Oats and chocolate go so well together and this easy biscuit is proof.
7 tbs. butter, softened
scant 1/2 cup light brown sugar
1/4 cup caster sugar
1 tsp. vanilla extract
1/2 cup all-purpose flour
3/4 cup rolled oats
3 tbs. cocoa powder
1/2 tsp. baking soda
Heat the oven to 350°F and line 2 baking sheets with parchment paper.
Cream together the butter and sugars, then stir in the vanilla and egg. Add the flour, oats and cocoa powder and combine well. Stir in the chocolate chips.
Roll into 1″ balls and place on the baking sheets with space between. Bake for 12-15 minutes, or until flattened. Leave on the baking sheets for 1 minute, then remove to a wire rack to cool completely.
Affectionately called “Merookies” by Nigella, these delights are a cross between a meringue and a cookie.
2 egg whites
pinch of fine sea salt
1/3 cup plus 2 tbs. caster sugar
1 tsp. corn starch
1 tsp. apple cider or white vinegar
1/2 tsp. ground cardamom
1/3 cup dark chocolate chips
1/2 cup pistachios, finely chopped
Heat the oven to 350°F and line a baking sheet with parchment paper. Whisk the egg whites and salt together until soft peaks form. Add the sugar a bit at a time until the mixture is thick and gleaming. Fold in the corn starch, vinegar and cardamom, then fold in the chocolate chips and most of the pistachios.
With a spoon, drop mounded blobs onto the baking sheet about 1 1/2 inches in diameter. Sprinkle with the remaining pistachios. Put in the oven, immediately turn if off and leave the cookies to cool overnight.
Makes 12 – 14
If you like a gooey chocolate chip cookies, then you will be ever so thankful for this recipe. Using ramekins gives just the right goo-to-crust ratio. Nigella recommends serving them with cream or creme fraîche.
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
8 tbs. soft butter, plus more for greasing the ramekins
1/2 cup plus 1 tbs. light brown sugar
1 tsp. vanila extract or paste
1 extra large egg
3/4 cup semi-sweet or bittersweet chocolate chips
Heat the oven to 350°F and lightly butter 6 x 3 1/2″ ramekins. Mix together the flour, salt, and baking soda.
Using an electric mixer, or by hand, beat the butter with the sugar until you have a creamy mixture. Add the vanilla and egg, then fold in the flour mixture and the chocolate chips. Divide between the ramekins and smooth the tops using an off-set spatula.
Place on a baking sheet and bake for 13-15 minutes. They will be quite gooey inside and golden brown on the top and around the edges. Leave to cool for 5-10 minutes before serving.