Cakes & Bakes: Triple chocolate chip cookies

Home-made triple chocolate chip cookies | H is for Home

Another week, another Cakes & Bakes chocolate recipe. But not just any old chocolate, but TRIPLE chocolate chip cookies!

Dry ingredients for triple chocolate chip cookies | H is for Home Two mixing bowls of ingredients for triple chocolate chip cookies | H is for Home

These are truly blow the diet, straight up delectable. Chock-full (see what I did there?) of dark and white chocolate chips, cocoa powder and sugar.

Adding dark & white chocolate chips to cookie dough mixture | H is for Home

If you’d prefer you can make tiddly little ones using teaspoons of cookie dough rather than dessertspoonfuls. That way, you’re only having a little morsel at a time. Me? I prefer my cookies soft, chewy and the size of frisbees!

Spooning triple chocolate chip cookie dough | H is for Home Balls of triple chocolate chip dough on lined baking tray | H is for Home

Justin tends to prefer savoury snacks to sweet ones, but even he’s contributing to the rapid disappearance of this particular batch.

Triple chocolate chip cookies cooling on a wire rack | H is for Home

Click here to pin the recipe on Pinterest for later!

Triple chocolate chip cookies
Yields 13
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 115g/4oz plain flour
  2. 1tsp baking powder
  3. 45g/1½oz cocoa powder
  4. pinch of salt
  5. 75g/3oz butter, softened
  6. 75g/3oz golden caster sugar
  7. 75g/3oz soft brown sugar
  8. 1 egg
  9. 1tsp vanilla extract
  10. 100g/3½oz dark chocolate chips
  11. 100g/3½oz white chocolate chipsHome-made triple chocolate chip cookies ingredients
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Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking sheet or line it with a parchment paper
  3. In a small mixing bowl sift together the flour, baking powder, cocoa powder and salt
  4. In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
  5. Beat in the egg and vanilla extract
  6. Add the flour mixture and beat well on a low speed
  7. Using a wooden spoon, stir in 70g of the dark chocolate chips and 70g of the white chocolate chips
  8. Drop dessertspoonfuls of the cookie dough on to the prepared baking sheet and lightly press each with the back of a spoon. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
  9. Dot the top of each cookie with 3 or so of the reserved dark & white chocolate chips pressing lightly into the dough
  10. Bake for 10-12 minutes
  11. Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
  12. Store in an air-tight, lidded container for up to 3 days
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Cakes & Bakes: Double chocolate cookies

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Double chocolate cookies on a vintage Figgjo Flint 'Turi' plate | H is for Home

I had another request for this week’s Cakes & Bakes to be cookies (Justin is SO demanding! 😉 ) I flipped through the pages of The Great Big Cookie Book by Hilaire Walden and found this recipe for double chocolate cookies. He’s not the biggest fan of chocolate cakes & biscuits but the words ‘beggars’ and ‘choosers’ spring to mind!

Cakes & Bakes: Double chocolate cookies

Yield: Makes 18-20

Cakes & Bakes: Double chocolate cookies

Ingredients

  • 115g/4oz/½ cup unsalted butter
  • 115g/4oz/½ cup light muscovado sugar
  • 1 egg
  • 5ml/1tsp vanilla essence
  • 150g/5oz/1¼ cup self-raising flour
  • 75g/3oz/¾ cup porridge oats
  • 115g/4oz plain chocolate, roughly chopped
  • 115g/4oz white chocolate, roughly chopped

Instructions

  1. Preheat oven to 190ºC/375ºF/Gas mark 5
  2. Lightly grease two baking sheets
  3. In a mixing bowl, cream the butter and sugar until pale & fluffy
  4. Add the egg and vanilla essence and beat well
  5. Sift the flour over the mixture and fold in lightly with a metal spoon
  6. Add the oats and chopped plain & white chocolate and stir until evenly mixed
  7. Place small spoonfuls of the mixture in 18-20 rocky heaps on the prepared baking sheets, leaving space for spreading
  8. Bake for 15-20 minutes until beginning to turn pale golden brown
  9. Leave to cool for 2-3 minutes on the baking sheets then transfer to wire racks to cool completely
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