“I have created a cookie recipe that [is] deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes,” Nigella Lawson says of her creation.
The iconic cook first shared her tantalising recipe in Nigella’s Cook, Eat, Repeat cookbook, which was published in October 2020.
Having been a big hit with fans, the cookie recipe has been given a 4.5 out of five-star rating on the BBC Good Food website.
Plus, the straightforward recipe takes less than 30 minutes to prepare and the cookies can be baked within 10 to 30 minutes.
Here’s how to make Nigella Lawson’s “mine-all-mine” sweet and salty chocolate cookies.
Sweet and salty chocolate cookies
- Makes: two large cookies
- Preparation time: less than 30 minutes
- Cooks in: 10 to 30 minutes
Ingredients:
- 50g plain flour
- 10g cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/8 tsp fine sea salt
- 50g soft unsalted butter
- 25g caster sugar
- 15g soft dark brown sugar
- 1/4 tsp vanilla extract
- 25g dark chocolate chips
- 1/4 tsp sea salt flakes
Method
Preheat the oven to 180C (160C fan/gas four). Line a baking sheet with baking parchment.
Stir the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl.
In a larger bowl, vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a creamy mixture.
Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon.
Then, in about three batches, gently beat in the rest of the dry ingredients. Once they are absorbed, beat vigorously until you have a rich brown dough, then stir in the chocolate chips.
Weigh this mixture, and divide it in two. Squidge each half in your hands to form two fat patties about 7cm in diameter and place them on your baking sheet, at least 10cm apart, as they spread while cooking.
Sprinkle 1/8 teaspoon of sea salt flakes over each cookie and bake for about 12 minutes, until the top of each biscuit is cracked.
Once the surface is cracked, the cookies are ready. Whip out the baking sheet, leaving the cookies to cool for five minutes.
Then slip a metal spatula under the cookies and transfer them to a wire rack. For optimal results, leave for another 10 minutes before biting into one.
And there you have it – two deliciously sweet and salty chocolate chip cookies to enjoy.
