Nigellas Chocolate Chip Cookies Recipes

CHOCOLATE CHIP COOKIE DOUGH POTS

Steps:

• Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4, and measure the flour, salt and baking soda into a bowl, forking together to mix.
• With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
• Gently fold in the flour mixture, then, once it's all mixed in, fold in the chocolate chips.
• Divide the dough between 6 ramekins (you will need about 41/2 tablespoons of batter for each one). Using a small offset spatula (for ease) or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops.
• Place the ramekins on a baking sheet and bake in the oven for 13 to 15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins.
• Leave to cool for 5 to 10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or creme fraiche on the side. They will set as they cool down, so don't dally now.

NIGELLA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 340 degrees farenheit.
• Beat butter and sugars together in a mixer until light and fluffy.
• beat in vanilla and egg until light and fluffy.
• slowly add flour and baking soda to wet ingredients.
• Fold in the chocolate chips.
• Use a baking sheet to place 1/4 cups of cookie dough into balls place on sheet about 8 cm apart.
• bake 15-17 mins or until edges are lightly toasted.
• when done transfer to wire cooling racks.