Nigella Lawson may be British, but her chocolate chip cookies are full of American soul. The best asset of her chocolate chip cookie recipe is the colossal ratio of chocolate to dough. Anyone savoring a morsel of these buttery beauties couldn’t help but notice the overwhelming goodness that the abundance of chocolate chips brings.
As a frugal baker myself, I tend toward chocolate chip cookie recipes that yield dozens and dozens of cookies rather than concerning myself with the number of chips in each bite. With Nigella’s recipe, I threw budget consciousness to the wind and wound up with some scrumptiously perfect crisp-on-the-outside and soft-on-the-inside cookies that are lush, especially when paired with coffee ice cream.
Chocolate Chip Cookies
from Nigella Kitchen yields 17-18 huge cookies or 3 dozen 2″ cookies
10 T. butter, soft
2/3 c. light brown sugar, packed
1/2 c. superfine sugar
2 t. vanilla extract
1 egg, refrigerator cold
1 yolk, refrigerator cold
2 c. AP flour
1/2 t. baking soda
1 (11.5 oz.) bag milk chocolate chips *I used semi-sweet
pinch salt *my own addition
Preheat oven to 325F. Line a cookie sheet with parchment paper.
Melt butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them, and beat together.
Beat in the vanilla, the cold egg, and the cold yolk, until your mixture is light and creamy.
Slowly mix in the flour and baking soda until just blended, then fold in the chocolate chips.
Scoop dough onto prepared sheets using a quarter cup measure (I used Tablespoons) plopping dough about three inches apart. Refrigerate dough between batches.
Bake 15-17 minutes or until the edges are lightly toasted. Cook on cookie sheet for 5 minutes and transfer to a wire rack to cool completely.
Summer Elizabeth couldn’t resist the photo shoot set-up and managed to successfully snag herself a bite or two, which she knew she would not otherwise receive. This photo shows the aftermath of mommy removing the cookies from her pudgy little hands.
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