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Nigel Slater Chocolate Cookies

Nigel Slater Chocolate Cookies
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Rich, fudgy dark chocolate cookies with a crisp edge and soft centre. Made with quality dark chocolate and a hint of sea salt to balance the sweetness.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup dark chocolate chips (about 6 ounces), or chopped dark chocolate (70% cocoa)

Instructions

  1. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper; this prevents sticking and ensures even browning without excess grease.
  2. In a large bowl, beat the softened butter with both sugars using a hand mixer or stand mixer fitted with the paddle attachment on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and the bottom of the bowl to ensure even mixing.
  3. Add the egg and vanilla extract to the butter mixture, then beat on medium speed until fully incorporated, about 30 seconds. The batter will look smooth and glossy; do not overmix at this stage to avoid incorporating too much air.
  4. In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt. Whisking aerates the dry ingredients and distributes the leavening and salt evenly.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour disappears and a cohesive dough forms. Stop mixing immediately; overworking the dough can develop gluten and make the cookies tough.
  6. Fold in the dark chocolate chips or chopped chocolate with a rubber spatula until evenly distributed. The dough will be stiffer than a typical drop cookie dough but still scoopable. For best flavor, chill the dough for 30 minutes if time allows, though it is not critical.
  7. Using a cookie scoop or two spoons, portion the dough into 12 equal balls, each about 1.5 tablespoons (about 1.5 inches in diameter). Place the dough balls 2 inches apart on the prepared baking sheets; they will spread during baking.
  8. Bake one sheet at a time on the center oven rack for 10 to 12 minutes. The cookies are done when the edges are set and slightly darker, but the centers still look soft, puffed, and slightly underdone. Do not overbake; the residual heat will finish cooking the centers.
  9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This resting time allows the structure to firm up so they can be transferred without breaking. Then transfer the cookies to a wire rack to cool completely.
  10. For a finished touch, sprinkle a tiny pinch of flaky sea salt on each warm cookie if desired. The salt contrasts the sweet richness of the chocolate and echoes the kosher salt in the dough.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 3-4 minutes for a just-baked texture. The dough itself can be shaped into balls, frozen on a sheet, then sealed in a bag for up to 2 months; bake from frozen, adding 1-2 minutes to the bake time.

Nutrition

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Find it online: https://britishrecipes.uk/nigel-slater-chocolate-cookies/