Nigellas Chocolate Chip Cookies Food

NIGELLA'S CHOCOLATE CHIP COOKIES

Nigella's Chocolate Chip Cookies image

Make and share this Nigella's Chocolate Chip Cookies recipe from Food.com.

Provided by nortocbaking101

Categories Chocolate Chip Cookies

Time 27m

Yield 14 cookies, 14 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup unsalted butter, softened
5/8 cup brown sugar
100 g caster sugar
2 teaspoons vanilla extract
1 egg, cold
3 7/8 cups all-purpose flour
1/2 teaspoon baking soda
1 (326 g) packet milk chocolate chips

Steps:

Preheat oven to 340 degrees farenheit.
Beat butter and sugars together in a mixer until light and fluffy.
beat in vanilla and egg until light and fluffy.
slowly add flour and baking soda to wet ingredients.
Fold in the chocolate chips.
Use a baking sheet to place 1/4 cups of cookie dough into balls place on sheet about 8 cm apart.
bake 15-17 mins or until edges are lightly toasted.
when done transfer to wire cooling racks.

Nutrition Facts : Calories 381.4, Fat 14.2, SaturatedFat 8.7, Cholesterol 36.1, Sodium 73, Carbohydrate 57.2, Fiber 1.7, Sugar 28.9, Protein 5.9

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Totally Chocolate Chocolate Chip Cookies image

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.

Provided by AmyZoe

Categories Dessert

Time 38m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces semisweet chocolate
1 cup flour
1/4 cup unsweetened cocoa, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg, cold from fridge
2 cups semisweet chocolate morsels or 2 cups dark chocolate chips

Steps:

Preheat oven to 325. Melt the 4 oz of chocolate.
Measure the flour, cocoa, baking soda, and salt into a bowl.
Cream the butter and two sugars in another bowl.
I use my freestanding mixer, itself a source of comfort for me.
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 chips.
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.
Do not flatten them.
Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
If you pierce a chocolate chip, try again.
Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.

Nutrition Facts : Calories 411.1, Fat 23.3, SaturatedFat 14.1, Cholesterol 39.1, Sodium 269.7, Carbohydrate 49.9, Fiber 5, Sugar 33.4, Protein 4.9

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