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When you need a chocolate fix………. a dark, unadulterated, totally sinful, gloriously naughty chocolate fix, then this recipe hits the spot. Yes, they can be a walking snack for chocolate lovers but these cookies are so much more. They are so heavenly, you could make smaller versions (decrease the cooking time slightly) and serve with after dinner coffee. You wouldn’t get complaints.
We have just returned from a family holiday, canal boating. It was completely wonderful. Mango of course came with us. Lots of good food (and cider- it seems to be the canal boat drink so we of course had to join in!) was consumed- both in great pubs and home- cooked. I made these cookies at home and took them along. They didn’t last long.
This recipe was adapted from Nigella Lawson’s recipe for “Totally Chocolate Chocolate Chip Cookies” in her book “Nigella Express”.
Ingredients
125 g dark chocolate (at least 70% cocoa solids)
150 g plain flour
30 g good quality cocoa
1 tsp bicarbonate of soda
0.5 tsp salt
125 g soft unsalted butter
75 g light brown soft sugar
50 g golden caster sugar
1 tsp vanilla extract
1 large egg
350 g chocolate chunks/ chocolate chips- I like to use a mixture of white, plain and milk and a mixture of roughly chopped chocolate, chips an chunks to get extra texture and variety
Tin
Baking sheets line with baking parchment or stoneware.
Oven
Pre- heat the oven to 170C (160C Fan)/ Gas Mark 3.
Method
1. Melt the chocolate in a bowl over a pan of simmering water.
2. Weigh/ measure the flour, cocoa, bicarbonate of soda and salt into a separate bowl and stir.
3. Cream the butter and sugars in another bowl until light and fluffy. Pour over the melted chocolate and mix well.
4. Beat the egg with the vanilla extract and mix into the sugar/ butter/ chocolate mixture followed by the dry ingredients.
5. Stir in the chocolate chips/ chunks.
6. Use your hands to make 14- 16 evenly sized balls of dough and place onto two lined baking sheets. Leave plenty of space between them. Don’t flatten them.
7. Bake in the centre of the oven for 15- 20 minutes.
8. Leave to cool on the baking sheets for 10 minutes before carefully removing to a wire rack to cool completely.
ScrummyWalks 