Wednesday, November 14, 2007
Intense chocolate chip cookies
Another recipe taken from Nigella Express, this time with the instructions. Nigella borrowed it from Elinor Klivans, author of Big, Fat Cookies. It may make you want to buy that book. Personally, I try to resist such temptations, sometimes.
There is a little confusion between the recipe in Nigella's book and the original recipe which I found online with both sets of measurements, so in the end, rather than giving you NE's metric ones and both of the others, I just wrote Nigella's first, then the American cup version. I made about eighteen cookies with a good size, you can choose to make them bigger or smaller. They're really intensely cocoa-rich, especially as I used (natch) my stash of Paris-bought Valrhona bitter 70% chocolate called Guanaja. I don't know how they'd fare with kids, but with us, grown-ups, they didn't last very long, especially if feeling hormonally unbalanced. Don't bake them for as long as the recipe stipulates, I found it too much with my first batch so shortened it for the second one. Remember that overbaked chocolate tastes bitter.
Totally chocolate chocolate chip cookies
125 g +2 bags (350g) //2 2/3 cups semisweet chocolate chips (70%) or dark chocolate broken up into morsels
150g//1 cup unbleached all-purpose flour
30g //¼ cup unsweetened Dutch-process cocoa
1 teaspoon baking soda
½ teaspoon salt
125g //½ cup unsalted butter, slightly softened
75g //½ cup packed light brown sugar
50g //¼ cup granulated sugar
1 large cold egg
1 teaspoon vanilla extract
Position a rack in the middle of the oven. Preheat the oven to 170ºC/325ºF.
Melt 2/3 cup or 125g of the chocolate any way you like.
Sift the flour, cocoa powder, baking soda and salt into a bowl. In another bowl or in the mixer, beat the butter and both sugars until smooth.
On low speed, mix in the melted chocolate. Add the egg and vanilla and mix.
Add the flour and cocoa mixture, mixing just until it is incorporated. Mix in the remaining chocolate chips/chunks.
Using a tablespoon, scoop mounds of dough onto two prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes. I thought a little less didn't hurt.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
"The cookies can be stored in a tightly covered container at room temperature for up to 4 days." Ha! Whatever!
I have made this recipe a while ago. I haven't taken many pics recently, nor felt like posting anything, but I have just received Bill Granger's new book, Holiday, as well as In the Mood for Food by Jo Pratt which I've meant to buy for months, so perhaps I'll find inspiration...