Baking, Desserts, Uncategorized

The Cookie of all Cookies

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One of my life motto’s is: If I want a cookie, a cookie I shall have.

But not just ANY morsel of chocolatey goodness will do. No, sir. If you’re going to indulge, INDULGE with the best: Nigella Lawson! Specifically her Totally Chocolate Chocolate Chip Cookies!

These are THE best chocolate chip cookies in the whole entire land. 

The recipe claims that this makes 12 monster cookies, but I always get at least 18 monster cookies. I use three lined baking sheets. And I eat one of these with a big glass of red wine and no guilt. Cheers!

This recipe comes from the “Nigella Express” Cookbook. I have all of Nigella’s cookbooks, and I love them dearly. I did add a tip or two in parenthesis in the recipe listed below. Enjoy!

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Totally Chocolate Chocolate Chip Cookies
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Totally Chocolate Chocolate Chip Cookies

Recipe by Nigella Lawson from Nigella ExpressCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12-18

servings
Prep time

20

minutes
Cooking time

18

minutes

Ingredients

  • 4 oz semisweet chocolate (bittersweet works too)

  • 1 cup flour

  • 1/4 cup unsweetened cocoa, sifted

  • 1 tsp. baking soda

  • 1/2 tsp. salt

  • 1/2 cup (1 stick) unsalted butter

  • 1/2 cup light brown sugar

  • 1/4 cup granulated sugar

  • 1 tsp. pure vanilla extract

  • 1 egg, cold from the fridge

  • 2 cups semisweet chocolate morsels or dark chocolate chips

Directions

  • Preheat the oven to 325 degrees Fahrenheit. Melt the 4 ounces of chocolate. (The Jersey Girl melts the chocolate by placing the pieces in a microwave safe bowl, and microwaving for 30 seconds at time, stirring until melted.)
  • Measure the flour, cocoa, baking soda and salt into a bowl. (The Jersey Girl mixes lightly with a whisk.)
  • Cream the butter and two sugars in another bowl with a mixer. Add the melted chocolate and mix together.
  • Beat in the vanilla extract and a cold egg, and then mix in the dry ingredients. Finally, stir in the chocolate chips.
  • Scoop out 1/4 cup 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 2 1/2 inches apart. Do not flatten them. (The Jersey Girl tends to get 18-20 cookies when making this recipe. She divides the cookies between 3 baking sheets so that the cookies have enough space to bake.
  • Bake for 15-18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with the cake batter. If you pierce a chocolate chip, try again.
  • Leave to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack.

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