Slightly adapted from Nigella Lawson's recipe (I add chopped hazelnut's) but her recipe is by far the best one that I have found.
Ingredients
125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips
100g chopped hazelnut's
Method
- Preheat the oven to 170°C/gas mark 3.
- Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
- Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
- Cream the butter and sugars in another bowl.
- Add the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
- Finally stir in the chocolate morsels or chips along with the chopped nuts.
- Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
- Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
Serves:
Makes 12 - Often I will make 2 batches and freeze one, wrapping 2 cookies at a time in parchment paper then lots of clingfilm & warm them in the oven slightly once defrosted - Yummy!
Nigellas original (no nuts) recipe can be found here
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