February 1, 2011 at 3:17pm







Katyanne Topping - Based on a recipe from Nigella Lawson


Prep Time

45 minutes




Based on Nigella Lawson's "Totally Chocolate Chocolate Chip Cookies", this mixture goes further, and is just as sinfully good as the domestic goddess' own recipe, and will allow you to support fair trade at the same time....



  • 125 g Whittakers Creamy Milk fair trade chocolate
  • 1 1⁄2 c high-grade flour
  • 30 g fair trade cocoa
  • 1 t bicarbonate of soda
  • 100 g soft butter
  • 75 g light brown sugar
  • 50 g fair trade cane sugar
  • 1 t vanilla extract
  • 2 eggs, cold from fridge
  • 350 g morsels of roughly chopped up Whittakers fair trade chocolate 



1. Preheat oven to 170oC. Melt the 125g fair trade Creamy Milk chocolate in a heatproof dish over a pan of gently simmering water.

2. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large bowl

3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

4. Beat the vanilla extract and cold eggs, and then mix in the dry ingredients. Finally stir in the chocolate morsels.

5. Scoop out 16 even sized mounds, and place on a lined baking tray with about 6 to a tray. Do not flatten them.

6. Cook for around 18 minutes, testing that they are cooked with a cake-tester - if it comes out wet, they're not done yet.

7. Leave to cool slightly on the baking tray for 4-5 minutes, then transfer them to a cooling rack to harden as they cool 




To create even sized mounds of cookie dough, i use a "scoop and release" ice cream scoop that i found in the $2 shop. This is also perfect to use to get even muffin sizing, but ironically, is no good for firm ice cream.

The cookies will spread as they cook. When i made mine, they did not firm up much, and were still reasonably soft when my friends received them as St. Patricks day cookies this year. Definitely store them in an airtight container to keep for as long as possible