If you like Cookies de Chocolate: This one is full, but really, of chocolate. Super rich, dense and packed with chocolate. It’s an incredible recipe, and of course, it came from our Nigella.
As our brothers Americans would say: Best Cookie EVAAAA! One of the very famous cookie recipes on the internet and was consecrated by Nigella in one of her programs, in which she calls Totally Chocolate Chip Cookies.
And the name doesn’t lie, it really has a lot of chocolate: it’s melted in the dough, it’s cocoa and it’s chopped. It is a punch of chocolate when you need something really chocolaty.
The Best Triple Chocolate Cookie
Makes: 12 units
- 125 g semisweet chocolate
- 150 g wheat flour
- 30 g cocoa powder (100% cocoa)
- 3 g sodium bicarbonate (1 cup of sweet soup)
- 3 g refined salt (1/2 cup of sweet soup)
- 125 g butter without salt (room temperature)
- 75 g Brown sugar
- 50 g crystal Sugar
- 5 mL vanilla extract (or 1-2mL essence)
- 1 ovo (ice cream)
- 350 g semisweet chocolate (drops or chopped bar)
1 cup: 250mL | 1 tablespoon: 15mL.
- Melt the dark chocolate (125g) in the microwave (or bain-marie), set aside.
- Mix the dry ingredients: wheat flour, cocoa, baking soda and salt, set aside.
- Beat the butter with the sugars (brown and crystal) until it becomes a homogeneous cream, then add the melted chocolate and beat well. Add the vanilla and chilled egg, beat to mix.
- Add the dry ingredients and chocolate drops, mix very well. The dough is ‘soft’, but does not flow.
- Divide the dough into balls, you can use a scoop-type ice cream spoon.
- To maintain an even shape, freeze cookies before baking for 3-5 hours or until firm.
- Heat the oven to 180ºC. Line a baking sheet with parchment paper and place 4-6 cookies leaving space between them. The cookies spread well.
- Bake for about 15-18 minutes. Remove from the oven, let them cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
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