The following recipe comes courtesy of my favourite contestant on the last season of Top Chef: Just Desserts. Eric’s desserts were never super posh or pretentious, just professional home-bake style goodness that focused on great flavour. If I remember correctly he won the elimination challenge with these cookies and that win was much deserved. The recipe is so simple, definitely the best chocolate chip cookies I’ve made.

And I just discovered while researching Eric that he works for the famous Baked bakery in New York, super cool!

Eric Wolitzky’s Chocolate Chip Cookies


  • 340 grams butter
  • 200 grams sugar
  • 400 grams brown sugar
  • 21 ounces flour
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 2 eggs
  • 2 yolks
  • 21 ounces chocolate chips


1. Melt butter, cool slightly.

2. Paddle sugars with melted butter.

3. Whisk together dry ingredients.

4. Add eggs slowly.

5. Add flour, mix, add chips.

6. Bake at 325 for 14min or until golden brown.


Nigella Lawson’s baking is generally rich enough to make anyone weak at the knees, but when she starts throwing out extra words like CHOCOLATE in her recipe titles, you know it’s gonna get crazy.

This is the best double chocolate cookie recipe I have ever tried. These are big, rich and not for the faint cookie hearted.

Bake these, make friends, be happy. Cheers Nigella.

Totally Chocolate Chocolate Cookies


  • 125g dark chocolate, minimum 70% cocoa solids
  • 150g flour
  • 30g cocoa, sieved
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 125g soft butter
  • 75g light brown sugar
  • 50g white sugar
  • 1 teaspoon vanilla extract
  • 1 egg, cold from the fridge
  • 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips


Serves: Makes 12
  1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
  2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
  3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
  4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
  5. Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
  6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
  7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

I have a confession, I stole a book from my family’s house when I was in England (The Hummingbird Bakery cookbook), it might belong to my aunt, it might belong to my dad. Who knows, but the important thing is that I have it now and it’s brilliant! Hurray! And these cookies are the bomb – make them right now! They were a big success at the party I made them for.

Double Chocolate Cookies

  • 50g unsalted butter
  • 450g dark chocolate, roughly chopped
  • 2 eggs
  • 170g soft light brown or light muscovado sugar
  • 1/4 teaspoon vanilla extract
  • 85g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

2 baking trays, lined with greaseproof paper

makes 12

  1. Preheat the oven to 170DegreesCelcius (325DegreesFahrenheit) Gas 3.
  2. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
  3. Put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined.
  4. Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Finally, stir in the remaining chocolate until evenly dispersed.
  5. Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

Yum yum yum, Snickers are great but I think I prefer Mars but that doesn’t detract from the tastiness of these cookies. Peanut butter AND Snickers all jam-packed in a cookie can only result in a big win.

I’m not sure why but my cookies are ending up square shaped straight out of the oven… not sure what I’m doing wrong there. They’re meant to be circular! Only thing to do is keep trying again I suppose…


Peanut Butter Snickers Cookies


Yield: About 24 cookies      *I halved the recipe*

Prep Time: 20 minutes | Bake Time: 10 to 11 minutes

– 1¼ cups all-purpose flour
– ¾ teaspoon baking soda
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup creamy peanut butter
– ¾ cup granulated sugar
– ½ cup light brown sugar
– 1 egg
– 1 tablespoon milk
– 1 teaspoon vanilla extract
– 1½ cups chopped Snickers candy bars (about 4 regular size bars)
– ¾ cup milk chocolate chips

1. Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.

4. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

5. Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.

6. Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.

Giant is an understatement for these effing gigantinormous cookies.

One could eclipse the moon.

One could act as a manhole cover.

You could play frisbee with one.

Lady Gaga could make a ‘Giant Cookie Dress’ out of them.

The possibilities are endless. The main thing is though, they are delicious.

Giant Double Chocolate Cookies


Yield: 12 very large cookies

  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1¼ cup sugar
  • 2 large eggs
  • ½ cup dark cocoa powder
  • 2¼ cups all-purpose flour
  • ¼ tsp. coarse salt
  • 1 tsp. baking powder
  • 2½ cups semi-sweet chocolate chips


  1. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
  2. Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

I am hungover. Does a person need to consume half a bottle of wine in half an hour? No. No they don’t. And yet I still drink too much, too fast, every time gosh darnit. Oh well. At least there was a lot of bacon, cupcakes and cookies.

I was well chuffed with how these cookies turned out, maybe lacking a little on the chocolate side of things but the texture and flavour were bang on. I suppose cookie dough really can mature, like a wine.. in the fridge… over 24 hours.

One of the consumables tenderly hugged in bacon:

Chocolate Chip Cookies

(Adapted from Jacques Torres)

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

  • 2 cups minus 2 tablespoons
  • (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.


Megan has been busy with her teaching practicum recently and her mentor teacher was kind enough to bring in some DELICIOUS ginger cookies and even share the recipe. I’m not usually a ginger girl myself but the texture and softness of these cookies are delightful.  Thankyou!

Ginger Cookies

  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs, beaten
  • 7/8 cups molasses
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp ginger
  • 2 tsps baking soda
  • 4.5 cups flour
  1. Cream butter and sugar, add well beaten eggs, molasses and spices. Dissolve soda in a little hot water. Stir well and add flour 1 cup at a time.
  2. Butter hands & roll into balls. Press tops into white sugar. Bake on greased cookie sheet for 15 minutes at 350 degrees fahrenheit.