Monday, April 26, 2021

Mine-All-Mine Sweet and Salty Chocolate Cookies from Nigella Lawson

I poked around Nigella Lawson's newest cookbook, Cook, Eat, Repeat: Ingredients, Recipes, and Stories and found the usual inviting tone I'm used to in her recipes and shows. She always makes a dish seem possible whether it's a recipe for two cookies (for one) or a more complex dinner. I love how this cookbook even has a rhubarb section, with a mix of specific recipes and also some written about in a narrative about rhubarb, from which a person could glean a recipe. (I've also discovered, between Nigella and Edd Kimber, that the British possible benefit from something called forced rhubarb which I'm not sure we even have in the United States.) I've marked other recipes to try but was of course going to go for these cookies first. I used Raaka maple dark chocolate discs instead of mini bittersweet chocolate chips, and added more than you would think should be reasonable, and was not sorry.

Two dark chocolate cookies together on a red plate.

Mine-All-Mine Sweet and Salty Chocolate Cookies


  • ⅓ cup all-purpose flour (regular or gluten-free)
  • 1½ Tbsp unsweetened cocoa powder
  • ⅛ tsp baking powder
  • ⅛ tsp baking soda
  • ⅛ tsp fine sea salt
  • 3 Tbsp unsalted butter, softened (vegan is fine)
  • 1½ Tbsp superfine sugar
  • 1 Tbsp dark brown sugar
  • ¼ tsp vanilla extract
  • 2 Tbsp mini bittersweet chocolate chips
  • ¼ tsp flaky sea salt

One cookie cut in half to show the melty center, with a backdrop of a back yard fence with lights illuminated along it.


  1. Preheat oven to 350°F. Line a light-colored baking sheet with parchment paper.

  2. In a small bowl, combine first 5 ingredients. In a slightly larger bowl, use a small wooden spoon to beat butter, sugars and vanilla until buff-colored and creamy. A generous spoonful at a time, gently beat in flour mixture. Once dry ingredients have been absorbed, beat vigorously until a sticky rich-brown dough forms. Stir in chocolate chips. Divide mixture into 2 portions, forming each into a 2½-inch patty. Place at least 4 inches apart on prepared baking sheet. Sprinkle evenly with flaky sea salt. Bake 12 minutes or until tops are riven with cracks (cookies will be soft). Let cool 5 minutes on baking sheet. Use a metal spatula to transfer cookies to a wire rack. Cool 10 minutes before eating (if you can).

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