Last week, my friend in New York sent me a picture of a Levain chocolate chip cookie. The cookie was completely black and it looked all soft, gooey and rich with melted chocolate chips oozing out. I wanted that cookie! But well, I wasn’t sure I was ready to ask my friend to fly a chocolate cookie halfway across the world.
So I googled for a recipe. I wanted a cookie that was totally dark and crunchy on the outside but soft on the inside. Not gooey and crazy chocolatey like the Levain one but rich and dark enough. It also needed crunch so that I can dunk it into milk because what’s a cookie without milk?!
After being completely picky, I decided to try the Totally Chocolate Chocolate Chip Cookies by Nigella Lawson and I really like them! They satisfied all of the above. Gorgeously dark, not too sweet and completely worthy of a milk dunk.
So without further ado, I present to you the recipe below. As with all recipes, I reduced the sugar. Although the recipe states it yields 12 cookies, I made 27 cookies using an ice-cream scoop which came out baked to a circle of about 3 inches.
You can also alter this recipe however you like! The first batch of cookies I made got wiped out over the weekend so I made another batch today, half with chocolate chips and half with peanut butter chips. The dark chocolate and salty peanut butter is a great combination. I made this batch into smaller circles using slightly more than one tablespoon of batter per cookie. This yields 42 cookies measuring about 2 inches each.
- 125 grams dark chocolate (minimum 70% cocoa solids) (I used Ghirardelli 60% cacao bittersweet baking chips)
- 150 grams plain flour
- 30 grams cocoa powder (sieved) (I used Hersheys Cocoa 100% natural unsweetened)
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams soft unsalted butter
- 75 grams soft light brown sugar (I reduced this to 50 grams)
- 50 grams white sugar (I reduced this to 35 grams)
- 1 teaspoon vanilla extract
- 1 large egg (cold from the fridge)
- 350 grams dark chocolate chips (or semi sweet chocolate morsels) (I used Hersheys Semi-Sweet Chocolate Chips and/or Reese’s Peanut Butter Chips)
- Preheat the oven to 170°C/gas mark 3/325ºF. Melt the 125g / 4oz 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.
- 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. (I flattened and shaped them into circles and they came out fine. I prefer flattening them as opposed to having them come out dome shaped.)
- 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.
- Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.