Sometimes, only chocolate will do.
Though I’ve never been as enamoured of chocolate as some, this was my thinking last Friday. Andrew and I were going away for the weekend to visit his newly-relocated parents, and I was having some difficulty coming up with a train-friendly meal for us. The nearly four hour trip up north, combined with the time frame (after work) and horrible train food made a gourmet, mobile picnic necessary.
The savoury items were easy: a Thai noodle salad, some Italian beans and a squash, feta and olive dish. But what to nibble on after, with our boiling hot and obscenely large train teas? I needed something substantial, portable and delicious.
Enter these cookies. From my much-loved Nigella Express, they deliver a triple chocolate hit: melted chocolate, cocoa powder and oodles of chocolate chips. The recipe make 12 giant cookies with an intense chocolate flavour. If that much chocolate seems a bit much for you, you can even freeze the unbaked blobs of dough to bake at a later date.
I don’t often post recipes as-written here, preferring instead to adapt or create my own. But I didn’t think these cookies need much tweaking, so this here is Nigella’s recipe, almost completely straight-up. The dough would also be delicious with white chocolate chips or nuts.
- Triple Threat Chocolate Cookies
- adapted from Nigella Express by Nigella Lawson
- makes 12 large cookies
- 125g dark chocolate, chopped
150g plain flour
1 tsp. baking soda
1/2 tsp. salt
125g unsalted butter, softened
65g dark brown sugar
50g castor or white sugar
1 tsp. vanilla extract
1 large egg
300g dark chocolate chips or chopped dark chocolate
- 1. Preheat the oven to 170°C/335°F. Prepare two baking sheets by lining with parchment paper.
2. In a small saucepan over low heat (or in the microwave, on in a double boiler), melt the chocolate until smooth. Set aside to cool slightly. Sift together the flour, cocoa, baking soda and salt into a small bowl. Set aside.
3. In a large bowl, cream together the butter and two sugars with a hand mixer (or use a stand mixer). When light and fluffy, add the melted chocolate, and beat until just combined. Add the vanilla and the egg and beat until smooth. Mix in the dry ingredients in two additions, then finally fold in the chocolate chips.
4. Using an ice cream scoop or large spoon, spoon large dollops of dough (about 1/4 cup each) onto the lined baking sheets. Be sure to leave about 3″ between each cookie, as they will spread. Don’t flatten the cookies.
5. Bake for 9-11 minutes until cookies have just darkened at the edges and feel slightly soft on top. Let cool completely before eating.