These are the most unbelievable cookies and should by right come with a health warning! However, if you are in serious need of a chocolate hit then these are the cookies for you.
Recipe adapted from Nigella Express Totally Chocolate Chocolate Chip Cookies
125g Dark chocolate
150g Plain flour
1 tsp Bicarbonate of soda
½ tsp Salt
125g Unsalted butter, softened
75g Light brown sugar
50g Caster sugar
1 tsp Vanilla extract
1 Egg, cold from the fridge
200-350g Dark chocolate chips
Preheat the oven to 170ºC/325ºF/Gas Mark 3. Line two baking sheets with baking paper, set aside.
Break the dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water or melt in the microwave in 30 second bursts.
Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well. Using a stand mixer or using an electric mixer, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
Beat in the vanilla extract and crack in the egg, mix in the dry ingredients.
Finally stir in the chocolate chips.
Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm apart. Do not flatten them.
(A cookie scoop comparison: I use the larger scoop for 12 adult cookies and the smaller scoop when I need more cookies, I get about 30 cookies from this batch with the smaller scoop)
Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again. Bake the smaller cookies for 8-10 minutes.
Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.