These cookies absolutely live up to their name, they are so chocolatey and delicious that even someone like me who is not a great lover of chocolate can’t resist them. I like to bake half of them and then freeze the rest for another time and bake them unthawed when a much needed chocolate fix is required. They are so quick and easy to make that even if you don’t have a batch in the freezer you will have these cookies knocked up in no time and that chocolate craving you have will be gone as quick as it came.
MAKES: 12 Cookies
- 125g dark chocolate, minimum 70% cocoa solids
- 150g plain flour (all-purpose flour)
- 30g cocoa, sieved
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 125g soft butter
- 75g light brown sugar
- 50g white sugar
- 1 tsp vanilla extract
- 1 egg, cold from the fridge
- 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips
- Preheat the oven 170c/150 fan. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water, make sure the dish does not touch the water.
- Put the flour, cocoa, bicarbonate of soda and salt into a bowl and mix.
- Cream the butter and sugars in another bowl (you can use a freestanding mixer if you want). 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 pieces.
- Scoop out 12 equal-sized mounds (an ice cream scoop and palette knife are the best tools) and place on a lined baking sheet about 6cm apart. Do not flatten them.
- Bake for 18mins. testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter.
- Leave to cool slightly on the baking sheet for 5 mins, then transfer them to a cooling rack to harden as they cool.
Recipe taken from: Nigella Express by Nigella Lawson