Totally Chocolate Chocolate Chip Cookies
by Nigella. Featured in NIGELLA EXPRESS, and Nigella Quick CollectionIntroduction
Along with chocolate, there is much comfort to be gleaned from reading cookbooks. This recipe combines two loves by being chocolatey to the point of madness and having revealed itself to me after a cosy, snuggled-down read of Elinor Klivans' glorious Big Fat Cookies. What I do is make up the full batch of these (hard to divide it really, since it contains only 1 egg) and form all 12 cookies, but bake only half and freeze the other half. I freeze them on a little tray and, once they're hard, I bung them in a freezer bag, seal it and stash it back in the freeze, to bake them unthawed at a later date. That way, I've got 6 chocolate cookies to keep me and my family happy without any time or effort.
This is what I call an investment. And it's worth it - these are the chocolatiest cookies you will ever come across.
Along with chocolate, there is much comfort to be gleaned from reading cookbooks. This recipe combines two loves by being chocolatey to the point of madness and having revealed itself to me after a cosy, snuggled-down read of Elinor Klivans' glorious Big Fat Cookies. What I do is make up the full batch of these (hard to divide it really, since it contains only 1 egg) and form all 12 cookies, but bake only half and freeze the other half. I freeze them on a little tray and, once they're hard, I bung them in a freezer bag, seal it and stash it back in the freeze, to bake them unthawed at a later date. That way, I've got 6 chocolate cookies to keep me and my family happy without any time or effort.
This is what I call an investment. And it's worth it - these are the chocolatiest cookies you will ever come across.
Ingredients
Makes: 12 cookies
- 125 grams dark chocolate (minimum 70% cocoa solids)
- 150 grams plain flour
- 30 grams cocoa powder (sieved)
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams soft unsalted butter
- 75 grams soft light brown sugar
- 50 grams white sugar
- 1 teaspoon vanilla extract
- 1 large egg (cold from the fridge)
- 350 grams dark chocolate chips (or semi sweet chocolate morsels)
- 4 ounces bittersweet chocolate (minimum 70% cocoa solids)
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa (sieved)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick soft unsalted butter
- ½ cup soft light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg (cold from the fridge)
- 2 cups bittersweet chocolate chips (or semi sweet chocolate morsels)
Method
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. Melt the 125g / 4oz dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
- Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
- 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.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
- 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.
- 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.
- Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. Melt the 125g / 4oz bittersweet chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
- Put the flour, cocoa, baking soda and salt into a bowl.
- 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.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
- 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.
- 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.
- 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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Show more commentsI have been making these cookies since 2012 and still get asked for the recipe! I adapted it and instead of 350 grams of chocolate chips, I use 175g of chopped almonds and 175g of broken pieces of dark chocolate. Amazing!!
Interesting recipe. As promised, the chocolate flavour was amazing! Full bodied and actually nuanced unlike most chocolate cookies which are overly sweet and single-toned. However from the picture I was expecting a cookie with a fudgy/moist centre and crispy edges. These were cake-like and drier in the middle, even though the oven was set correctly and I baked them less time than suggested. Not a texture I prefer, but made up for by the great flavour. I also reduced the choc chips because it seemed like overkill - I like cookies, not choc chips stuck together!
What can I say about this receipe. It's just too too good. Just go exact to the measurement and you'll never mess up. Just fab!
Fabulous recipe! I made them smaller and got 35 cookies from a batch. Only baked them for 15 mins though. Absolutely melt in the mouth deliciousness!
You are a genius, these are to die for. My kids are amazed - I’m the best
Delicious. The ultimate cookie recipe. I would recommend to literally anyone. I used xylitol instead of sugar and they still tasted just as great! Perfect when you’re trying to limit your sugar intake.
Truly the best receipe I have of cookies that I have baked. Just follow the receipe to the point and there will be no failure at all. ♥
Just made it and already is my favorite chocolate cookie recipe. Next time will go heavy on the chocolate chips, just half wasn't enough.
Love baking these although after some experimentation and multiple batches over the last few months I would recommend using 200 grams of chocolate chips! (I use white chocolate chips as they look nice against the dark color of the cookies)
Also I use half the amount (60g) of Dark chocolate at 70% cocoa solids in order to save money and also to make the cookies taste not as overwhelming!
Taste great cooked from frozen aswell as Nigella recommends, can bake them whenever you fancy 1 (or 4!)
These are the best cookies I've ever eaten. It's impossible to only cook half the batch. In fact they're so good I just double up all the ingredients and freeze 12 and cook 12!
Trying this today. Sounds gorgeous and I'm already salivating
These are really very good...I changed the chips to a mix of milk as well, and white choc chips added was also good. I've tried adding grated orange zest and sour cherries and I have to add some nuts. Pistachio was gorgeous, but a also almond or toasted hazelnuts. Try with finely chopped stem ginger or finely ground star anise ( only a little) They're the best choc chip cookies i've tried. Great to put in a nice bag and give as gifts...or just eat them all yourself! Experiment -the world is your choc chip!