Intense Chocolate Cookies

Even though I would love to claim fame from these cookies because of their intense chocolate flavour, I cannot. The recipe belongs to Nigella Lawson, who's programmes, including Nigella Express, I am enjoying thoroughly.
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To my children's delight I made these last night. Surprisingly easy and must say hit to spot for an after dinner snack last night. The recipe only makes 12 cookies but be warned they are large and very moreish.
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And as Nigella says in her television series, these are definitely the cure for everything, well almost everything!
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Intense Chocolate Cookies

source: Nigella Lawson

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Serves: 12

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125 grams dark chocolate

150 grams plain flour

30g cocoa, sifted

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

125 grams unsalted butter, softened

75 grams light brown sugar

50 grams caster sugar

1 teaspoon vanilla extract

1 egg, cold from the fridge

350 grams dark chocolate chips

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Preheat the oven to 170 deg C.
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Break the 125 grams dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
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Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
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In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
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Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
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Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6 cm apart. Do not flatten them.
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Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
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Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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Just like Nigella did in her TV episode of Nigella Express I cooked only 6 of the cookies and froze the other 6 for later use. I froze them on a cookie tray and transfer to a snap lock bag when completely frozen. When required, defrost and then cook as above.