Incase you don't know.... Now this, my friends, is what I called chocolate cookies :)
The glass of milk is not just a prop. It is a necessity for this. A bite of chocolate chips cookies and a sip of milk? I'm totally on board. It's just heavenly! These are the chocolatiest cookies I'd ever come across.
I adapted this recipe from Nigella Lawson, but tweaked abit. It makes 12 big cookies or make it 14 if you want your cookies to be slightly smaller. I urge you to make full recipe. Because this is so good, I guarantee you, it won't keep long. But if you are only feeding 2 to 3, you can bake half the dough and freeze the other half. Just form the cookies dough into balls, freeze the cookies balls on a little tray. Once they're hard, just bung them in a freezer bag, seal, and stash it back in the freezer. You could bake them unthawed at a later date.
Using good chocolate is important. The logic is simple. If you use good chocolate, you will get good quality chocolate cookies. This is what I call an investment. And it's worth it. I used Hershey's brand chocolate chips and chocolate powder for this.
- 125g Dark Chocolate (minimum 70% cocoa solids)
- 150g Plain Flour
- 30g Cocoa Powder (Sieved)
- ½ tsp Salt
- ½ tsp Bicarbonate Soda
- 1 tsp Baking Powder
- 125g Soft Unsalted Butter
- 75g Soft Light Brown Sugar
- 50g White Fine Sugar
- 1 tsp Vanilla Extract
- 1 Large Egg (cold from the fridge)
- 320g Dark Choocolate Chips (semi sweet is preferred)
- Preheat the oven to 170°C, fan ON.
- Melt the 125g dark chocolate in a heatproof dish over a pan of simmering water. Set aside to cool.
- Put the flour, cocoa, bicarbonate soda, baking powder and salt into a bowl.
- Cream the butter, fine sugar and brown sugar in another bowl. Add the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally, stir in the chocolate chips, mix well.
- Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them. (Refer pics below)
- Put the shaped cookies dough into the fridge and refrigerate it for 20 mins.
- Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. (Refer pics below) Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them.
- Cook the cookie dough for 18 to 19 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 cool slightly on the baking sheet for 4 to 5 mins, then, transfer them to a cooling rack to harden as they cool.
The secret of this recipe is simplicity and good quality ingredients. Do bear in mind.
Step 5 - Mix wet and dry ingredients together, and stir in the chocolate chips. Look at the sinful mess!
Step 6 - Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them.
Step 8 - Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. No mess!
Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them.
Do I have to say more? It look and taste nothing short of perfection. This is definitely a MUST TRY recipe.