Nigella’s Totally Chocolate Choc Chip Cookies Redux

Triple chocolate cookies

I recently decided to make Nigella Lawson’s Totally Chocolate Choc Chip Cookies again, but this time with the added addition of some white chocolate chips.  The end result provided a combination of dark chocolate cookies, milk chocolate chips and white chocolate chips.  In other words, heaven for any chocoholics, like myself.  Even though I posted these last year, when I was putting together care parcels to send to T whilst he was deployed overseas, I feel their chocolaty goodness deserves a revisit.

This time I made the cookies using my mixer, and not the food processor I used last time.  You could use a food processor though, if so inclined.

Nigella Lawsons Totally Chocolate Chocolate Chip Cookies

Ingredients:

125g 70% cocoa dark chocolate –  I prefer using Lindt chocolate.
150g flour
30g of good quality cocoa – I used some some lovely Grenada Chocolate Company Pure Organic Cocoa powder that a dear friend gave me.
1 teaspoon bi-carb soda
1/2 teaspoon of salt
125g soft butter
75g brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg
150g of milk chocolate chips
150g of white chocolate chips

 

 

Method:

  1. Preheat the oven to 170 degrees celsius.
  2. Cream the butter and sugar.
  3. Melt the chocolate in the microwave and then add to the butter and sugar along with the vanilla extract.
  4. Add the egg and combine again until smooth.
  5. Add the flour, cocoa, salt and bi-carb and mix until combined before adding the chocolate chips.
  6. 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.
  7. Bake for 18 minutes and test with a cake tester to make sure it comes out semi-clean.
  8. Leave to cool on the baking tray slightly and then transfer to the cooling rack.

Did you like this recipe?

If so, enter your email and get all of the latest recipes for FREE and receive my FREE vegetarian pantry essentials guide.

Before I complete your registration, you MUST confirm your email. It's easy: 1. Check your email for a message from Delicious Everyday with the subject “Delicious Everyday: Please Confirm Subscription" 2 Open the email and click the Confirmation link. If you don't do this NOW, you won't receive any further emails. Why? I do this to stop fake and spam emails. Once you confirm your email, you're all set and you'll receive another email with a link to download your pantry checklist. NOTE: if you don't receive the email in 5 minutes, check your spam folder.

Leave a Reply

4 Comments on "Nigella’s Totally Chocolate Choc Chip Cookies Redux"


June 22, 2012

@LisaMerrithew the greatness of this list… Of ingredients should not be looked over : http://t.co/oyIdWSKK

Carmel
May 25, 2011

These cookie are the best, very easy to make. I've made lots of choc chip cookies and these are the richest, fudgest , they are like a brownie come cookie VERY GOOD..

These look great! I’ve never tired making food processor cookies although this is great to give to friends that only have a food processor (I have one in mind :) )

May 19, 2010

Thanks Lorraine :)

It’s actually really easy to make cakes and biscuits in the food processor, and before I purchased my Kenwood mixer I made things in the food processor all the time.

Just a note with these cookies, if making in the food processor, you will need to transfer the batter to a separate bowl before adding the chocolate chips, otherwise the chocolate chips will be obliterated. I hope making them in the food processor works out for your friend. Let me know how they go. 😀