Totally Chocolate Chip Cookies
We were invited to an open house by our friends, Tammy and Alex. We went to offer best wishes to their daughter, Ashley, before she left to do missionary work in Moscow. There, we had these cookies, which were made by their friend, Nigella Lawson. They were so good, I insisted they get me the recipe. These are very rich and decadent.
4 ounces bittersweet chocolate
½ cup butter
½ cup sugar
1 cup brown sugar
½ cup flour, 2.25 ounces
3 tablespoons cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
1 large egg, cold
12 ounces bittersweet chocolate chips
1. Heat oven to 325 degrees.
2. Gently melt bittersweet chocolate and butter over double boiler or in microwave. Set aside.
3. Mix dry ingredients in bowl of electric mixer.
4. Stir in egg and vanilla.
5. Stir in butter/chocolate mixture.
6. Stir in chocolate chips.
7. Form into 2 tablespoon-sized balls and place on baking sheets covered in parchment paper.
8. Bake for about 18 minutes.
1. I have baked them at 325 degrees in the middle of my oven for 18 minutes and they were great. I also baked them at 300 degrees on convection for 18 minutes as well. Every oven is different so you have to be careful, especially in chocolate cookies where you can’t use the color as a guide to prevent over-cooking. Don’t over cook them!
2. They are amazing with Breyer’s Natural Vanilla ice cream and Mrs. Richards caramel sauce. Just killer.
3. If you want to back off on the chocolate a bit, you can use semi-sweet chocolate and semi-sweet chocolate chips. The cookies are not as dark, of course, and don’t compromise much on the texture.
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Had all the ingredients, made them tonight and they are almost gone. Everyone chomped them up! I did however, put about 6 in a ziplock and hid them in my room for later. LOL! Thanks Tad!