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Nigella's Choc Chip Cookies



14 piece(s)

125gm unsalted butter softened

  • 125 grams unsalted butter, soft
  • 125 grams Soft Light brown sugar, I used just 60grams
  • 100 grams caster sugar, I skipped this
  • 2 level teaspoons Pure Vanilla Extract
  • 1 egg, cold from fridge
  • 1 egg yolk, cold from fridge
  • 300 grams flour, I used spelt flour
  • 1/2 level teaspoon bicarbonate of soda
  • 1 package 340gm Cadbury's milk chocolate chips packet, Dark also works well

Recipe's preparation

    Nigella's Choc Chip Cookies
  1. 1. Melt butter 3 minutes/ 90 degrees/ speed 1 until all melted

    2. Let butter cool 5 minutes

    3. Mix (both) sugars 30 seconds/ speed 4

    4. Add vanilla, cold egg and cold egg yolk and mix 30 seconds/ speed 4 until light and creamy

    5. On speed 1, Slowly mix in flour and bicard soda until just combined

    6. Add chocolate reverse/ 20 seconds/ speed 3 until just combined

    7. Remove dough, wrap in cling film and place in fridge for 3- 24 hours.

    8. Remove dough, slice into cookie shapes (approx 80mm thick) and place on baking tray lined with baking paper

    9. Bake in pre-heated oven at 170 degrees celcius (fan-forced) for 7-10 minutes until golden

    10. Remove from oven and allow to cool


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This recipe was converted from Nigella Lawson's 2010 book Nigella Kitchen.

I republished her original ingredient quantities but I cut the sugar down to just brown sugar, no caster. 

Baking time with cookies depends on your preference and oven - just watch them, as soon as the edges start to brown, take them out and let them cool. They'll set firm and chewy. 

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  • A really unusual choc chip

    Submitted by van der Ploeg on 5. November 2016 - 14:56.

    A really unusual choc chip biscuit recipe. A cross between a cake and biscuit! I stuck with the recommended sugar quantities. I used a whole packet of Cadbury choc chips and you honestly don't need any more. Plenty of sweetness from the choc chips alone. Yummy!

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  • yummo!  These are indulgent.

    Submitted by Faulknermara on 14. August 2016 - 17:38.

    yummo!  These are indulgent. I didn't have enough dark choc chips so I used white choc chip as well. Easy recipe to follow. I have cooked these before without puttng them in the fridge. They still make a yummy biscuit but not as good a texture. 

    I did do less sugar as suggested and I definatly recommend that for others as they are rice enough with all the choc chips. 


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  • These are great! The first

    Submitted by JessiePWS on 6. June 2016 - 13:13.

    These are great! The first recipe I've found that gives a soft chewy cookie that still retains a degree of firmness. I didn't have choc chips so just chopped up a block of dark chocolate beforehand. Will definitely be making these again!

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