This morning the weather was uncharacteristically bleak, for this time of the year. My dearest friend V and I exchanged a few mails earlier in the day, since she is right across the seven seas, literally. She said the sweetest things that were really touching and made me realize, all over again, how much I miss her, not forgetting her little baby doll. So, yup, my mood pretty much matched the weather outside.
For today’s cookie, I had narrowed down my options to a few cookies, but I decided I needed something indulgent and comforting to counter the weather and my state of mind. There was one cookie that stood out. Nigella’s Totally Chocolate Chocolate Chip Cookies. If you haven’t realized by now, I ♥ Nigella. I absolutely love her style of cooking, the simplicity of her recipes, and last but not the least, the taste of the final dish. The cookie recipe was fairly simple. This recipe makes a lovely soft cookie with a little crunch that the brown sugar adds to it. How did it taste? I have just 3 letters to sum it up – OMG!!! These were the single, most delicious cookies I have ever tasted. I pulled back a little with the chocolate chips, since I had just that much in the house, but it still tasted out of this world. If you ask me, this is heaven on a plate. This cookie would be ideal with a tall glass of milk. Its so comforting, its like a great big hug. So, go ahead and make yourself a batch of these, and tell me what you think of these cookies.
Totally Chocolate Chocolate Chip Cookies
Adapted from: www.nigella.com
125g butter, at room temperature
75g light brown sugar
50g white sugar
125g dark chocolate
1 tsp. Vanilla extract
1 egg, cold from the fridge
1 tsp. bicarbonate of soda
200g dark chocolate chips
Preheat the oven to 170°C. Line a couple of baking sheets.
Melt the chocolate using a double boiler (In a heatproof bowl over a pan of simmering water).
In a bowl, cream the butter and sugars.
Add the melted chocolate and mix well.
Add the vanilla extract and the egg and beat well.
Mix in the flour, cocoa and bicarbonate of soda.
Finally add the chocolate chips and fold till they are well distributed.
Scoop out mounds of the batter on the prepared baking sheets using an ice cream scoop and a palette knife, if needed. (The original recipe is supposed to yield 12, but I got 18 fairly decent sized ones.) Place them about 6cm apart. Do not flatten them. Bake them for about 18 minutes. Test with a cake tester to make sure it comes out semi-clean and not wet with batter. If you happen to pierce a chocolate chip, wipe the tester and try again.
Let it cool on the baking sheet for about 5 minutes and then move to a cooling rack to cool completely. The cookies will harden as they cool.
Note: The original recipe uses 1/2 tsp. salt. I just used salted butter and omitted the salt.
Check out what the others have baked this week.
Week 4 Twelve Weeks of Christmas: