Nigella Lawson, the culinary queen, has graced us with another culinary masterpiece – her decadent chocolate chip cookies. These cookies are not just your average chocolate chip treats; they are a symphony of textures and flavors, expertly crafted to satisfy your cravings.
Lawson describes her creation as “deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes.” The recipe, originally featured in her cookbook ‘Nigella’s Cook, Eat, Repeat,’ has become a fan favorite, earning a 4.5 out of five-star rating on the BBC Good Food website.
The best part? This straightforward recipe requires less than 30 minutes of preparation and bakes in just 10 to 30 minutes.
Here’s how to create your own batch of Nigella’s “mine-all-mine” sweet and salty chocolate cookies:
Ingredients:
* 50g plain flour
* 10g cocoa powder
* 1/8 tsp baking powder
* 1/8 tsp bicarbonate of soda
* 1/8 tsp fine sea salt
* 50g soft unsalted butter
* 25g caster sugar
* 15g soft dark brown sugar
* 1/4 tsp vanilla extract
* 25g dark chocolate chips
* 1/4 tsp sea salt flakes
Method:
1. Preheat your oven to 180C (160C fan/gas four). Line a baking sheet with baking parchment.
2. In a small bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda, and fine sea salt.
3. In a larger bowl, vigorously beat the butter, both sugars, and vanilla extract using a small wooden spoon until a creamy mixture forms.
4. Add a generous spoonful of the dry ingredients to the creamed butter and sugar mixture. Gently beat it in using your wooden spoon.
5. In three batches, gently beat in the remaining dry ingredients. Once absorbed, vigorously beat the mixture until you achieve a rich brown dough.
6. Stir in the chocolate chips.
7. Weigh the dough mixture and divide it into two equal portions.
8. Using your hands, shape each portion into a fat patty approximately 7cm in diameter. Place the patties on your baking sheet, at least 10cm apart, as they will spread during baking.
9. Sprinkle 1/8 teaspoon of sea salt flakes over each cookie.
10. Bake for approximately 12 minutes, or until the top of each biscuit is cracked.
11. Remove the baking sheet from the oven and let the cookies cool for five minutes.
12. Using a metal spatula, carefully transfer the cookies to a wire rack.
13. Allow the cookies to cool for another 10 minutes before indulging in their sweet and salty goodness.
Enjoy two perfectly baked, deeply chocolatey cookies that are a testament to Nigella Lawson’s culinary expertise!
