Totally Chocolate Chocolate Chip Cookies

“I'm not a chocolate fan, but this is the best chocolatey cookie I've ever eaten. Recipe courtesy of Nigella Lawson and Nigella Express, 130 Recipes for Good Food, Fast.”

Ingredients Nutrition


  1. Preheat oven to 325. Melt the 4 oz of chocolate.
  2. Measure the flour, cocoa, baking soda, and salt into a bowl.
  3. Cream the butter and two sugars in another bowl.
  4. I use my freestanding mixer, itself a source of comfort for me.
  5. Add the melted chocolate and mix together.
  6. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
  7. Finally stir in the chocolate chips.
  8. Scoop out 1/4 cup 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 2 1/2 inches apart.
  9. Do not flatten them.
  10. Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
  11. If you pierce a chocolate chip, try again.
  12. Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.

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