"That's enough chocolate in there."
Have you ever heard a chocolate lover say that? I haven't. The more you lick it, eat it, enjoy it, the more you want it. After baking the enormously delicious Bittersweet Chocolate Chunk Cookies a few months back, I wanted to go a step further for all you chocolate lovers out there (including me), I wanted more chocolate! So one day when I was flipping through the pages of Nigella Express, I came across this recipe. Bingo!
Ya I know the edges of these cookies are somewhat irregular and cracked but that's because as soon as I had placed these cookies in the oven, the power went off. By the time, the power was back on, the cookies had formed a small hillock and the oven had lost all the heat. Since these cookies were adamant on not flattening, I had to use a spoon to press them a little(ya seriously) and so this shape. However, as these cookies satisfied a chocolate lover's tooth, who cares about the shape? One bite of these cakey, fudgy cookies and the first flavor that hits your palette...chocolate and the next one...chocolate!! These cookies are packed with chocolate, melted bittersweet chocolate, semi sweet chocolate chips and cocoa powder.
One thing that makes this recipe a little different is the inclusion of an egg that is cold rather than at room temperature. Since Nigella has not mentioned why a cold egg is used, I tried making these with the egg at room temperature and the result, the cookies were flat in the oven. The next time, I used a cold egg and they came out fine. So I guess, because we use melted chocolate in the recipe, the cold egg prevents the cookies from flattening in the oven.
Makes 12 Cookies
260 grams / 9 ounces semi sweet chocolate chips
90 grams / 3 ounces dark or bittersweet chocolate (min 70% cocoa)
110 grams / 4 ounces all purpose flour sieved
20 grams / 0.7 ounces cocoa sieved
3/4 teaspoon soda bi-carb
1/4 teaspoon table salt
90 grams / 3 ounces unsalted butter at room temperature
35 grams / 1.25 ounces light brown sugar
60 grams / 2 ounces caster sugar
3/4 teaspoon pure vanilla extract
1 small egg cold from the fridge
Line a baking sheet (you might need two) with parchment paper. Preheat the oven to 170 degrees C. Take out a tablespoon of flour from the measured all purpose flour and mix it in the chocolate chips.
Whisk together rest of the flour, cocoa powder, soda bi-carb and salt in a bowl. Melt the dark chocolate in a double boiler and leave aside to cool a little.
With the mixer on medium speed and using a paddle attachment, cream the butter and both the sugars until light and fluffy.
Reduce the speed to low and add the melted dark chocolate and mix until combined. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and the cold egg.
Add the flour mixture and mix until just incorporated. Add the chocolate chips and mix. Scoop out the cookies on the baking sheet with an ice cream scooper(or use your hands) about 2 inches apart and bake in the preheated oven till a wooden skewer comes out semi clean about 8 to 10 mins.
Place the baking sheet on a cooling rack for 5 mins. Remove the cookies from the baking sheet and place them on the cooling rack to cool completely.
Enjoy these chocolate packed cookies with a cup of coffee or milk or even for breakfast if you want to start your day on a chocolatey note :)
Storage Suggestions: These baked cookies can be stored in an airtight container at room temperature between sheets of parchment paper for up to 3 days. You can also freeze the unbaked cookies and bake them unthawed as and when required.