Steps to Make Speedy Nigella's Totally Chocolate Chocolate Chip Cookies
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Perfect Nigella's Totally Chocolate Chocolate Chip Cookies. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Nigella's Totally Chocolate Chocolate Chip Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nigella's Totally Chocolate Chocolate Chip Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Nigella's Totally Chocolate Chocolate Chip Cookies is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have Nigella's Totally Chocolate Chocolate Chip Cookies using 11 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Nigella's Totally Chocolate Chocolate Chip Cookies:
- 125 grams Dark Chocolate (minimum 70% cocoa solids)
- 150 grams Plain Flour
- 30 grams Cocoa Powder (sieved)
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 125 grams Soft Butter
- 75 grams Light Brown Sugar
- 50 grams White Sugar
- 1 tsp Vanilla Extract
- 1 large Egg (cold from the fridge)
- 350 grams Dark Choc Chips
Steps to make Nigella's Totally Chocolate Chocolate Chip Cookies
- Preheat the oven to 170°C/325°F. Melt the 125g of dark chocolate 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. 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.
- Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the 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. If you pierce a chocolate chip, try again.
- Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. Cookies will last up to 5 days in an air-tight container.
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