Credit - Nigella Lawson
Quantity - around 20 pieces
Time - 40 minutes
Ingredients -
- 125 gms. dark chocolate (minimum 70% cocoa solids)
- 150 gms. plain flour (I use wheat flour)
- 30 gms. cocoa powder sieved
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 gms. butter soft
- 75 gms. light brown sugar
- 50 gms. white sugar
- 1 teaspoon vanilla extract
- 1 medium eggs cold from the fridge
- 350 gms. dark chocolate chips (or semi sweet chocolate morsels)
Method -
- Preheat the oven to 170°C. Melt the 125 g dark chocolate 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, and then mix in the dry ingredients. 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. (I made around 20 smaller cookies)
- 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.
Serve - Serve with tea or coffee.
p.s: Its really simple and a huge hit!! :-)
p.s: Its really simple and a huge hit!! :-)
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