I used to have a great recipe for double choc chip cookies, and for the life of me can't find it...with my birthday coming up and lots of visitors due over the next week, I thought an afternoon of baking was in order...so here we have the first recipe care of Nigella Lawson - The Domestic Goddess and a new favourite of mine. I love the tip of using the icecream scoop - don't they just look like icecream - and then they are all perfect when they come out.....I was good and didn't have one of these - so will taste tomorrow --- oops that's today, but the house smells good going to bed. And yes we got exactly 12 per batch...we did however on doubling the recipe - omit 1/3 of the chocolate chips.
125g dark chocolate, minimum 70% cocoa solids
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips
- Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or 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.
- 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.