Intense Chocolate Cookies

For the first Anna’s Kitchen at Ayabe Tokusankan this summer I wanted to go for something very yummy. This is adapted from a Nigella Lawson recipe, I toned down the chocolate and sugar content but they are still extremely chocolately and very morish. Nigella suggests that you can freeze scoops of dough to have ready to bake at anytime, however we never seemed to have any left over dough. Next time…..



  • 100g dark chocolate (70% cocoa solids)
  • 150 g plain flour
  • 30 g cocoa powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 g soft unsalted butter
  • 115 g sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 200 g dark chocolate chips or chunks
  • Chopped hazelnuts or flaked almonds (optional)


  • Preheat the oven to 170°C
  • Melt the 100g dark chocolate over a pan of barely simmering water.
  • Cream the butter and sugar in a bowl. Add the melted chocolate and mix together.
  • Beat in the vanilla extract an egg.
  • Add the flour, cocoa powder, bicarbonate of soda and salt into a bowl.
  • Finally stir in the chocolate chips/chunks, and nuts if using
  • Scoop out equal-sized mounds with a dessert spoon and place on a lined baking sheet with plenty of space between each one.
  • Do not flatten them.
  • Cook for 18 minutes, testing to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
  • Leave to cool slightly on the baking sheet, then transfer to a wire rack to cool completely.



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