I recently decided to make Nigella Lawson’s Totally Chocolate Choc Chip Cookies again, but this time with the added addition of some white chocolate chips. The end result provided a combination of dark chocolate cookies, milk chocolate chips and white chocolate chips. In other words, heaven for any chocoholics, like myself. Even though I posted these last year, when I was putting together care parcels to send to T whilst he was deployed overseas, I feel their chocolaty goodness deserves a revisit.
This time I made the cookies using my mixer, and not the food processor I used last time. You could use a food processor though, if so inclined.
Nigella Lawsons Totally Chocolate Chocolate Chip Cookies
125g 70% cocoa dark chocolate - I prefer using Lindt chocolate.
30g of good quality cocoa – I used some some lovely Grenada Chocolate Company Pure Organic Cocoa powder that a dear friend gave me.
1 teaspoon bi-carb soda
1/2 teaspoon of salt
125g soft butter
75g brown sugar
50g white sugar
1 teaspoon vanilla extract
150g of milk chocolate chips
150g of white chocolate chips
- Preheat the oven to 170 degrees celsius.
- Cream the butter and sugar.
- Melt the chocolate in the microwave and then add to the butter and sugar along with the vanilla extract.
- Add the egg and combine again until smooth.
- Add the flour, cocoa, salt and bi-carb and mix until combined before adding the chocolate chips.
- Using an ice cream scoop, scoop out the mixture onto the tray into 18 cookies of even size. Don’t flatten the cookies too much.
- Bake for 18 minutes and test with a cake tester to make sure it comes out semi-clean.
- Leave to cool on the baking tray slightly and then transfer to the cooling rack.