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