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Chocolate Chip Cookies (Nigella Lawson) Recipe

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This recipe for Chocolate Chip Cookies (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 sticks soft unsalted butter
2/3 cup soft light brown sugar
1/2 cup superfine sugar
2 teaspoons pure vanilla extract
1 egg (fridge cold)
1 egg yolk (fridge cold)
2 cups flour
1/2 teaspoon baking soda
11 1/2 ounces package milk chocolate chips
Directions:
Directions:
Preheat oven to 325ºF. Line a baking sheet with baking parchment.
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.
Beat in the vanilla, the cold egg and the cold egg yolk until your mixture is light and creamy.
Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
Scoop the cookie dough into an American quarter-cup measure or a quarter cup round ice cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 3" apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.
Number Of Servings:
Number Of Servings:
14
Personal Notes:
Personal Notes:
Here is a fabulous tip from Nigella about softening butter!
"If you've forgotten to take your butter out of the refrigerator and need to soften it in a hurry, here's the best and safest way I have found. Put a stick of butter in a gallon zip top bag. Next, take a rolling pin or other implement and beat the living tar out of the butter. After a very short while, the butter has become pliable and room temperature."

 

 

 

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