Triple choc cookies

Triple choc cookies

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Rich and chocolatey, these cookies will keep for a week in an airtight container... like theyll be around for that long!

The ingredient of Triple choc cookies

  1. 190g (1 1/4 cups) plain flour
  2. 40g (1/4 cup) self-raising flour
  3. 50g (1/2 cup) cocoa powder
  4. 200g (1 cup, firmly packed) brown sugar
  5. 200g good-quality dark chocolate, chopped
  6. 120g unsalted butter, at room temperature, cubed
  7. 2 eggs, lightly whisked
  8. 95g (1/2 cup) NESTLu00c9 BAKERS CHOICE Milk CHOC BITS
  9. 95g (1/2 cup) NESTLu00c9 BAKERS CHOICE White CHOC BITS
  10. Ice-cream (optional), to serve

The instruction how to make Triple choc cookies

  1. Line 2 baking trays with non-stick baking paper.
  2. Preheat oven to 180u00b0C. Sift the flours and cocoa powder into a large bowl. Stir in brown sugar. Make a well in the centre.
  3. Melt the chocolate and butter in a medium saucepan over medium-low heat, stirring, until smooth. Set aside for 5 minutes to cool slightly.
  4. Add cooled chocolate mixture and eggs to the dry ingredients. Use a wooden spoon to stir until well combined. Add all the choc bits and use a wooden spoon to mix until combined.
  5. Roll heaped tablespoonsful of the mixture into balls. Place on the lined trays about 8cm apart. Use your fingers to flatten each ball until about 1.5cm thick.
  6. Bake in preheated oven, swapping trays halfway through cooking, for 15-18 minutes or until the cookies are cooked through.
  7. Remove from the oven and cool on the trays for 5 minutes before transferring to wire racks to cool completely.
  8. Serve cookies sandwiched with a scoop of ice-cream, if desired.

Nutritions of Triple choc cookies

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