slightly on the baking sheets for 4-5 mins and then transfer to a cooling rack. Yum!

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