totally chocolate chip cookies

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  • 8/13/2019 Totally Chocolate Chip Cookies

    1/1

    Totally Chocolate Chip Cookies

    From Nigella LawsonsNigella Express.

    125g/4oz dark chocolate

    150g/5oz plain flour

    30g/1oz cocoa, sifted

    1 tsp bicarbonate of soda tsp salt

    125g/4oz unsalted butter, softened

    75g/2oz light brown sugar

    50g/2oz caster sugar

    1 tsp vanilla extract

    1 free-range egg, cold from the fridge

    350g/12oz dark chocolate chips

    1. Preheat the oven to 170C/325F/Gas 3.

    2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of

    barely simmering water. Heat, stirring occasionally, until melted.

    3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.

    4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted

    chocolate and stir well.

    5. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the

    chocolate chips.

    6. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best

    tools for the job - and place onto a lined baking sheet about 6cm/2in apart. Do not flatten them.

    7. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-

    clean and not wet with batter. If you pierce a chocolate chip, try again.

    8. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack

    to harden as they cool.