About EurasianDoll

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Darwin, Australia
Welcome to my Blog where good food, good wine and good company is a must! After all, you only live once so you should enjoy life to the fullest. For me, enjoying life is eating delicious food. Of course, there are other things that are just as important like having family, friends, good relationships, etc. But this is about FOOD! Nom Nom Nom. This does not mean it has to be the most expensive meal as sometimes even the most simplest meals can be the most delicious. And also, since I am allergic to shellfish, I would probably not be able to order the most expensive meal on the menu (which tends to be seafood). Does this limit me? Perhaps. It just gives me more room to enjoy all the other foods out there. Thank you for stopping by and leave a comment or any suggestions or requests as I would love to get to know my readers out there. “Cooking is like making love, you do it well, or you do not do it at all”

Wednesday 1 June 2011

Nigella's Totally Chocolate Chip Cookies

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

Method

Serves: Makes 12
  1. 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.
  2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
  3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
  4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
  5. 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.
  6. 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.
  7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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