The best Chocolate Chip Cookies

I have borrowed a book from my mother-in-law - Nigella Express. I love Nigella's recipes. One of my family's favourites (within the first few bakes) has become Totally chocolate Chocolate chip cookies.


I have adapted the recipe to suit my family and I don't use the best chocolate in the world. I do try and use chocolate with a high cocoa solid content. The best thing about this recipe is it make 12 cookies, you can cook as many as you want (fresh) and then freeze the rest in their ice-cream scoop blobs, ready to get out of the freezer and straight in the oven for fresh cookies another day. 

Totally Chocolate Chocolate Chip Cookies

(adapted from Nigella Express)

Ingredients

100g milk Chocolate

25g dark chocolate (min 70% cocoa solids)

150g Self-raising flour

30g Cocoa

1 teaspoon bicarbonate of soda

1/2 teaspoon Salt

125g butter

75g light brown sugar

50g sugar

1 teaspoon vanilla extract

1 egg

2 bags of chocolate chips (white, milk, dark - I use about 200g)

Method

1. Preheat the oven to 170C. Melt the chocolate (I do this in the microwave for about 2 mins).
2. Put the flour, cocoa, bicarb and salt into a small bowl.
3. Cream the butter and both sugars in a large bowl. Add the melted chocolate
4. Beat in the egg and vanilla extract and then mix in the dry ingredients and the chocolate chips.
5. Using an ice cream scoop, scoop out equal size mounds (don't flatten) and place about 6cm apart,as they will spread as they cook, on a lined baking sheet.
6. Cook for 18 minutes.
7. Leave to cool slightly on the baking sheet for 5 minutes, then transfer to cooling rack. 

They taste best fresh, so don't cook them all. Cook what you need and put the rest on a tray in the freezer. When hard transfer to a bag. Cook from frozen as needed. Yummy!!!