Nigella Mine-All-Mine Sweet And Salty Chocolate Cookies is made with plain flour, cocoa powder, butter, caster and brown sugar, vanilla extract, dark chocolate chips, and sea salt flakes. This recipe creates two large, deeply chocolatey cookies with crisp edges, gooey centers, and a sweet-salty finish. It takes about 22 minutes to prepare and serves 1–2.
Nigella Mine-All-Mine Sweet And Salty Chocolate Cookies Ingredients
- 50g plain flour (or gluten-free plain flour)
- 10g cocoa
- ⅛ tsp baking powder (gluten-free if necessary)
- ⅛ tsp bicarbonate of soda
- ⅛ tsp fine sea salt
- 50g soft unsalted butter (or dairy-free baking block for vegan)
- 25g caster sugar
- 15g soft dark brown sugar
- ¼ tsp vanilla extract
- 25g dark chocolate chips
- ¼ tsp sea salt flakes
How To Make Nigella Mine-All-Mine Sweet And Salty Chocolate Cookies
- Preheat Oven: Set oven to 180ºC/160ºC Fan. Use a non-stick or lined light-colored baking sheet.
- Mix Dry Ingredients: Combine flour, cocoa, baking powder, bicarbonate of soda, and fine sea salt in a bowl.
- Cream Butter and Sugar: In a separate bowl, beat butter, caster sugar, brown sugar, and vanilla until creamy.
- Combine Mixtures: Gradually beat dry mix into butter mix in 3 batches. Stir in chocolate chips when dough forms.
- Shape Cookies: Weigh and divide dough in half, form into two patties about 7cm wide. Place on baking sheet 10cm apart.
- Bake: Sprinkle ⅛ tsp sea salt flakes on each. Bake for 12 minutes, or until cracked on top.
- Cool Before Eating: Rest on tray 5 minutes, then transfer to rack. Cool 10 more minutes before eating (or devour slightly early if needed).
Recipe Tips
- Use Block Butter for Vegan Version: Avoid coconut oil—it doesn’t work in this dough.
- Crack Watch: Check cookies at 10 minutes; the visual cue is surface cracks.
- Eat Warm or Later: Fresh is gooey, day-old is chewy—both delicious.
- Don’t Overbake: They should look soft and underdone when first out.
- Customize Chocolate: Add chopped dark chocolate or use chunks for texture variety.
What To Serve With Sweet And Salty Chocolate Cookies
These cookies pair beautifully with a glass of cold milk, a scoop of vanilla ice cream, or a hot coffee or chai. For a decadent dessert, sandwich a scoop of ice cream between the two cookies.
How To Store Sweet And Salty Chocolate Cookies
Room Temperature: Store in an airtight container for up to 1 day for best texture.
Freeze: The cookie dough can be frozen before baking—shape into patties and freeze on a tray. Bake from frozen, adding a minute or two to the cook time.
Sweet And Salty Chocolate Cookies Nutrition Facts (per cookie estimate)
- Calories: ~320
- Total Fat: ~18g
- Saturated Fat: ~10g
- Carbohydrates: ~35g
- Sugar: ~20g
- Protein: ~3g
- Sodium: ~0.3g
FAQs
Can I double the recipe for more cookies?
Yes, simply multiply all ingredients equally to scale up.
Can I make them gluten-free?
Yes, just use gluten-free plain flour and powders—wait until fully cool to eat for structure.
Is vegan margarine in a tub okay?
No, use a block-type baking margarine for best results.
Can I add nuts or other mix-ins?
Sure—try chopped hazelnuts, white chocolate chips, or dried cherries.
Are these chewy or crisp?
Both—crisp at the edges, gooey in the center if eaten warm, chewy the next day.
Nigella Mine-All-Mine Sweet And Salty Chocolate Cookies Recipe
Description
Rich, gooey chocolate cookies with sea salt flakes—big enough to share, easy enough to make anytime, and vegan- and gluten-free adaptable.
Ingredients
Instructions
- Preheat oven to 180ºC.
- Mix flour, cocoa, baking powder, bicarb, and salt.
- Cream butter, sugars, and vanilla until fluffy.
- Stir in dry ingredients gradually, mix into dough.
- Add chocolate chips, form two 7cm patties.
- Place on tray, top with sea salt, bake 12 mins.
- Cool 5 mins on tray, then 10 mins on rack.
Notes
- Check at 10 mins—cracks mean they’re done.
- For chewy texture, let cool fully.
- Eat warm for gooey centers.
- Make-ahead dough freezes well for quick treats.