from the archives: in the kitchen - triple choc cookies

I know for a fact* that the Cookie Monster would kill me for some of these.

2 1/3 cups of plain flour
3/4 cocoa powder {I like to use Cadbury Bournville Cocoa}
1 teaspoon baking soda
3/4 teaspoon salt
285 grams of butter, softened to room temperature {use in stick form}
1 cup of caster sugar
1 cup of brown sugar
1 large egg
1 teaspoon of vanilla essence
1 bag of white chocolate chips
1 1/2 - 2 bags of milk chocolate chips
if you like nuts you can add around 2 cups of silvered almonds. Only use 1 bag of milk chocolate chips if you do this.

1. Preheat oven to 180 degrees Celsius.
2. In a medium bowl, combine the flour, cocoa powder, baking soda and salt.
3. In a larger bowl cream the butter with an electric mixer. Add both the caster and brown sugar. Add the egg and vanilla and beat.
4. To this mixture add the flour mix and combine with a wooden spoon {or your hands}.
5. Add the chocolate {and almonds if using} and mix until combined. Using a small ice cream scoop {or your hands if you prefer uneven sizes - these cookies actually suit both ways} drop the dough two inches apart on a baking tray either lined with baking paper or just a regular cooking spray. Bake for 15 minutes.
6. Leave the cookies to firm up for 10-15 minutes. If, like me, you love to bite into a warm cookie then this is the time to do so. So good. Trust me.

- 2 and a half/3 bags of chocolate chips may seem like a lot but I promise it's not. I always add more chocolate chips then any recipe calls for. Cookies are always yummier this way.
- Depending on their size before baking this mix can make up to 30-40 cookies.
- If you like a crunchy cookie bake for longer than 15 minutes.
- Cookies can be frozen for up to 3 months.

*made up fact

1 comment:

  1. - Cookies can be frozen for 3 months.

    This will never happen. Ever.


be nice. unless you can be cake and then always be cake.