Nigella’s Chocolate Cookies

May 31, 2012

_DSC0194_DSC0189_DSC0191_DSC0195_DSC0204I've been accused recently of being a secret food blogger. Guilty! I'm greatly enamored by all-things-foodie and at one point I considered going to culinary school. (But I thought that sounded really sweaty.) I have just a slight little cookbook problem. Thankarooni there are so many food blogs and recipes online now, as this has totally helped cut down on my cookbook consumption!

By now you probably know about my love for Nigella Lawson……anything. I love her. I love her shows. I love her books. (I own all of them!) I love her chatty, fun writing style. I love that she has an irreverent attitude towards cooking, while possessing a deep respect for food itself.

Also, I really like her hair. She has divine hair.

I felt chocolatey a couple weekends ago. You’re familiar with this, yes? Feeling chocolatey is totally a real, legit emotion. So I made Nigella’s cookies that have 3 different kinds of chocolate in them. I was short on choc chips, so I threw in some white chocolate chips that I had leftover from Christmas. But if you make these, you should really go for ALL CHOCOLATE.

And because in the book (‘Nigella Express’), she shows a picture of the cookie with a glass of chocolate milk, I thought I would include a picture of chocolate milk as well. WHY NOT.

Nigella's Totally Chocolate Chocolate Chip Cookies

Ingredients:

4 oz. semisweet chocolate
1 cup flour
1/4 cup unsweetened cocoa, sifted (I don't do this)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) soft butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
2 cups semisweet chocolate morsels or dark chocolate chips

Directions:

Preheat the oven to 325 degrees. Melt the 4 oz of chocolate.

Measure the flour, cocoa, baking soda, and salt into a bowl.

Cream the butter and two sugars in another bowl. Add the melted chocolate and mix together.

Beat in vanilla and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate chips.

Scoop out 1/4 cup-sized mounds of dough (Nigella uses an ice cream scoop) -- and place on a lined baking sheet (mine was not lined) about 2 inches apart. Do not flatten them.

Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cookie batter. If you pierce a chocolate chip, try again. (I didn't do this, I just eyeballed them.)

Leave to cool on the baking sheet 4-5 minutes (I took mine right off, I forgot this instruction), then transfer them to a cooling rack to harden as they cool.

Makes 12.


So now when you are feeling chocolatey as well, you can make these cookies and we can feel chocolatey together!






15 comments:

  1. These cookies look divine. I'm always feeling chocolatey... it's more of a state of being around here. ;) I will definitely be making these someday!

    ReplyDelete
    Replies
    1. A state of being..I love that! Some people just don't care about chocolate, did you know it's some kind of hormonal/gene thing? My ma couldn't care less if she ever chocolate again. My dad LOVES chocolate. When Julia was 2 we started her with Advent calenders with choc inside. She was too little to understand fully that she only got it ONCE a day. She would cry for another saying "But I love chocolate SO MUCH!"

      Delete
    2. That's so cute! Miss C.'s first introduction to serious chocolate came at Easter when she was around 2 and received her first giant chocolate rabbit. She called it the "chocolate aba". :)

      Delete
  2. Oh so delicious! I actually love the fact that it makes only 12, if it made anymore I'd just end up eating all 24, or 36, or however many. I don't think my waistline could handle more than 12.

    ReplyDelete
    Replies
    1. You can also make them a wee bit smaller and thus get a higher cookie yield! Is that helpful? Not helpful? :)

      Delete
  3. I love Nigella. And chocolate. And... I may have to make these later today.

    ReplyDelete
    Replies
    1. She's such a sassy, saucy lady, I adore her. I love that these cookies are not terribly complicated or have ingredients that are hard to find, so they're easy to make when the NEED hits!

      Delete
  4. So I ran into a kid I went to elementary school with earlier this month. I haven't seen this guy in years and years. When I stopped to chat with him he said this... "I only remember two things about you Robyn. 1 your birthday is on Christmas, 2 you hate chocolate." it made me laugh, that's all a person really needs to know about me anyway ;)

    ReplyDelete
    Replies
    1. WHY? WHY WITH THE CHOCOLATE HATE? Oh my goodness I recall you mentioning this before...my brain clearly refused to process and accept the information...I FORGIVE YOU. I truly believe that you are still a lovely and good and worthy person, even with your no-love-for-chocolate problem. (hee hee hee hee)

      Delete
    2. I knew this would be coming up today. Don't worry, what she lacks in choclate love, she makes up for in cats! Does that make you feel better?

      Delete
    3. Miss Robyn, would you like two more cats? Ones who eat sweaters? I know where you can some like that....:)

      Delete
  5. You are a GREAT blogger. Period.;)
    These cookies look fabulous! I love Nigella's recipes - I wonder if Julia would share some with me. :D

    I am so glad I solved the problem with the Pinterest - thank YOU for being such an amazing reader!

    xx

    ReplyDelete
    Replies
    1. Thank you sweet Patricia! I am thrilled that the Pinterest issue got all figured out -- I was hyperventilating about not being able to pin your recipes :)

      Delete
  6. Those look fantastically delicious. If I didn't so covet the homemade chocolate hazelnut spread I make, I might even try a variation of these cookies with that tossed in -- can you imagine how doubly good those would be?

    ReplyDelete

Comments TOTALLY make my day! Let's keep everything friendly and polite and 'use our tea party manners :)

Related Posts Plugin for WordPress, Blogger...