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Best Ever- Double Choc Chip Cookies

A good cookie makes you pause and want more. I have always said that cookies are more tricky to master than cakes- the little gems on the baking tray seems to have a temper of its own.

I have struggled to make great cookies- good cookies, maybe, but I like my cookies slightly crisp, slightly chewy- you know, the kind you have at cafes. But they also have to taste homemade. Not the package deal.

So I don’t call best ever lightly. So it does makes a difference chopping lindt dark chocolate and adding it to the dough. Did I also mention there was MORE lindt chocolate melted into the dough as well? Chocolate on top of chocolate, how can it not be good? What is more amazing, is that I happened to stumble on this recipe while browsing at Nigella Lawson’s website. This comes from Big Fat Chewy Cookies (now I want that book!).

Caution- the batter spread like CRAZY in the oven. I wouldn’t put more than 6 cookies on the tray. The good news is that they are indeed BIG and crisp and chewy. A cookie for the long weekend perhaps? 😉

Best Ever- Double Choc Chip Cookies
100 grams Lindt Chocolate
150 grams flour
30 grams cocoa
1tsp bicarb
1/2 tsp salt
125 grams butter
70 grams brown sugar
45 grams white sugar
1 egg
1 tsp vanilla extract
200 grams chopped lindt chocolate

Preheat Oven 180C. Line 2 baking trays with baking paper. Melt chocolate in saucepan over hot water or in microwave.

Place flour, cocoa, bicarb and salt in a bowl.

Cream butter and both sugars. Add in melted chocolate. Add egg and vanilla extract. Slowly add dry ingredients in wet. Fold through.

Add in chopped chocolate last. Fold through. Using an ice-cream scoop, level dough and place on tray. Do not try to press down. Cook for 15-18 minutes. It should look set. Cool on tray slightly and place on rack. It will harden when cooled.




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