After Subuh prayer I've decided what to bake, it's from Nigella the domestic goddess that is Totally chocolate chocolate chip cookies. It's easy and I'm sure everyone can bake this cookie. It's a fuss free cookie, not much ingredient to use besides chocolate, sugar, butter and of course chocolate chip. But to make it taste really good, my advice is to use a good quality chocolate! I'm using cocoa Barry Callebaut. Really makes a different!
When I gave it to my two children they really enjoy it and that is enough to make me the most happiest person in the world!
Thank you my sweetie !
INGREDIENTS
125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips
METHOD
Serves: Makes 12
Preheat the oven to 170°C/gas mark 3. Melt the 125g 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.
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.
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