CHOCOLATE CHIP COOKIES
(from maria cabanell’s recipe box)
Source: Nigella Lawson
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
- 125 grams dark chocolate minimum 70% cocoa solids
- 150 grams Plain flour
- 30 grams cocoa powder sieved
- 1 teaspoon(s) bicarbonate of soda
- 1/2 teaspoon(s) salt for pasta water, to taste
- 125 grams butter soft
- 75 grams light brown sugar
- 50 grams white sugar
- 1 teaspoon(s) vanilla extract
- 1 medium eggs cold from the fridge
- 350 grams Dark chocolate chips (or semi sweet chocolate morsels)
Directions
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Method
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eheat the oven to 170°C/gas mark 3. 2. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
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Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
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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.
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Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
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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.
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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.
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Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.