Nigella Totally Chocolate Choc Chip cookies

As readers of my blog will know there is never such a thing as too much chocolate.  These cookies are delicious and perfect for the afternoon with a cup of tea or coffee.  These cookies are packed and ready to go in a care parcel headed overseas to my gorgeous boyfriend, although I have to admit I had to sample one or two for quality purposes only, I assure you ;).

125g 70% cocoa dark chocolate
150g flour
30g cocoa
1 teaspoon bi-carb soda
1/2 teaspoon of salt
125g soft butter
125g brown sugar  (originally recipe called for 50g white sugar and 75g brown sugar)
1 teaspoon vanilla extract
1 egg
350g of chocolate chips

  1. Preheat the oven to 170 degrees celsius.
  2. Cream the butter and sugar.  I do this in my food processor as it’s nice and quick and you don’t get any splatters.
  3. Melt the chocolate in the microwave and then add to the butter and sugar along with the vanilla extract.  Blitz again in the food processor.
  4. Add the egg and blitz again until smooth.
  5. Add the flour, cocoa, salt and bi-carb into the processor and blitz again.  At this point the mix will be a bit stiff and sticky.
  6. Pour the mix into a bowl and add the chocolate chips and mix through.
  7. Using an ice cream scoop, scoop out the mixture onto the tray into 18 cookies of even size.  Don’t flatten the cookies too much.
  8. Bake for 18 minutes and test with a cake tester to make sure it comes out semi-clean.
  9. Leave to cool on the baking tray slightly and then transfer to the cooling rack.

The cookies are best enjoyed warm.

Note: The tea flower is from Oriental Tea House, called Love and Prosperitea.