Fall/Autumn is here and I’m still steamrolling through Nigella’s new book. Her new tv show has started in England but I have to wait until Sunday to watch it on the food network! I imagine it will be worth it though, as I’ve heard that she compares the shake of a perfect cheesecake to a slight ‘inner thigh whibble’… Really Nigella?! Only you!
Never get sick of this view all year round…
These cookies are fairly dense but delicious and the perfect companion to a perfect latte.
Chocolate Chip Cookies
(from Nigella’s 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
- 300g flour
- 0.5 teaspoon bicarbonate of soda
- 1 x 326g packet milk chocolate chocolate chips
1 x large baking sheet
- Preheat the oven to 170degreescelcius. 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, melt 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 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 in 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 in the baking sheet for 5 minutes before transferring to wire racks.
Makes approx. 14