When it comes to eating shop-bought snacks and baked goods, I can be very particular – if I’m going to splurge on calories and sugar it has to be worth it, and more often than not anything that comes in a packet isn’t.
At my work we have a fairly well stocked biscuit tin, but it’s very rare that I’ll have anything from it as I just don’t see biscuits as a worthwhile indulgence. I also think there’s something slightly disturbing about a biscuit that has a shelf life of months, if not years – I dread to think what’s in it that keeps it fresh!
The one type of biscuits I do like, although still buy very rarely, is cookies. As in the big, chewy, American-style ones, that come from the bakery section rather than the biscuit aisle , or, my absolute favourite, from Millies Cookies.
Even with those I’m still pretty fussy though – I like standard chocolate chip cookies, milk, white or dark, but definitely not anything fancy like toffee or rolos or smarties, and definitely not double or triple chocolate. Nope, plain flavour dough all the way, get those sinister looking dark cookies out of here right now, they’re not for me. No way.
I made these on the request of the pony, who complained that I’d never made chocolate cookies with chocolate dough. As most of what I bake is eaten by him anyway, I thought it was a reasonable enough request, and after the success of the thick and chewy cookies I made a few weeks ago decided to use a recipe from Edd Kimber’s ‘The Boy Who Bakes’, adapting chocolate and cherry cookies to be chocolate and more chocolate cookies.
I was fully expecting to be pretty indifferent about these, but I was so wrong. I think, maybe, they are the best cookies I have made to date, beating every one of the plain flavour dough recipes I’ve tried.
These cookies are addictive – I initially halved the recipe to make 12 cookies, but had to mix up another batch just two days later when they’d all been eaten (I ate two, the pony ten…)
I honestly can’t recommend this recipe strongly enough – even if you think you wont like them, you will! Promise!
Triple chocolate cookies (adapted from The Boy Who Bakes)
Makes 12, but you’ll probably want to double, or triple, or quadruple it…
- 100g dark chocolate, melted
- 50g unsalted butter, at room temp
- 50g caster sugar
- 75g light brown sugar
- 1/2 tsp vanilla extract
- 1 medium egg
- 65g plain flour
- 25g cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 75g dark chocolate, chopped
- 50g white chocolate, chopped
Beat the butter and both sugars together until light and fluffy – because it’s quite a high ratio of sugar to butter this will take a few minutes, but stick with it. Add the egg and vanilla and beat again. Sift together the flour, cocoa powder, bicarb, cinnamon and salt and fold into the mixture. Stir in the melted chocolate, then finally add in the chopped dark and white chocolate, folding until the chocolate is evenly distributed. Wrap the ball of dough in cling film and chill for at least an hour, to make the cookies easier to shape.
Divide the dough into 12 equal pieces (mine were about 40g each) and roll into balls. Place six of the balls spaced a couple inches apart on a lined baking sheet, then bake at 180 degrees for around 13 minutes, or until the dough has spread and cracked and is just starting to crisp around the edges. Leave to cool on the baking sheet for as long as you can, then dive in and enjoy.