For this month’s Secret Recipe Club, I was assigned My Hobbie Lobbie, a blog written by Trisha who is based out of Mumbai India. There are a lot of reasons why the SRC is great, and one of them is that you get to interact with bloggers from all over the world like I got to this month. In person I can only interact with those bloggers who are relatively nearby, but through groups like this one, I am able to expand my horizons and I think that’s so great. I had a lot of fun perusing Trisha’s blog, and from her recipes narrowed my choice down to a few great looking options before finally settling on these cookies for this month’s challenge. I read some reviews about them in which everyone raved, so I figured there was a good chance that I’d love them too.
This recipe is simple and straightforward, but one really tricky part of it for me was that the measurements were all in grams! I don’t think I have ever made a recipe before using measurements that weren’t converted into my familiar cups and teaspoons, but I decided to give it a go this time. Using my handy kitchen scale, I measured everything by weight, which was a lot easier than I’d anticipated. I’ve always been sort of daunted by my kitchen scale for things like flour and sugar, but given that they provide such a precise measurement, I may have to reconsider in the future. I actually tried converting this recipe, but found that it didn’t convert into even US measurements, so I’ve left it exactly as I followed it, but if you feel inclined to change it you can use this simple conversion tool.
These cookies are really great. They have a unique texture to them – very light and buttery and crumbly, which usually isn’t my thing, but I just adore these. The cocoa powder paired with the melted bittersweet chocolate works wonders to highlight the rich chocolate flavor, and the semisweet chips are a burst of sweetness in every bite. I drizzled many of the finished cookies with a generous dose of leftover salted caramel sauce, which was SO YUMMY. I know yummy is such an unsophisticated food term, but I’m just telling it like it is.
Somehow when transporting these cookies from the cookie sheet to a cooling rack, one of them had the sad fate of crashing to the counter and falling into a pile of chocolate pieces. And as if one lost cookie wasn’t enough, it was followed swiftly by a SECOND cookie crashing to the counter and crumbling on impact. I’m such a klutz sometimes! But in the midst of this tragedy, Kevin and I dissolved in fits of giggles, and then proceeded to eat nearly all of the “crumbs” in quick succession. We collapsed onto the couch groaning about bellies too full of chocolate, but truth be told I loved every minute.
Totally Chocolate Chocolate Chip Cookies
Originally adapted from Nigella Lawson
125g butter, at room temperature
75g light brown sugar
50g white sugar
125g dark chocolate
1 tsp. Vanilla extract
1 egg, cold from the fridge
1 tsp. baking soda
1/2 tsp salt
200g dark chocolate chips
Preheat the oven to 170°C. Line a couple of baking sheets.
1) Melt the chocolate using a double boiler (In a heatproof bowl over a pan of simmering water).
2) In a bowl, cream the butter and sugars. Add the melted chocolate and mix well. Add the vanilla extract and the egg and beat well. Mix in the flour, cocoa and bicarbonate of soda. Finally add the chocolate chips and fold till they are well distributed.
3) Scoop out mounds of the batter on the prepared baking sheets using an ice cream scoop and a palette knife, if needed. Place them about 3 inches apart. Do not flatten them. Bake them for about 18 minutes. Test with a cake tester to make sure it comes out semi-clean and not wet with batter. If you happen to pierce a chocolate chip, wipe the tester and try again.
Let it cool on the baking sheet for about 5 minutes and then move to a cooling rack to cool completely. The cookies will harden as they cool.