TRIPLE CHOC COOKIES

On the internet and cookbooks, trying to find cookies that come together in an hour is unheard of. These triple choc cookies and thick, nutty from browned butter, with a soft middle, hold together so well and the big pinches of sea salt, just brings everything together. That quick chill in the fridge is so important, just to make sure the cookies keep most of its shape. It’s also a great beginner recipe is you’re new to baking, start off here before delving further into the world of eggs, butter and sugar.

TRIPLE CHOC COOKIES

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TRIPLE CHOC COOKIES 〰️

Time: 60 minutes

Serves: 15 cookies

WET MIX

230gm unsalted butter

1/2 cup brown sugar

1 cup caster sugar

1 large egg

1/4 cup milk (more if needed)

1 tbl sp vanilla essence

DRY MIX

300gm plain flour

40gm dutch cocoa

1 tea sp baking soda

1 tea sp baking powder

150gm dark chocolate bits (extra for dotting on top)

90 gm white chelate block, chopped into small shards

Sea salt

Preheat oven to 205 degrees Celsius

Start by browning the butter, by putting it into a pot over medium heat, allow it to melt and cook until your milk solids have brown and you have a deep golden colour. Allow to cool.

In stand mixer bowl add sugar, egg, milk, vanilla essence and browned butter and cream on low-mid setting for 1-2 minutes, until light in colour. Add more more to loosen if you need.

Sift flour, cocoa, baking soda and baking powder in bowl and mix together. Pour into wet mixture as well as adding in the chocolate pieces. Bring all together until you have a gorgeous cookie dough. Let rest in fridge fro 10 minutes.

Line a tray with baking paper and using your hands create 15 balls. Add five balls at a time to tray and push in extra chocolate bits and a solid pinch of sea salt for each. Bake for 15 minutes. Allow to cool for a second and then transfer to wire rack.