These Totally Chocolate Choc Chip Cookies combine dark chocolate cookies with milk chocolate and white chocolate chips. In other words, heaven for any chocoholics, like myself.
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. 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 chocolatey goodness deserves a revisit.
Are you a chocoholic like me? You might also like these Chocolate Macarons with Salted Caramel Chocolate Ganache, this Vegan Chocolate Cake, or even some tasty Caramelized White Chocolate No Churn Ice Cream. Not feeling chocolate? Try some peanut butter-flavored treats. Vegan Peanut Butter Cookies are always a great choice, but if you're looking for a healthy option, try Peanut Butter Puffed Amaranth Granola.
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you're here. It's packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Nigella's Totally Chocolate Choc Chip Cookies
- Preheat the oven.
- Cream the butter and sugar.
- Melt the chocolate in the microwave, and then add melted chocolate to the butter and sugar along with the vanilla extract.
- Add the egg and combine again until smooth.
- Add the flour, cocoa, salt and baking soda, and mix until combined before adding the chocolate chips.
- 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.
- Bake for 18 minutes and test with a cake tester to make sure it comes out semi-clean.
- Leave to cool on the baking tray slightly and then transfer to the cooling rack.
Tips and Tricks
Mixer vs Food Processor
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.
While you're here, be sure to grab my free e-cookbook packed with reader favorite vegetarian recipes!
Recipe
Ingredients
- ½ cup 70% cocoa dark chocolate I prefer Lindt
- ¾ cup flour
- 2 tbsp good quality cocoa I used some some lovely Grenada Chocolate Company Pure Organic Cocoa powder that a dear friend gave me
- 1 tsp baking soda
- ½ tsp salt
- ½ cup soft butter
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tsp vanilla extract
- 1 egg
- ¾ cup milk chocolate chips
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 340°F (170°C).
- Cream the butter and sugar.
- Melt the chocolate in the microwave and then add to the butter and sugar along with the vanilla extract.
- Add the egg and combine again until smooth.
- Add the flour, cocoa, salt, and baking soda. Mix until combined, then add the chocolate chips.
- 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.
- Bake for 18 minutes. Make sure cookies are done by testing with a cake tester to make sure it comes out semi-clean.
- Leave on the baking tray for a few mintues, then transfer to a cooling rack.
Carmel says
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..
Lorraine @ Not Quite Nigella says
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 🙂 )
delicieux says
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. 😀