A chocolate-chip cookie has one responsibility. Be squidgy. ‘Squidgy’ is more of a taste than a word, I think. Soft, chewy and gooey. I first heard Nigella Lawson say ‘squidgy’ and it struck a chord. A cookie must be squidgy. Especially if it’s got chocolate in it.
I like my chocolate-chip cookies to be crisp on the edges and really, really, really soft when I bite into them. I found this Martha Stewart recipe while searching for the perfect way to make them. But instead of chocolate chips, I just decided to use roughly chopped dark chocolate. More bite in every bite. The first time I tried this recipe, I had a beige-ish batter. This time, by a happy accident, it turned a rich chocolatey brown. And of course, there were the chocolate chunks. Ergo, double chocolate. I made flattish ones, and slightly thicker ones and wasn’t disappointed. Try these cookies and you’ll never buy them at a store again.
Oh, I also stuffed a little Nutella in some of them just before baking. Best. Idea. Ever.
What you’ll need:
2 cups flour
1/2 teaspoon baking soda
1 cup unsalted butter
1 cup granulated sugar
1/2 cup packed light-brown sugar (the original recipe calls for 1 cup of brown sugar and 1/2 cup of white sugar, but today I altered it according to what I had in the kitchen and it didn’t affect the taste at all from the first time I made it)
1 teaspoon salt
2 teaspoons vanilla essence
2 large eggs
200 gms dark chocolate (roughly 3 squares of a 500gm pack of Morde Dark Chocolate)
What to do:
1. Sift the flour and baking soda and set aside. Then cut the chocolate into rough chunks.
2. In a food processor (it makes it MUCH easier to mix thick cookie dough, but doing it by hand does the biceps a world of good) cream the butter and both sugars till soft and fluffy.
3. Add the salt, vanilla essence and eggs, and blend till combined.
4. Add the flour and chocolate and continue blending. (I suspect this is what made the batter dark brown when the processor blended the chocolate. No complaints!)
5. On a greased tray, place tablespoon-sized dollops of the dough. (DO NOT FLATTEN or you’ll wind up with chocolate-chip naan, like me, when I first tried cookies years ago). Make sure you leave at least 2 inches between the dollops, giving the cookies enough room to spread as they bake. If you want thicker ones, simply make larger, higher dollops.
6. Bake for 10 minutes at 180 C. Eat hot 😀