More Smugness--Double Chocolate Cookies

Ok, once you get me started with cookies it is all over, but just one more. This is a Nigella recipe that is dead simple, and I almost always have the ingredients on hand to make them. I've used M & M's in these, and white chips too just to mix things up. I love the super-size of these cookies, but they can easily be made smaller, just watch the cooking time. They are also perfect for scooping out the dough and freezing in in cookie size balls, to cook later. I made these once when I served smores at a party as an alternative to graham crackers.

Totally Chocolate Chocolate Chip Cookies
from Nigella Express

	INGREDIENTS 4oz dark chocolate, minimum 70% cocoa solids 1 cup flour 1/4 cup cocoa, sieved 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup, 1 stick soft butter 1/2 cup light brown sugar 1/4 cup white sugar 1 teaspoon vanilla extract 1 egg, cold from the fridge 2 cup (about 1 bag) semi-sweet chocolate morsels or dark chocolate chips Serving Size : Makes 12

1.	Preheat the oven to 325 . Melt the 4oz dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2.	Put the flour, cocoa, baking soda and salt into a bowl.
3.	Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me. this is so true!) Add the melted chocolate and mix together.
4.	Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5.	Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
6.	Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7.	Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.