These cookies are very special, at least to me. They're from Kitchen, Nigella Lawson's wonderful new cookbook, which I've been falling in love with for a few days now. You know how when you're reading a new cookbook you'll mentally earmark different recipes to make later? But then one or two will pop out at you and demand to be made at once? These chocolate chip cookies were that recipe for me, and here's why.
Nigella released her previous cookbook a couple of months before Jeff and I met, and I gave him six of Nigella's unbelievable triple chocolate chip cookies on our first date. (Plying my romantic interests with baked goods was something I did that year.) I knew Jeff was the one for me when I received an email from him an hour or so after the date, wherein he proclaimed the cookies "transcendent" and had equally lovely things to say about me as well. Those cookies quickly became Our Cookies, and I made them for the guests at our wedding six months later. And we have lived happily ever after.
So this afternoon I read Nigella's chocolate chip cookie recipe from her brand new book. She mentioned that she had written seven books, but none of them included a recipe for regular chocolate chip cookies, mainly because they're so difficult to get right. "A cookie that's too crisp feels dry and disappointing, and a cookie that's too chewy tastes like dough. I want a bit of tender, fudgy chewiness, but an edge of crisp bite, too," Nigella wrote, and who can argue? After a lot of testing, she came up with the following recipe, saying, "It's only because I've been buoyed up the ['transcendent' cookies'] success that I've felt confident enough to create this one."
In short: these are in the same ballpark as Our Cookies. I have never been this excited to try a recipe. Seriously.
And ohhhh how this recipe delivered. They're big. They're beautiful. "They're the best chocolate chip cookies I have ever had," said Jeff. Me too. I kind of can't stop thinking about them. I almost feel bad about sharing this recipe with you. If you make these and love them as much as we do, buy one of Nigella's books, what do you say? You will not be disappointed. The way she writes about food will make you swoon, and her books would not be out of place on your bedside table.
- 1 1/4 sticks unsalted butter (10 tablespoons)
- 2/3 C (packed) light brown sugar
- 1/2 C superfine sugar <-- all I had was regular, so I used that and the cookies were awesome
- 2 t vanilla
- 1 egg, refrigerator-cold
- 1 egg yolk, refrigerator-cold
- 2 C flour
- 1/2 t baking soda
- 1/4 t salt <-- Nigella did not include this in the recipe, but I have to have at least a little salt in my cookies
- 11.5 oz bag of milk chocolate chips <-- I find milk chocolate chips a bit cloying in cookies like these, so I used a mix of semi-sweet chips and chunks
Preheat the oven to 325.
Melt the 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. I used a stand mixer.
Beat in the vanilla, the cold egg, and cold egg yolk, until your mixture is light and creamy.
Slowly mix in the flour and baking soda (and salt), until just blended, then fold in the chocolate chips.
Scoop the cookie dough into a quarter-cup measure or a quarter-cup round ice cream scoop and drop onto a parchment or silpat lined baking sheet, plopping the cookies down about 3 inches apart. I was able to fit 6 cookies on a sheet. You will need to make these in 2-3 batches, keeping the bowl of cookie dough in the refrigerator between batches.
Bake for 15-17 minutes, or until the edges are lightly toasted. Mine took 19 minutes. Let cool on the cookie sheet for 5 minutes before transferring to wire racks to cool completely.
Tip: measure out the rest of the dough into 1/4 cup scoops and freeze. Toss the frozen dough into a resealable plastic bag and take these out whenever it's cookie time. Put the cookies in the oven frozen but add 2-3 extra minutes to the baking time.
PS Thanks to Jeff for taking the photo. <3