I love Nigella Lawson. I love her television show, her humor and just about every recipe I've tried. I especially love laying in bed at night and reading one of her cookbooks – I usually end up chuckling out loud at her tongue-in-cheek witticisms.
My favorite recipe of Nigella's, to date, is this one for Intense Chocolate Cookies (I love the name). They are seriously, intense – 3 different kinds of chocolate all combined into one delicious cookie. You must eat these while sipping an ice cold glass of milk.
Amelia and I whipped up a batch of these last week to take to my brother-in-law for his birthday.
Please note that the recipe does not make nearly enough and I usually end up quadrupling it, leaving plenty of cookies for neighbors, friends and our freezer. There is something infinitely comforting to me when our outside freezer is stocked full of food and desserts.
Hope you enjoy!
If you don't have a kitchen scale for the recipe link above, here's the conversion:
4 oz. semisweet chocolate
1 c. flour
1/4 c. unsweetened cocoa, sifted
1 t. baking soda
1/2 t. salt
1/2 c. (1 stick) soft butter
1/2 c. light brown sugar
1/4 c. sugar
1 t. pure vanilla extract
1 egg, cold from fridge
2 c. semisweet chocolate morsels or dark chocolate chips (2 bags)
1. Preheat oven to 325 degrees. Melt the 4 oz. of chocolate.
2. Measure dry ingredients into a bowl.
3. Cream butter and sugars and add melted chocolate.
4. Beat in vanilla and egg and then mix in dry ingredients; stir in chocolate chips.
5. Scoop out on cookie sheet; bake for 15-16 minutes.
6. Let cool for 5 minutes on baking sheet before transferring to wire rack to cool.