Utterly Indulgent Triple Chocolate Cookies

Name: Utterly Indulgent Triple Chocolate Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 60g butter; 340g dark chocolate; 120g white chocolate; 2 large eggs; 170g demerara sugar; ½ tsp vanilla extract; 85g all-purpose flour; ½ tsp salt; ½ tsp baking powder

Vegetarian

When has too much chocolate ever been a thing?! These super easy cookies can be whipped up in just 20 minutes. They're fudgy and brownie-like and taste absolutely divine.

I recommend using good quality dark chocolate that has cocoa solids of at least 70%. The bitterness of the dark chocolate is offset by the sweetness of the white. You may want to use a stand mixer or electric hand whisk for this recipe. I like these best when they're still a bit warm and gooey inside.

20m

Serves

Prep

10m

Cook

10m

Total

20m

Ingredients

60g butter

340g dark chocolate

120g white chocolate

2 large eggs

170g demerara sugar

½ tsp vanilla extract

85g all-purpose flour

½ tsp salt

½ tsp baking powder

Method

Preheat the oven to 170ºC/340ºF
Melt the butter and 220g of dark chocolate in a heatproof bowl over simmering water or a double boiler. Once almost melted, stir to combine.
While the chocolate is melting, beat the eggs, sugar and vanilla extract until mixed well, then mix in the melted chocolate mixture.
Gradually mix in the flour, salt and baking powder in stages scraping the sides of the bowl with a rubber spatula to ensure completely combined.
Break up the white chocolate and remaining dark chocolate into small chunks then stir them into the dough evenly.
Line a couple of oven trays with baking paper. Leaving space for expansion, divide the dough by 12 and place on the trays. Bake for around 10-12 minutes. You'll know when they're ready when the tops of the cookies start to crack.
Once ready, remove the trays from the oven. Leave to cool for a few minutes before carefully lifting the baking paper off the trays and on to a wire rack.

Ingredients

60g butter

340g dark chocolate

120g white chocolate

2 large eggs

170g demerara sugar

½ tsp vanilla extract

85g all-purpose flour

½ tsp salt

½ tsp baking powder

Tap for method

Method

Preheat the oven to 170ºC/340ºF
Melt the butter and 220g of dark chocolate in a heatproof bowl over simmering water or a double boiler. Once almost melted, stir to combine.
While the chocolate is melting, beat the eggs, sugar and vanilla extract until mixed well, then mix in the melted chocolate mixture.
Gradually mix in the flour, salt and baking powder in stages scraping the sides of the bowl with a rubber spatula to ensure completely combined.
Break up the white chocolate and remaining dark chocolate into small chunks then stir them into the dough evenly.
Line a couple of oven trays with baking paper. Leaving space for expansion, divide the dough by 12 and place on the trays. Bake for around 10-12 minutes. You'll know when they're ready when the tops of the cookies start to crack.
Once ready, remove the trays from the oven. Leave to cool for a few minutes before carefully lifting the baking paper off the trays and on to a wire rack.

by Max Makes Munch

Dessert

Snack

American