Tuesday, 21 August 2012

Honeypie - Triple Chocolate Cookies

I've got my first Honeypie for you today - posts which focus on delicious sweets things to make, usually baking but sometimes puddings too. Today we start things with some triple whammy chocolate chip cookies - because I like some chocolate with my chocolate, don't you?

This makes 12 cookie monsters (COOKIE! - obvs the option I went for) or 20 dinky cookies if you're feeling more refined, or making these for children. I've adapted this recipe from this one on Nigella's website, in turn she was inspired by Elinor Klivans - a lovely melting pot of ideas. And chocolate.

Triple Chocolate Cookies

Serves: Makes 12 large or 20 smaller cookies. You decide how many that serves...!
Prep Time: 10 mins
Cook Time: 20 mins

125g cooking chocolate - use a decent one if you can
140g plain flour
40g cocoa powder
1 tsp bicarbonate of soda
a pinch of salt
75g caster sugar
50g demerara sugar
1 tsp vanilla extract
125g butter, at room temperature
1 egg, from the fridge
1 bag Milk chocolate chips - or you could use chunks of your favourite chocolate bar
1 bag White chocolate chips - I couldn't get these so just cut up some white chocolate
50g White cooking chocolate (or just get some extra white chocolate chips if it's easier)

Baking sheet, lined with baking parchment or greased tin foil

Heat your oven to 180c / 340F / Gas Mark 4

1. Melt your dark chocolate in the microwave or over a pan of simmering water

2. Measure the flour, cocoa, bicarb and salt into another bowl

3. In a third bowl, or using a freestanding mixer (any excuse to use my Kitchen Aid) cream the butter and sugars together

4. Add the melted chocolate and mix again, then finally add the dry ingredients and combine everything until you have a wet dough

5. Add your milk and white chocolate chips / chunks and mix in gently with a soft spatula 

6. Use an ice cream scoop if you want to be precise, or do what I did and messily spoon out golf ball sized pieces of the mix, keeping as much space between each cookie as your tray allows. Do not press down - keep them nice and round

7. Cook for about 20 minutes - but check them after 15. You can test them with a skewer to see if they are cooked through. You want them without any raw batter in the middle but not too hard on the outside as they get harder as they cool

8. Leave to cool for as long as you can with delicious cookie smells wafting around the place

9. Melt your reserved white chocolate in the microwave or over a pan of hot water - you want it as liquid and runny as possible. With a spoon, drizzle the chocolate over the cookies and leave to cool

10. Pop on a platter or cake stand and devour!

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