These are the chocolatiest cookies you will ever come across. It’s chocolately to the point that if you (like me) have random chocolate cravings, this cookie will ensure that the cravings won’t come back for a while! [Note to self
: Or maybe, since they’re so good, they’ll come back twice as fast!!]
Either way, this is an incredibly luxurious, rich and crumbly cookie. They called out to me from Nigella’s show, and I used her recipe
with a few changes to whip up these treats. I love her. My mum and me still sit together and watch her shows, amazed at the way she cooks, eats and most importantly, enjoys herself, with absolutely ZERO guilt. Healthy food or not, her demeanour is exceptionally inspiring, and it’s downright exciting to watch her share her love of food, innovate simple and delicious food, while presenting it beautifully, albeit without any fuss. She’s a natural. So here is my ode to her, along with another Nigella inspired insanely healthy and satisfying Udon Noodle Soup. Recipe here
.PS: This cookie was made especially for one of my lovely new friends, at her special request! Get well soon!!
- 100g dark chocolate, minimum 70% cocoa solids (I used this)
- 150g all purpose flour
- 2 tbs good quality cocoa powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 125g soft unsalted butter
- 5 tbs light brown sugar
- 3 tbs white granulated sugar
- 1 vanilla bean, split and pulp retained
- 1 tbs egg replacer mixed well with 2 tbs water
- 250g dark chocolate chips
Method: (Makes 13)
1. Place the egg replacer mix in the freezer.
2. Preheat the oven to 170°C.
Melt the dark chocolate in the microwave for about 2 minutes, removing and stirring every 30 seconds. Leave to stand.
Mix together the flour, cocoa, bicarbonate of soda and salt in a bowl.
Cream the butter and sugars in another bowl (approx 2 minutes until creamy). Pour in the molten chocolate and mix together for another minute.
6. Beat in the vanilla bean pulp and cold egg replacer, and then mix in the dry ingredients. Then, stir in the chocolate chips. Don’t use any electronic device for mixing in the chips, or they might break. The consistency should be smooth, and a little thick.
7. Scoop out 13 equal-sized mounds using an ice cream scoop and a palette knife and place on a lined baking sheet about 6cm apart. Do not flatten them. The scoops will look like rich decadent Belgian chocolate ice cream. Attempt the urge to eat like ice cream!!
8. Bake for 18 minutes, testing to make sure it comes out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
Leave to cool slightly on the baking sheet for 4-5 minutes, then carefully transfer them to a cooling rack to harden as they cool.
1. Some found it too crumbly. But it was crumbl-icious. (hehehe sorry, couldn’t resist the pun)
2. They are humungous!! One is enough to serve as a single desert, instead of traditional desert.
3. Super chocolate-y. If I haven’t said that enough times already—but not sickeningly chocolate-y. Just perfect! And if you can believe it—not too sweet!