I have to admit, I have baked a lot of chocolate chip cookies in my time, and I mean a lot, but I’ve never found one that has made me stop and smile. My idea of the perfect cookie is a big fat morsel, a crispy shell hiding a warm gooey centre, I’m talking barely warmed through. Everything I tried were just too thin, too crispy or too greasy, not what I would ever call a decent chocolate chip cookie, or even a decent Frisbee for that matter. That was until I discovered the queen of the kitchen, Nigella Lawson, had created a recipe which is portioned out using a quarter cup measure. Now that’s my kind of cookie!
This was everything I’ve been waiting for! I am now a mere twenty minutes away from my perfect cookie, or even ten if you follow my lead and freeze half of your dough! Just roll up that delicious cookie dough into a sausage, wrap in paper and freeze. Just knowing I’ve got a little stash of these beauties just waiting to be baked is so comforting, and perfect for any unexpected guests who just happen to drop by.
Nigellas Chocolate Chip Cookies
(From Nigella Kitchen)
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 teaspoons vanilla extract
1 egg, fridge-cold
1 egg yolk, fridge-cold
1/2 teaspoon bicarbonate of soda
1 x 326g packet of milk chocolate morsels or choc chips
Preheat the oven to 170C. Line a baking sheet with baking parchment.
Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy. Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips.
Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these 2 batches, keeping the bowl of cookie dough in the fridge between batches.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.