Totally Chocolate Chip Cookies with Nigella Lawson

INGREDIENTS

125g dark chocolate, minimum 70% cocoa solids
150g flour
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
Serving Size : Makes 12

Steps:


1. 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.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. 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.
6. 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.
7. Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.

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Deluxe Double-Chocolate Cookies - SCHARFFEN BERGER

INGREDIENTS
8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
1 cup plus 1 tablespoon all-purpose flour
½ cup plus 2 tablespoons SCHARFFEN BERGER Natural Cocoa Powder
2 teaspoons baking powder
½ cup unsalted butter at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1/3 cup whole milk
PREPARATION:
1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
3. Stir together the flour, cocoa powder, and baking powder. Set aside.
4. Beat the butter until creamy.
5. Slowly add the sugar and mix until the mixture is completely smooth and soft.
6. Add the eggs, one at a time, mixing well after each addition.
7. Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated.
8. Add the milk and beat until combined.
9. Finally, add the flour mixture and beat on low speed until incorporated.
10. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.

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