A frog in the kitchen

mardi 23 août 2011

Totally chocolate chip cookies

I am a huge fan of Nigella Lawson. I remember watching her show "Nigella bites" on CuisineTV 10 years ago and I've followed her ever since. Every other cook show we had in France on TV before was "Bon appetit bien sur" with Joel Robuchon.or "La cuisine des mousquetaires": with Maite. As much as I love cooking, I've never realy enjoyed that type of cooking shows. Too boring and academic, not to mention that Maite and Joel are not particularely attrative or pleasant to watch. But when Jamie Oliver and Nigella started their shows it was a little revolution in my cooking world. So fresh, so natural and spontaneous. Fun to watch!

I haven't baked any recipe from Nigella's cookbook or shows in ages. But what I remember is that my first attempt of Nigella's recipe many years ago was her Pavlova. Quite ironic as I am now in Australia.

After watching a few recipes on youtube I made my choice on those totally chocolate chocolate chip cookies.

 

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You HAVE to LOVE chocolate to appreciate those cookies. They are really rich in dark chocolate, almost bitter. I've modified the recipe a little bit substituing some dark chocolate chips by some white chocolate chips. I find the contrast with the bitter dark chocolate dough and the sweet white chocolate chips interesting.

Ingredients:

- 125g dark chocolate (70%)/ 125g de chocolat noir
- 150g flour/150g de farine
- 30g cocoa/30g de cacao en poudre
- 1 teaspoon bicarbonate of soda/ 1 cuillere a the de bicarbonate
- 1/2 teaspoon salt/ une pincee de sel
- 125g soft butter/125g de beurre a temperature ambiante
- 75g brown sugar/75g de sucre roux
- 50g white sugar/50g de sucre blanc
- 1 teaspoon vanilla extract/ 1 cuillere d'extrait de vanille
- 1 egg/1 oeuf
- 125g dark chocolate chips/125g de pepites de chocolat noir
- 125g of white chocolate chips/125g de pepites de chocolat blanc

 

Preheat the oven to 170°C. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
Prechauffer le four a 170C. Faire fondre le chocolat noir (micro ondes ou bain marie).

Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
Dans un saladier, melanger la farine, le bicarbonate et le sel.

Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
Melanger le beurre et le sucre dans un autre saladier jusqu'a ce que le melange soit cremeux. Ajouter le chocolat fondu.

Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate chips.
Ajouter l'extrait de vanille, l'oeuf et les ingredients secs. Ajouter les pepites de chocolat.

Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
Deposer l'equivalent d'une cuillere a glace sur une plaque de cuisson recouverte de papier sulfurise (vous devriez obtenir 12 cookies)

Cook for 18 minutes.
Cuire 18 minutes.

Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
Laisser refroidir sur la plaque de cuisson quelques minutes puis transvaser sur une grille de refroidissement.

If you want to watch the recipe it's here!

 

Posté par Afrog à 11:44 - Commentaires [1] - Permalien [#]
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Commentaires

    I made this recipe for a party and they came out perfect. I love Laura Todd cookies but had them so long ago that I don't know if they taste the same as this. However, I can say that they are really good and if you use quality ingredients, they will taste amazing!

    Posté par Meltintolife, dimanche 25 septembre 2016 à 02:27

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