This is the recipe for my favourite triple chocolate cookies!
These cookies are best served when they’re still slightly warm with a scope of vanilla ice cream drizzled with some melted milk and white chocolate- for the best chocolatey dessert. However, they’re great on their own or served with a glass of milk. Usually I’m a fan of a crunchy cookie but these are the perfect texture. They are extremely gooey, slightly chewy and crumbly. I’ve never been a fan of cookie dough or cookies that are hardly baked but if you like your cookies softer or not even baked then I’ve been told by family and friends that they thinks this is great raw (it does have raw egg in though so beware).
· 150g butter, softened
· 100g light brown sugar
· 75g caster sugar
· 150g dark chocolate, broken up
· 1tsp vanilla extract
· 1 egg
· 175g plain flour
· 50g cocoa powder
· 1tsp baking powder
· 175g milk chocolate, chopped
· 175g white chocolate, chopped
1. Preheat the oven to 180° and line two trays with parchment paper.
2. Firstly, beat the butter, light brown sugar and caster sugar till it’s light and fluffy.
3. Next gently melt the dark chocolate over a pan of simmering water.
4. Once the dark chocolate has melted, add this to the butter and sugar mix and beat together.
5. Then beat the egg with the vanilla extract and gradually pour this in to the mixture, mixing well, whilst remembering to scrape down the sides of the bow as you do so.
6. Then mix the dry ingredients in a bowl together (ensuring that they’ve been sieved) and gradually fold the mixture through.
7. Add the milk and white chocolate to the mixture and stir thoroughly to ensure they’re disrupted evenly.
8. Bake the cookies for 10-12 minutes, remember that they set as they cool and that its best to remove them from the trays after about 10 minutes from being removed from the oven then left to cool on a wire cooling rack. Removing once they’ve been taken them out the oven could cause them to crumble.