Monday, September 28, 2009Y

totally chocolate chocolate chip cookies



seriously, i don't know what to say about these cookies other than nasty.




THEY ARE SO FREAKING GOOOOOOOD!


it's another NL recipe, but trust me, when it is called totally chocolate chocolate chip cookie, it really is totally chocolaty chocolate chip cookies . so powerful, so dense and like a bomb, every bite and chew is an impact in the mouth.



not to mention, these cookies were the very very first thing i baked with using the new oven =) my apology for the bad pictures thou. quality were kind of bad due to bad lightnings.



Nigella's Totally Chocolate Chocolate chips cookies
* warning: do not even think bout fats or the sugar content here please

125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips
Serving Size : Makes 12

Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either 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 morsels or 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 and not wet with cake batter. 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.

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Katherine blogged@ 9:20 PM





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