Totally Chocolate Chocolate Chip Cookies

Totally Chocolate Chocolate Chip Cookies
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
We've been making these cookies forever it seems from one of our favourite Nigella recipes. We used to make them with our trusty mixer but have now converted them to a Thermomix recipe. Decadent to the extreme with a melt in the mouth's impossible to eat just one! These are definitely a sometimes food. For the non-thermomix recipe click here.
  • 125g dark chocolate, minimum 70% cocoa solids
  • 150g flour
  • 30g cocoa
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125g soft butter
  • 75g light brown sugar (rapadura works well)
  • 50g white sugar
  • 1 teaspoon vanilla extract
  • 1 egg, cold from the fridge
  • 350g semi-sweet chocolate morsels or dark chocolate chips or any combination you like (milk, dark, white)
  1. Pre-heat the oven to 170 degrees Celcius and line a baking sheet with baking paper or a silicon baking mat.
  2. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water or in your Thermie and set aside.
  3. Place the butter, white and brown sugar in the TM bowl and cream for 30 seconds at speed 4.
  4. Scrape down the bowl and repeat.
  5. Add the melted chocolate and mix for 10 seconds at speed 4.
  6. Add the vanilla extract and cold egg and mix for 10 seconds at speed 4. Add the cocoa, flour, bicarb soda and salt and mix for 15 seconds on speed 4.
  7. Scrape down the bowl and repeat.
  8. Add the chocolate morsels or chips and mix for 10 seconds on reverse speed 4.
  9. Scoop out 12 equal-sized mounds (we use an ice cream scoop) and place on the baking sheet about 6cm apart. Do not flatten them.
  10. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
  11. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
We sometimes use a smaller scoop to make cookies that are a better size for us. Just reduce the cooking time by a few mins. We also freeze the unbaked (shaped) dough on a tray and pop them in the fridge or freezer. When they are hard, transfer them to a container and keep them in the freezer until required.


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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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