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Nigella’s Double Chocolate Chip Cookies

by Cook | Taste | Live on May 23, 2013, 8 comments

Nigella’s Chocolate Chocolate Chip Cookies. Sounds delicious, doesn’t it? And no I didn’t misspell, I wanted to write chocolate twice. Double chocolate. Chocolate AND chocolate chip cookies.

nigella's double chocolate chip cookie

I have been searching for the best double chocolate cookie recipes for a long time. Even though I enjoy searching and trying new recipes, sometimes I just want to find the perfect one, the one that I can make over and over. After having tried a lot of recipes I think I finally found it. The ultimate double chocolate cookie. Ok I agree, a chocolate cookie may be a really personal thing. For example, some people want their cookie thin and crispy, while others want it soft and chewy.


For me the perfect chocolate cookie must be soft and fudgy with a rich chocolate taste. Sounds like your ideal cookie to you too? Then just try this recipe. Queen Nigella did it again. These cookies are rich, intense and super chocolatey! Nigella’s recipe suggests 125 gr dark chocolate + 350 gr chocolate chips. This means almost half a kilo of chocolate! If you think that this is too much for a cookie, then use less chocolate. The first time I made them I only put 200 gr of chocolate chips and they turned out delicious. However, I think the chips make the cookies stay chewy and moist for days, so if you want a really fudgy and rich chocolate texture add the recommended amount.

Nigella's double chocolate chip cookie

And now comes the best part.. you only need 15 minutes to prepare the dough and 18 more minutes for baking. No chilling, no waiting. You are just 35 minutes away from the most delicious chocolate cookie! So what are you waiting for? Go make some cookies!

5.0 from 1 reviews
Recipe type: Dessert, Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 12
You can see the recipe here and a video here
  • 125 grams dark chocolate (minimum 70% cocoa solids)
  • 150 grams plain flour
  • 30 grams cocoa powder (sieved)
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 grams soft butter
  • 75 grams soft light brown sugar
  • 50 grams white sugar
  • 1 teaspoon vanilla extract
  • 1 large egg (cold from the fridge)
  • 350 grams dark chocolate chips
  1. Preheat the oven to 175° C (325° F) and melt the chocolate either in microwave or in double boiler. Remove from the heat, set aside and allow to cool for a little.
  2. In a bowl, whisk together the flour, cocoa, bicarbonate of soda and salt.
  3. Beat the butter and sugars together until very light and fluffy. Gradually add the melted chocolate and continue beating just to combine everything.
  4. Add the vanilla extract and beat in the cold egg.
  5. Then gently add the drying ingredients and stir in the chocolate chips.
  6. When the dough has come together scoop up dessert spoon-sized chunks of dough and place them on a lined baking sheet about 6cm apart. Do not flatten them.
  7. Bake for 16-18 minutes. Do not overbake them. Even if they look undercooked remove from the oven and leave them cool completely before transferring to wire racks.
  8. Enjoy with a huge glass of cold milk!


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8 thoughts on “Nigella’s Double Chocolate Chip Cookies

  1. Just finished making a batch of these. I added a handful or two of slivered almonds just because they were handy…added a little crunch to the fudgy texture. Great recipe – thanks for the inspiration!

  2. Pingback: Possibly the best cookie recipie ever? | happygeekcreations

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