chocolate biscuits

Nigella Lawson calls these simple chocolate biscuits &#8216;Granny Boyd&#8217;s biscuits&#8217; after her editor&#8217;s, Eugenie Boyd, granny – who gave her the recipe. And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, &#8216;these biscuits are so fine-textured they actually melt on the tongue&#8217;. If you prefer cookies, we can guarantee our best ever chocolate chip cookies won&#8217;t disappoint. Special offer! Love Nigella and her recipes? Then we have a fantastic offer for you. Subscribe to delicious. magazine today to receive a FREE copy of her new book Cook, Eat, Repeat. Offer ends 31 October 2020, while stocks last. &nbsp;

Nigella Lawson&#8217;s chocolate biscuits

flour

cocoa powder

250 grams unsalted butter (room temperature)

grams caster sugar

You will also need…

Preheat the oven to 190°C/170°C fan/gas 5. Sift together the flour and cocoa powder into a mixing bowl and set aside.

Cream together the butter and sugar until light and pale in colour (you can use a wooden spoon but it’s easier and quicker with an electric hand whisk).

Mix in the sifted flour and cocoa – the mixture might look as if it needs liquid to bring it together, but keep working in the ingredients and it will form a dough.

Working quickly, roll the dough between the palms of your hands into walnut-sized balls and arrange on the baking sheets, spaced well apart. Flatten the cookie dough balls with the back of the fork.

Bake the cookies in the preheated oven for 5mins, then turn the temperature down to 170°C/150°C fan/gas 2 for a further 15-20 mins.

The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Vintage chocolate chip cookies

salted butter, softened

light brown muscovado sugar

granulated sugar

tsp vanilla extract

plain flour

½ tsp bicarbonate of soda

salt

plain chocolate chips

Heat the oven to 190C/fan170C/gas 5 and line two <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheets</a> with non-stick baking paper.

Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">beat</a> until creamy.

Beat in 2 tsp vanilla extract and 1 large egg.

Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

Add 200g plain chocolate chips or chunks and stir well.

Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

Leave on the tray for a couple of mins to set and then lift onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a>.

“Try making a cake using breadcrumbs instead of flour. It gives a wonderful texture that absorbs syrup beautifully.” – Mike McEnearney

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