I had this cookies recipe from a book of my favarite chef "Nigella Lawson". It is a very dark rich chocolate cookies that I shall remind you to drink more water after eating it. If you like to feed it to children, please use less than 70% cocoa solids so that they don't feel too beater. As for me, I really like those dark and beater flavor when eating those chocolate dessert. This recipe is just right for those chocoholic.Original recipe from Nigella Lawson:
125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
½ teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g semi-sweet chocolate chips
- Preheat the oven to 170’C. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
- Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
- 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.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingrdients. Finally stir in the chocolate morsels or chips.
- Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are he best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
- 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.
- Leave to call slightly on the baking sheet for 4 -5 minutes, then transfer them to a cooling rack to harden as they cool.
