chocolate cookies

March 3rd, 2009

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!

Chocolate Cookies
from Nigella Express | makes 24

3/4 cup light brown sugar
1/2 cup (1 stick) soft butter
1 egg
1 teaspoon vanilla extract
1 cup flour
1/3 cup cocoa
1/2 teaspoon baking powder
1 cup bittersweet chocolate chips

preheat oven to 350°
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!

Comments: 11 Total

  1. Arundathi

    March 3, 2009 at 8:27 am

    oh no those look delicious. now i’ve simply gotta get me some of those. i hope everyone at the brunch enjoyed them! beautiful photographs too!

  2. Jessica

    March 3, 2009 at 10:24 am

    Some reasons cookies will spread out too much — overmixing butter and sugar, using too much butter, greasing when recipe doesn’t call for it, low oven temp, or dough was placed on warm baking sheet.

  3. jill

    March 3, 2009 at 10:39 am

    I love these cookies! I made them gluten-free last spring, they’re so good.

  4. CabotJen

    March 3, 2009 at 12:36 pm

    Gorgeous photos, delicious-looking cookies. Leave it to Nigella to come up with something so decadent! Thanks for posting!

  5. kate neckel

    March 3, 2009 at 5:17 pm

    Yum! They look delicious…

  6. Dijana

    March 3, 2009 at 10:52 pm

    Hi, great looking cookies! I’d rather a fat cookie than a thin one..i will try these soon! :)

  7. Hena Tayeb

    March 4, 2009 at 7:40 pm

    OMG these look absolutely delicious.

  8. carolyn

    March 11, 2009 at 3:33 pm

    i just made a very similar recipe! i found that chilling the soft cookie dough before baking helped them from getting flat this time around.

    nice blog, i just started reading it : )

  9. rabbittrick

    June 4, 2009 at 12:44 pm

    Oh my god these are heaven! In the spur of the moment I found this recipe, plucked myself off my seat, at sure enough 20 minutes later I was biting into the chewiest (though mine were ugly babies) chocolate chip cookie I could possibly imagine making for the first time! =)

  10. KT

    August 28, 2009 at 11:51 pm

    Oh so good! I baked a batch to take to my cousin at college tomorrow, and I’m sure she’ll love them! I used the glaze (found the recipe at Nigella’s site) and it’s wonderful. So good, in fact, that the boyfriend and I couldn’t keep ourselves out of them for long…

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