youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Totally Chocolate Chocolate Chip Cookies

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
Print me

Introduction

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.

Totally Chocolate Chocolate Chip Cookies
Photo by Lis Parsons

Ingredients

Makes: 12 cookies

Metric Cups
  • 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

  1. 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.
  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.
  1. 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.
  2. Put the flour, cocoa, baking 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.

Tell us what you think

What 88 Others have said

  • 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!

    Posted by BakingGenii on 12th July 2018
  • 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!

    Posted by Maudu on 20th April 2018
  • 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!

    Posted by AlyWelshDragon on 11th April 2018
  • You are a genius, these are to die for. My kids are amazed - I’m the best

    Posted by jacq7 on 2nd March 2018
  • 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.

    Posted by Liv4life on 17th January 2018
  • 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. ♥

    Posted by Maudu on 16th October 2017
  • 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.

    Posted by Nully on 6th June 2017
  • 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!)

    Posted by JJHowarth on 6th May 2017
  • 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!

    Posted by Cato80 on 28th April 2017
  • Trying this today. Sounds gorgeous and I'm already salivating

    Posted by PeckishMe on 3rd February 2017
  • 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!

    Posted by JRoot on 21st February 2016
  • Ive just baked these cookies; theyre still hot, but smell so delicious that I can`t resist.... Simply amazing & my man will definitely love them. :-)

    Posted by Ineska on 10th January 2016
Show more comments