I felt the need for chocolate cookies so I hunted around for a good recipe. I'm usually not a big fan of Nigella but lately, I've found wonderful recipes in her books. As usual, I've adapted it slightly to suit my taste. So far, I've received nothing but rave reviews from friends and family. Right now I'm munching on a chocolate cookie while typing this......
Ingredients
125g dark chocolate, minimum 70% cocoa solids (my favorite is Lindt)
150g flour
30g cocoa, sieved
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
1. Preheat the oven to 170 C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in the heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt in a bowl.
3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
5. Scoop out 12 equal sized mounds - an ice cream scoop and a palette knife are the best tools for the job. If you don't have an ice cream scoop, shape the dough into balls. Place over lined baking sheet about 6 cm apart. Do NOT flatten them.
6. Cook for 18 mins, testing with a cake tester (or toothpick or skewer) to make sure it comes out semi-clean and not wet with batter.
7. Leave to cool on baking sheet for 4-5 minutes.
Ingredients
125g dark chocolate, minimum 70% cocoa solids (my favorite is Lindt)
150g flour
30g cocoa, sieved
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
1. Preheat the oven to 170 C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in the heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt in a bowl.
3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
5. Scoop out 12 equal sized mounds - an ice cream scoop and a palette knife are the best tools for the job. If you don't have an ice cream scoop, shape the dough into balls. Place over lined baking sheet about 6 cm apart. Do NOT flatten them.
6. Cook for 18 mins, testing with a cake tester (or toothpick or skewer) to make sure it comes out semi-clean and not wet with batter.
7. Leave to cool on baking sheet for 4-5 minutes.
Looks Yummy.......*(sigh)* too far away to enjoy your goodies !!! Will definetly try out this one and use good quality chocolate :D
ReplyDeleteMi, I would've enjoyed baking for you and Di but then you'll complain about putting on weight :P
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