This weekend I was on my way to a brunch when realized I didn’t have anything to bring. With an hour to go, I flipped through Nigella Express because it’s full of good, quick recipes. I came to the page for Chocolate Mint Cookies and knew I’d struck gold. Of course, I didn’t have the ingredients on hand for the mint icing (which sounds delicious) but I figured a chocolate cookie is going to be tasty, icing or not.
A quick blend here, another mix there and fold in some nice chunky chocolate chips and they’re ready for the oven. Nigella was right, these are super quick and easy to make.
I pulled then out of the oven and they were lovely. I always get nervous when I’m baking cookies because I never know if they’re going to spread and turn ugly. I know that has to do with the butter, but does anyone have a concrete answer on why that happens? Anywho, I digress. The cookies smelled spectacular and were perfectly round. I took a bite and immediatly wanted a glass of milk. They are dense and super rich, which is a good thing in my book. Because of both those qualities, they are perfect for dunking. So, in an hour I had whipped up a batch of tasty and pretty cookies, packaged them up and walked out the door to my brunch. Success!
from Nigella Express | makes 24
3/4 cup light brown sugar
1/2 cup (1 stick) soft butter
1 teaspoon vanilla extract
1 cup flour
1/3 cup cocoa
1/2 teaspoon baking powder
1 cup bittersweet chocolate chips
Cream the sugar and butter, then beat in the egg and vanilla.
Mix the flour, cocoa, and baking powder in a bowl and gradually beat into the creamed mixture.
Fold in the chips.
Using a rounded Tablespoon scoop, scoop out dough and place on Silpat or baking parchment, leaving a little space in between them.
Bake for 10-12 minutes and then let then sit on the baking sheet for a couple minutes. Then move them to cooling racks.
Pour yourself a glass of milk and take a bite!