"Nine out of ten people love chocolate, the tenth lies". (Anonymous). I confess I'm a chocolate-addicted: this is the reason why I opened my blog, almost 2 years ago, with this incipit. I love good quality chocolate, it's obvious; but nutella.. mmm I love it over all! In spite of the purists and of my husband who always accuses me:" a blogger like you, how can you love and eat nutella? There's no explanation: you love it point. And in fact I venerate it as the huge jar in Moretti's dreams and film. It 's the mother's womb, the Pamper with a capital P, the place par excellence. Summer or winter does not affect my concession to pleasure: dipping the spoon into the brown velvet cream, strictly kept at room temperature and tasted BY MYSELF, without 'anyone' around. The books about chocolate in my house, then, are wasted and far outweigh the longest toilet paper in the world. Among these I quote definitely "Divine Chocolate" cookbook by Linda Collister: here her recipe of the fantastic choc-chip cookies. Isn't that a happy dance!? To the recipe, I added 1 ml of milk to the final mixture to make it softer for the rest I leave you the recipe faithfully reported.P.S. of course I did the doubled dose again for my problems above!
Ingredienti per circa 30 cookies:
- 100 g dark chocolate
- 100 g walnut or pecan
- 125 g unsalted butter, soft
- 100 g caster sugar
- 100 g light muscovado sugar
- 1 large free range egg
- 220 g plain flour
- 3 tbs bitter cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
How to make:
Heat the oven to 180°.
Break up the chocolate into squares and mix with the nuts. Set aside. Put the soft butter and the sugars into the bowl of a food mixer and beat with the whisk attachment until soft and fluffy. Beat in the egg.
Remove the bowl from the mixer and sift the flour, cocoa, baking powder and bicarbonate of soda into the bowl. Mix well then stir in the chocolate squares and nuts.
Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten slightly with your fingers, spacing the cookies well apart to allow for spreading. Bake in the heated oven for about 12-15 minutes, then leave to cool for 5 minutes before transferring the cookies to a wire wrack. Store in an airtight container and eat within 5 days or freeze for up to a month.
Break up the chocolate into squares and mix with the nuts. Set aside. Put the soft butter and the sugars into the bowl of a food mixer and beat with the whisk attachment until soft and fluffy. Beat in the egg.
Remove the bowl from the mixer and sift the flour, cocoa, baking powder and bicarbonate of soda into the bowl. Mix well then stir in the chocolate squares and nuts.
Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten slightly with your fingers, spacing the cookies well apart to allow for spreading. Bake in the heated oven for about 12-15 minutes, then leave to cool for 5 minutes before transferring the cookies to a wire wrack. Store in an airtight container and eat within 5 days or freeze for up to a month.
