Triple Chocolate Cookies. This super easy recipe will take care of all your chocolate cravings! Dark, melt in your mouth and moist with melted chocolate chips- my friends loved it!
Recipe below.
Adapted From Nigella Lawson.
Triple Chocolate Cookies
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Triple Chocolate Cookies. This super easy recipe will take care of all your chocolate cravings! Dark, melt in your mouth and moist with melted chocolate chips- my friends loved it!
Recipe below.
Ingredients
- 125grs good quality dark chocolate, min 70% cocoa
- 100grs plain flour
- 50grs rye flour , (or plain flour)
- 30grs good quality cocoa powder, sifted
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 125grs butter, softened
- 125grs light brown sugar
- 1.5 tsp vanilla extract
- 1 egg, cold from the fridge
- 350grs dark chocolate chips or chunks
METHOD
- 1)
Preheat oven to 170C.
- 2)
Melt the 125grs chocolate over bain Marie or gently in the microwave.
- 3)
Whisk the flours, cocoa, bicarbonate of soda and salt together in a bowl. Keep aside.
- 4)
Cream the butter and sugar using either a handheld mixer or a stand alone one- or best with a without spoon- until combined and fluffy.
- 5)
Add the cooled, melted chocolate and mix well.
- 6)
Beat in the egg and the vanilla until well combined.
- 7)
Add in the dry ingredients and mix until almost no white streaks of flour are visible- don’t over mix!
- 8)
Add the chocolate chunks (or chips) and mix until well combined.
- 9)
Scoop tablespoonfuls into a lines baking tray, you should get about 20 of them. Space them and bake immediately for about 15min.
- 10)
Cool for a few minutes on the baking tray then carefully transfer to a cooling rack.
- 11)
Once cooled, keep airtight.
Notes
Nigella’s tip: freeze the raw formed cookies on a tray in the freezer. When frozen, place in ziplock bags and keep in the freezer. Bake unthawed when the cravings kick in, for a few minutes longer about 18 min in total