Hello.
xXx
It's been a while since I did any baking, my last masterpiece (ok, ok, but I do feel I should get top marks for imagination at least ;P) having been a car cake to celebrate my beloved's passing of his driving test.
The other day however, we decided to try to recreate some of our favourite shop-bought triple chocolate cookies at home, and seeing as how the results were more than satisfactory, I thought I would share the recipe with you here :)
It comes via The Pink Whisk so many thanks to her- it was perfect (although we added more chocolate chunks!) and the finished cookies were exactly- if a little better for all the extra love they contained- than our shop-bought favourites.
Triple Chocolate Cookies
Ingredients:
125g butter, softened
115g soft light brown sugar
120g caster sugar
2 eggs, large
60g cocoa powder
165g self-raising flour
100g dark chocolate, melted
100g white chocolate chunks
Makes 24 regular cookies or 12 large.
Preheat the oven to 170c (fan)/190c/GM5 and line 2 trays with non-stick baking paper.
Butter and sugars go together in the bowl and beat them up to an even paste.
In go the eggs and beat it up well again.
In goes the cocoa powder and self-raising flour.
Melt the chocolate.
Beat it in to the cookie dough and then add the chunks of white chocolate and mix again.
The mixture is too sticky to roll with hands so you’ll need to dollop spoonfuls (approx. 1” in diameter for regular, 2″ for large), well spaced on the trays. I used a small and medium cookie scoops for ease to make regular and large cookies. The cookies flatten and spread out on baking so you don’t need to press them down.
Into the oven – 10-12 minutes for the regular cookies, 16-18 minutes for the large. Timings depend on how you like cookies.
Leave them to cool for at least 10 minutes on the tray before transferring to a wire rack to cool completely.
They were duly consumed with accompanying glasses of milk whilst we snuggled up to watch The Shining of all things... Thanks Jamie.
Triple Chocolate Cookies
Ingredients:
125g butter, softened
115g soft light brown sugar
120g caster sugar
2 eggs, large
60g cocoa powder
165g self-raising flour
100g dark chocolate, melted
100g white chocolate chunks
Makes 24 regular cookies or 12 large.
Preheat the oven to 170c (fan)/190c/GM5 and line 2 trays with non-stick baking paper.
Butter and sugars go together in the bowl and beat them up to an even paste.
In go the eggs and beat it up well again.
In goes the cocoa powder and self-raising flour.
Melt the chocolate.
Beat it in to the cookie dough and then add the chunks of white chocolate and mix again.
The mixture is too sticky to roll with hands so you’ll need to dollop spoonfuls (approx. 1” in diameter for regular, 2″ for large), well spaced on the trays. I used a small and medium cookie scoops for ease to make regular and large cookies. The cookies flatten and spread out on baking so you don’t need to press them down.
Into the oven – 10-12 minutes for the regular cookies, 16-18 minutes for the large. Timings depend on how you like cookies.
Leave them to cool for at least 10 minutes on the tray before transferring to a wire rack to cool completely.
They were duly consumed with accompanying glasses of milk whilst we snuggled up to watch The Shining of all things... Thanks Jamie.
