These triple chocolate cookies were so good they were a surprise. I hadn’t followed a recipe and was more just using up things in my pantry and trying to make a little home made treat for the kids for school.
When they came out of the oven, I took one look and thought, wow, I think these might be a winner…. hope they taste as good as they look….
Massimo (first born Prince of the family) took one bite, his eye opened wide and he looked straight at me and says “Oh my god mamma, these are sooooo good!”
It’s 2 hours after making them, I’ve devoured 3 already and am eyeing off a 4th….. someone save me from myself!!
1 cup of wholemeal plain flour
1 1/2 cups of plain white flour
1/2 teaspoon of salt
1 teaspoon baking powder
2 table spoons of dark cocoa
3 room temp organic free range eggs
1 cup dark brown sugar
1/2 cup caster sugar
250 grams plain unsalted butter
1 teaspoon vanilla essense or 1/2 teaspoon of vanila bean paste
1 cup of white choc chips
1 cup of dark choc chips
Turn on your oven to 160 degrees Celsius.
Cream butter and sugar together in your mixer with the paddle attachment on for 5 mins until light and creamy.
Add in one room temp egg at a time and continue mixing until incorporated.
Add in vanilla and cocoa.
Scoop in 1/2 of the flour mix to incorporated.
Add in what’s left of the flour and the baking powder and mix until incorporated but not over mixed.
Throw in the choc chips and using a spoon or spatula, distribute evenly through out the dough.
On 2 baking paper lined baking trays, use an icecream scooper to evenly divide the batter - leave lots of space between cookies as they spread… I would recommend up to 5cm.
Bake for 15 mins - take out of the over, leave to cool to almost room temp before attempting to move them as they are soft and delicate.
Store in an air tight container for a week, or 2 weeks in the fridge or correctly wrapped for 3 months in the freezer, though ours don’t last the day…
Optional extras? Add in peanut butter or butterscotch chips too - I just added instead of replacing. Swap out the choc chips for dried fruits like cranberry or sultanas or nuts or all of them. Omit the cocoa if you prefer just replace with like for like of flour.
This is a great base recipe to play with and build upon! Enjoy!
Baking love, Monica