Totally Chocolate Chocolate Chip Cookies
These are at the top of my list of newly discovered, favorite chocolate chocolate chip cookies. I’ve made them twice in about two weeks. You know, had to test them a second time to make sure they were as good as I thought the first time. ;)
And they are great—if you like chocolate—and who doesn’t?
I discovered these cookies on the blog I had this month for The Secret Recipe Club. I made these because I saw Trisha from My Hobbie Lobbie’s post for them for the 12 Weeks of Christmas Treats from two years ago and I knew I had to make them. Can’t resist a dark chocolate cookie with dark chocolate chips added. The recipe is from Nigella Lawson, who has a few shows on the Food Network. I’ve always liked her. She is a chef from England. Trisha has a few recipes from Nigella on her blog, so I assume she likes her, too.
Since today is our third week of 12 Weeks of Christmas Treats, I decided these were totally worthy of posting for another option for you for any holiday baking as a great treat, especially to give to any true chocolate lovers you know.
Nigella’s recipe on the link above is written with all grams for the amounts of each ingredient—which I actually love—love using a kitchen scale to measure ingredients, but I know many don’t like using them or don’t have a kitchen scale, so I came up with the amounts as would be written with an American recipe for you. While checking the grams amounts with what they would be in ounces or cups, I learned that they are all just slightly different from what we would use in the U.S. For instance, the recipe calls for 125 grams of butter, which is just slightly more than 1/2 cup (1 stick). I haven’t yet tried the recipe with just 1/2 cup, but I’ll bet it would be fine. I stuck with the amounts in Nigella’s recipe, so there is 1/2 cup plus 1/2 tablespoon in these cookies. All I know is using the amounts called for made a great cookie.
Totally Chocolate Chocolate Chip Cookies, adapted by Katrina, Baking and Boys! from Nigella Lawson
125 grams (1/2 cup plus 1/2 tablespoons or 4 3/8 ounces) unsalted butter, at room temperature
75 grams (1/3 cup tightly packed) light brown sugar
50 grams (1/4 cup) granulated sugar
125 grams (3/4 cups or 4 1/2 ounces) dark chocolate, chopped (or good dark chocolate chips, like Ghirardelli 60% or Guittard 63% chips)
1 teaspoon vanilla extract
1 large egg
150 grams (1 1/4 cup, lightly spooned and swept) all purpose flour
30 grams (1/4 cup plus 2 tablespoons) natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
200 grams (7 ounces or 1 cup plus 2 1/2 tablespoons or so) dark chocolate chips
Preheat oven to 340 degrees F. (170 degrees C). Line baking sheets with parchment paper.
Melt the 125 grams of chocolate using a double boiler or in a glass bowl in the microwave in 20-30 second intervals. Let sit for about 5 minutes. In the bowl of a mixer, cream the butter and sugars. Scrape sides of bowl. Add the melted chocolate and mix well. Add the vanilla and the egg and beat until well combined. Mix in the flour, cocoa, baking soda and salt just until combined. Stir in chocolate chips. Scoop cookie dough onto the baking sheets about 2 inches apart. Bake for 13-15 minutes. (Nigella’s recipes says 18 minutes, which I found was too much.) Let cool on the baking sheet for about 5 minutes then move cookies to a wire rack to cool completely.
I love chocolate and raspberry together, so know what I did? I took a little bit of the cookie dough and added about half a cup of my favorite freeze dried raspberries and made eight Chocolate Raspberry Cookies. LOVE!
There you have it. A great TOTALLY chocolate chocolate chip cookie recipe and another addition to 12 Weeks of Christmas Treats. You can get more info on the link above which will take you to our host Brenda’s blog, Meal Planning Magic.