intense chocolate cookies
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!
Blonde Designs
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.
Reader Comments (18)
these look amazing. we just made cookies yesterday but these are going on the "must make" list
Angie,
Glad I'm not the only girl who feels inherently more at ease in the presence of good food and tasty treats! :-)
These look amazing! This might be a silly quetion, but how do you convert the recipe from grams?!
Oh wow these look amazing! I've seen her on TV before a long time ago but didn't know her name!
I just corrected the link to a recipe not in grams. So sorry for the oversight! Happy baking.... -Angie
OH shoot, I where can i find the recipe in grams? I entirely don't get ounces and such. Looks so delish, I can't wait to try it!
I absolutely love that recipe have made it many times!!! Isn't she great? Although you know that if it's a Nigella recipe, there's bound to be no holding back on butter/ sugar and the likes!
Love your packaging! too cute.
Ashley, with CWDkids
www.kidbits.cwdkids.com
Here is the recipe link in grams: http://www.bbc.co.uk/food/recipes/database/intensechocolatecook_87336.shtml
Thank you for the link to metric! My husband will LOVE these for Valentine's.
These look lovely! Where do you purchase your glassine bags (for this project and the ones you use for individually wrapped cookies?). The presentation is always so beautiful.
I buy the "Crystal Clear Cello Bags" from papermart.com. The size I like for packaging cookies is 4 X 2-1/2 X 9-1/2. It is a steal, at $8.28 for 100 bags. –Angie
Girls, Love the cookies, I made them last night, they were delicious and this morning the Today Show, tells us again that dark chocolate is healthy. Wow! Love you both and the Blog.
OK, quick question but do you use baking dark chocolate or just regular dark chocolate? I was at the store today to get the ingredients but realized I wasn't sure what kind to get. I know usually with baking, you get the "baking" type of chocolate. Any advice or comments out there to help me? Thanks!!
I've used both – "baking" dark chocolate as well as ghiradelli dark chocolate chips. Both work well. –Angie
its amazing looks tasty and flavourise to see. i am damn crazy about chocolates , and i love to take cookies in my breakfast everyday . specially chocolate cookies.. it make me more hungry to have cookies all d day with my meals :P
good luck .keep working
I think the recipe looks really amazing, I haven't tasted this yet, but I would like to try this recipe on my next adventure in my kitchen, thanks for the recipe,
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