Triple Chocolate Cookies
Servings: 18
Ingredients
- 375 g Cake flour or use 350g plain, 2 tbs cornflour
- 60 g Dutch process cocoa
- 1½ tsp Baking powder
- ¼ tsp Salt
- 200 g White sugar
- 200 g Brown sugar
- 2 Large eggs
- 225 g Unsalted butter room temperature
- 2 tsp Vanilla extract
- 240 g Dark chocolate chips
- 100 Milk Chocolate chips
- 18 squares Lindt White Lindor Chocolate you will need 1 x 100g block
Instructions
- Pre-heat oven to 180℃ or 350℉ and line a cookie sheet with parchment paper
- In a medium bowl, sift together the flour, cocoa, baking powder and salt
- In the bowl of a stand mixer, combine the 2 sugars on low speed
- Add the room temperature butter and mix for 5 minutes on low, increasing to medium speed, stopping and scraping the bowl with a rubber spatula as required
- Add eggs one at a time and mix on low until just combined
- Add vanilla extract and mix through
- Stop the mixer and add the flour mixture, along with the chocolate chips
- Mix on low speed until just combined, but be sure to scrape the bottom of the bowl to check that all of the ingredients have completely mixed
- Using a large cookie scoop (size 16) scoop out the dough and roll into balls
- Using your thumb, place a dent into each cookie dough ball, place a square of Lindor into the dent, then roll to enclose
- Place cookie dough balls onto your prepared tray. Leave some space for spreading
- Bake cookies for 10-15 minutes, then remove from oven and allow to cool on tray for 2 minutes, before transferring them to a rack to cool.
Notes
- I bake one tray at a time, on a conventional setting.
- You can freeze some of the cookie dough balls for later -just label a snap-lock bag with the contents and baking instructions. Defrost while the oven heats up and add a minute or 2 to the bake time
- Store in an airtight container for a few days