Triple Choc Cookies
Home » COOK » Recipes » Baking » Cookies »The triple choc cookies that I made for my sister’s wedding cookie station were the most popular – everyone loves a chocolate cookie!
What is great about these cookies is that you can make the dough in advance – I had the dough in the fridge for a couple of days before slicing up to bake them off – great to have on standby for any unexpected guests, or for when you need a chocolate hit!!
Triple Choc Cookies
Yield: 24
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Ingredients
- 150g (5oz) plain flour
- 50g (2oz) unsweetened cocoa powder
- ½ tsp bicarbonate of soda
- ¼ tsp baking powder
- pinch of salt
- 115g (4oz) unsalted butter
- 100g (3½ oz) granulated sugar
- 100g (3½ oz) light brown sugar
- 1 egg
- 1 tsp vanilla essence
- 100g (3½ oz) milk chocolate chips
- 100g (3½oz) white chocolate chips
Instructions
- Sift together the flour, cocoa powder, bicarbonate of soda, baking powder and salt
- In another bowl, beat the butter and sugars together until smooth and creamy. Beat in the egg and vanilla essence.
- Add the flour mixture to the butter mixture and bring together to form a dough, then add in the chocolate chips (you may find using your hands easier!)
- Form the dough into one or two log shapes about 3cm (1½") in diameter and roll up in some greaseproof paper
- Put the dough in the fridge for a couple of hours to firm up - you can leave the dough for long (a day or two) if you need to, just allow to come to room temperature a little before slicing - I found that easier.
- When you are ready to bake, pre-heat the oven to 160C/350F/Gas 4.
- Slice the triple choc dough into ½cm (¼") discs and place onto a baking sheet about 4cm (1½") apart
- Bake for 12-14 minutes
- Transfer to a wire rack to cool.
- Can be stored in an airtight container for 5-7 days - but they probably won't last that long due to being gobbled up!!