Nigella’s Totally Chocolate Choc Chip Cookies Redux

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.