Totally Chocolate Chocolate Chip Cookies

Many good things came out of Purple Foodie’s (first ever!) baking classchocolate truffle brownies, lavender shortbread, mingling with others who are equally insane/passionate about baking and of course, some superb suggestions on what to bake next, what to read next, what to buy, where to buy et al. One of the best suggestions was to make Nigella Lawson’s (there was a lot of talk of Nigella!) totally chocolate chocolate chip cookies. Now I could go on and on and tell you about how awesome they are in terms of texture, taste etc but then that would ruin the effect of biting into them for the first time when you do actually go around to making them so I’m just going to jump straight to the how to:
P.S – these mark the first ever successful cookies I’ve made. The earlier ones turned out way too chewy for my liking. These – perfect! You gotta love Nigella. This goes straight to my chocolate hall of fame list, right up there with these brownies.
    Totally Chocolate Chocolate Chip Cookies
    Adapted from: Nigella Lawson
    Yields: about 19 even sized mounds, even though her recipe states 12
    125gms best quality dark chocolate
    125gms butter, softened
    1 egg, cold from the fridge
    150gms flour
    30gms cocoa powder, sifted
    1/2tsp baking soda
    1/4tsp salt (Now, I love how salt heightens the flavor of chocolate – and I’m told I am generous with salt – so if you find this salty enough up till here, skip salt)
    1 tsp vanilla extract
    350gms chocolate chips (you thought this was going to be non-indulgent? Hah!)
  1. Pre-heat the oven to 170oc and line a baking tray with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda and salt. Simultaneously, melt dark chocolate in the microwave with 10 second bursts. Whisk to combine and set aside.
  3. In a freestanding mixture with the whisk attached, cream the butter and sugars till they are combined. It took me about 2 minutes.
  4.  Add the cooled melted chocolate, egg and vanilla extract and mix for a few seconds to combine.
  5. Fold in dry ingredients till most of the batter is combined. Add the chocolate chips and whisk for a final mix. At this point, the batter will be quite thick but don’t worry that’s what we are looking for.
  6. Using a standard sized ice-cream scooper, scoop out the cookie dough and use a palette knife to flatten them. Unmould them on the tray but do not flatten them. Since these babies do not spread, you can put about 6 on a 9″ square pan (that’s what I use till I get myself a baking tray). Bake for approximately 18 to 20 minutes. Insert a knife or toothpick into the centre of the cookie – it should come out clean (unless you hit a chocolate chip). Let them cool down on the baking tray for a few minutes – then transfer them onto a cooling rack. They firm up as they cool.
  7. P.S – I refrigerated the dough in between batches but only because its so hot here. In a cooler climate, you may not need to.
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4 responses to “Totally Chocolate Chocolate Chip Cookies

  1. I made these… Turned out really good n chocolatey…. Jus one thing…. U say that the batter doesn’t spread on putting the in the oven… Mine did… Didn’t turn out like tat in the pic… Any reason y…. I did use a ice crem scoop too.

  2. Hi Payal,

    So glad you tried them!

    What cocoa powder did you use? Also, I’ve learnt that during hot days like these, its always better to refrigerate the batter for an hour or so and then bake it immediately.

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