When you live alone, celebrity chef Nigella Lawson notes in her new book, Cook, Eat, Repeat, satisfying a sweet tooth with cookies can be challenging. “Do without or make a batch big enough to keep a huge hungry household happy,” says Lawson.
She tackled that challenge with this recipe, which “answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with flaky sea salt.”
It also yields just two large cookies, few enough to quell a yen without going overboard, yet generous enough to share if you must. “These are big old cookies so, if you find yourself in company—and in a generous mood—you can graciously offer one of them without feeling short-changed,” she promises.
Either way, since you mix the batter for these cookies by hand, you’ll feel you’ve earned them.
Related: Nigella Lawson’s Berry Delicious Cherry and Almond Crumble
[From Cook, Eat, Repeat by Nigella Lawson. Copyright 2020 Nigella Lawson. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.]
Table of Contents
Mine-All-Mine Sweet and Salty Chocolate Cookies
Ingredients
- ⅓ cup all-purpose flour (regular or gluten-free)
- 1½ Tbsp unsweetened cocoa powder
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp fine sea salt
- 3 Tbsp unsalted butter, softened (vegan is fine)
- 1½ Tbsp superfine sugar
- 1 Tbsp dark brown sugar
- ¼ tsp vanilla extract
- 2 Tbsp mini bittersweet chocolate chips
- ¼ tsp flaky sea salt
Directions
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Preheat oven to 350°F. Line a light-colored baking sheet with parchment paper.
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In a small bowl, combine first 5 ingredients. In a slightly larger bowl, use a small wooden spoon to beat butter, sugars and vanilla until buff-colored and creamy. A generous spoonful at a time, gently beat in flour mixture. Once dry ingredients have been absorbed, beat vigorously until a sticky rich-brown dough forms. Stir in chocolate chips. Divide mixture into 2 portions, forming each into a 2½-inch patty. Place at least 4 inches apart on prepared baking sheet. Sprinkle evenly with flaky sea salt. Bake 12 minutes or until tops are riven with cracks (cookies will be soft). Let cool 5 minutes on baking sheet. Use a metal spatula to transfer cookies to a wire rack. Cool 10 minutes before eating (if you can).
Kitchen Counter
Makes 2 large cookies.
