Guess who made cookies the size of her face, again.
That’s right, I am on a bit of a cookie baking spree, but after you eat these, you’ll know why.
Melted chocolate, chocolate chips and cocoa. Three kinds of chocolate in one whopping, death by chocolate kinda cookie.
I have three (now two) packets of Hershey’s semi-sweet chocolate chips in my fridge. I love them to bits. A close friend gave up precious suitcase space to bring me these divine chips from Dubai and I really couldn’t think of a more fitting way to start using them!
I’ve searched high and low for them in Mumbai but just can’t seem to get my hands on them. If anyone has ANY idea where to find them, please don’t hold it in!
These were made from a Nigella Lawson recipe, because I mean, if you want to make something decadent, there’s really no one else you should trust more than her!
I was feeling a bit stingy with the chips though, who knows when I’ll get my next stash, right? So unlike her recipe which says two cups of chips which is about 350 gms, I used about 95% of a 300 gm bag, leaving the rest for sprinkling around while taking photos 🙂 And they were still deadly chocolatey.
What I did was put one cup into the actual batter but because chips are tinier than chunks, they melt completely while baking. I recommend pressing a few more chips into the mounds of cookie dough just before putting them in the oven. They look great and you get to bite into melty, melty chocolate chips. Still need a reason?
Unfortunately the monsoons are coming to a close which means Mumbai’s hideously hot, humid weather is back. So my poor dough was melting away while the first batch baked, so I tried the last couple with chilled cookie dough. So much easier to work with! Plus, they don’t spread really thin which is always a bonus.
These cookies are a total enigma. They smell like cake, look like brownies but taste like cookies. Please do not ignore this, you will thank Nigella every day like I am right now.
What you’ll need:
125 gms dark chocolate
1 cup flour
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 cup butter
1/4 cup white sugar (I used castor sugar for easy blending)
1/2 cup brown sugar
1 tsp vanilla essence
1 egg straight from the fridge
1.5 cups semi-sweet chocolate chips (feel free to use more, or even use roughly chopped dark chocolate for a chunky cookie)
What to do:
1. Preheat the oven to 170 C and lightly grease a baking tray. If you don’t want to wait for the first batch to cool, use two trays like I did.
2. Melt the chocolate using a double boiler and watch it closely to make sure it doesn’t burn.
3. Sift the flour, baking soda, salt and cocoa in a large bowl.
4. Cream the butter and sugar together using a hand mixer or food processor (I prefer this because it avoids butter explosions) till soft and well blended.
4. Add the melted chocolate and mix.
5. Add the cold egg and vanilla and blend well.
6. Add the flour mixture and mix till completely incorporated. Fold in the chocolate chips.
7. Drop equal sized mounds using an ice-cream scoop or tablespoons onto a tray. I got exactly 12 cookies. Press a few chocolate chips on top of each mound.
8. Bake for about 15-18 minutes. They might look a bit soft and underdone, but if a toothpick comes out clean, you’re good to go. Let them stand for a bit before transferring them to a wire rack and they’ll harden automatically.
Transfer to an airtight tin when completely cool. Happy indulgence!