Triple chocolate cookies
These cookies are essentially a shortbread dough. A dough with high content of butter with only sugar and flour, no egg, urmmm ok and a ton of chocolate but that’s what makes them so melt-in-your-mouth delicious. They should really be called chocolate with cookie dough. These are the cookies my daughters always make for their friends. They are the perfect cookie texture, with crisp edges, soft centre and if eaten still fresh melting chocolate.
You can turn these dairy-free by using dairy-free margarine and add plain chocolate, in that case cut down the chocolate to 150gms.
Use slabs of chocolate not chocolate chips
When cutting a slab of chocolate using the biggest sharpest knife, there will be slivers and shavings of chocolate left behind on the chopping board, these bits are important, they blend into the dough making it so delicious inbetween the chunks of chocolate. I don’t use chocolate chips because they stay isolated in the dough, not blending in. When cutting the chocolate on winter’s day it will be quite hard which is why it’s important to use a sharp knife.
Chop the chocolate squares into quarters. Cream the sugar and butter until well mixed add flour. Mix flour in, and add 2 tablespoons of milk. Add the chopped chocolate and believe it or not the dough will take all that chocolate.
Mix until the dough comes together. And now you have chocolate with a bit of dough attached. Roll them into equal size balls, 12 for large cookies, 18 for smaller cookies.
Press them down a bit like patties. Bake them you your desired gooeyness or crispness
Triple chocolate cookies
- 250 g / 2 sticks plus 2 tablespoons butter at room temperature (if using unsalted add ¼ teaspoon salt)
- 50 g / 1/3 cup of caster sugar
- 100 g / ½ cup pressed firmly light muscovado sugar
- 300 g / 2 cups plus 2 tablespoons plain flour
- 1 teaspoon / 5g baking powder
- 2 – 3 tablespoons / 30 – 45 ml of milk
- 5 ml / 1 teaspoon vanilla extract
For the chocolate:
- 100 g / 4 oz Dark Chocolate chopped into small chunks
- 100 g / 4 oz White Chocolate chopped into small chunks
- 100 g / 4 oz Milk Chocolate chopped into small chunks
Pre-heat the oven to 180C / 350 F / gas 4
You’ll need a non-stick baking sheet
– Cream the butter and sugar until well mixed, add vanilla if using.
– Add the flour and mix in, if a little too dry to mix well add the milk 2 tablespoons is normally plenty , mix in well.
– The dough should be damp enough to feel it gives in easily when pressing with your hands but not wet.
– Add the chocolate and mix it in well, best way with your hands.
– Divide the dough into balls, put them on your baking sheets giving them enough room to spread.
– With palm of hand press the dough balls down a little so they’re squashed.
– Bake in pre-heated fan oven for 15 – 20 minutes until edges are pale brown and middle still pale. For soft centre bake for shorter time.
Leave them in the baking sheets for 5 minutes before trying to remove them because they’ll be very fragile while very hot.
for smaller size giving 18 cookies weigh 50g / 2 oz each
larger cookies giving you about 12 weigh 85 g / 3 oz each
When you make the same thing over and over again regardless how simple it is at times it will turn out different, it’s the case with these cookies and the oven temperature. I’m giving a temperature and time guide but you’ll have to decide for yourself the texture you want and how your oven works. If you bake them in a pre-heated medium hot fan assisted oven of 180C /350F / gas 4 for 15 mins, give or take an extra minute or two, when they start to appear light brown at the edges but still pale in the middle you’ll have a cookie with a soft centre. If you want them without a soft centre then lower the temperature and cook them for longer this will give you a crisp cookie.