Crumbly Cocoa Cookies

To some people, using half a kilo of chocolate to make 12 biscuits may seem excessive, but I can tell you I don’t put a price on alleviating human suffering.
-Nigella Lawson

During school semesters when I should be focusing on readings and essays rather than spending time in the kitchen, I sometimes take mini study breaks to watch clips from Nigella’s old series. I came upon this episode a few months back when I was meant to be prepping a presentation for my art history class and added this cookie recipe to my to-bake list.

These triple-chocolate cookies are mounds of chocolaty goodness that leave a trail of crumbs in their wake. The flavour of the cocoa is showcased in this recipe, and the chocolate chips add that extra intensity. Best served with a tall glass of milk!

crumblycocoacookies 1

Bon appétit!

Recipe adapted from Nigella Lawson

Yields 12 portions

125g 70% dark chocolate
150g all-purpose flour
30g cocoa powder
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g unsalted butter, softened
75g light brown sugar
50g white sugar
1 tsp vanilla extract
1 large egg, cold from the fridge
350g dark chocolate chips

1) Preheat the oven to 325F and line two baking trays with parchment paper.
2) Melt the 125g of dark chocolate over a bain-marie.
3) Mix the flour, cocoa powder, bicarbonate of soda and salt together in a bowl.
4) In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars.
5) Pour the melted chocolate into the bowl of the stand mixer and combine.
6) Add the vanilla extract and cold egg.
7) Add the dry ingredients.
8) Stir in the dark chocolate chips.
9) Use an ice cream scoop to form 12 equal-sized mounds of cookie dough. Do not flatten them.
10) Place 6 mounds per baking tray and bake for 18 minutes. Test the doneness with a toothpick, making sure it comes out semi-clean and not wet with cake batter. Let the cookies cool slightly on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely.

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