Chocolate chip cookies from Nigella Kitchen: Recipes from the Heart of the Home (page 256) by Nigella Lawson

  • milk chocolate chips
  • light brown sugar
  • superfine sugar
  • eggs
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AlineLorieri on May 16, 2021

    We made these tonight. I used about 250g of chocolate and that was definitely enough. They are super quick to make and turned out delish, they don't spread much actually, hold shape quite well. I froze half of the dough for future freshly baked cookies. There is nothing better than the smell of fresh cookies :)

  • Ro_ on May 18, 2020

    Agree with commenter saying that you don't need as big a quantity of chocolate chips as the recipe suggests. I used 200g plain chocolate cut up small, which still gave me cookies with an abundance of chocolate. These cookies tasted great and went down really well with my family. I gave them 15 minutes at 160 fan, and I think next time I'd try just 12 minutes to get them slightly softer and gooier.

  • Livmichelle on May 06, 2020

    Good classic CC cookies, kids loved them, nice size

  • kateastoria on May 07, 2019

    Great recipe, added 1/2tsp salt. Only had 200g of chocolate chips but seemed plenty

  • MsMonsoon on January 15, 2018

    Surprisingly good, with a great density, and really easy to make! Butter is melted and eggs are used cold, so you can whip these up so quickly. I used less than my 10 oz. bag of Trader Joe's semisweet chocolate chunks. I think the 11.5 oz of chocolate chips in the recipe is a bit too much. Using the 1/4 cup scoop size as the recipe instructs makes a nice generous cookie. But you can use a 1/8 cup scoop (2 tablespoons) to make a smaller, more standard cookie.

  • Jane on January 25, 2011

    These are really good cookies. They have depth, both of flavor and some heft in the hand though I made them half the size she suggests. She says 1/4 cup (60ml) and I did 2 tbl (30ml) so I don't know how I got 17 cookies and she suggests a yield of 14 of her double-sized ones. Anyway, they're good.

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