Believe it or not, the most read post on VDM among the almost 2,000 that are published on here is my ‘Cookie Monster‘ one; detailing my triple chocolate, super gooey, ‘try to eat one but you end up eating four of them’ cookie recipe. For the past three years it’s been my go-to bake for whenever people are coming over and I want to rustle up something sweet. Though recently I’ve been tweaking it a lil’ bit. Same great taste and equally squidgy in the middle, but with slightly less sugar, a bit more crisp and just a bar of dark chocolate added because it’s my favourite (I’m unable to walk past Ben’s Cookies without picking one up). For my original recipe check here and I posted a healthy cookie how-to here, but if you’d like to mix it up with something different for your Sunday baking session then read on…
Triple Chocolate Cookies – makes 12: 175g unsalted butter, 200g caster sugar, 1 large egg, 275g self-raising flour, a dash of vanilla extract (I use a capful), a sprinkle of salt, 150g dark chocolate (more if you fancy)
I’ve found a new method when it comes to making the cookies too and it makes it so ridiculously easy. I just add the ingredients one-by-one into my Magimix (I have this one and it’s one of the best kitchen investments I’ve ever made – I’d marry it if I could) and give it a whizz in-between each step. I remove the mixture at the end and mix in the chunks of chocolate. DONE. I do find the mixture can be a little melted to the warmth of the blade, so I ball-up my cookies into 12 portions and place them on baking parchment lined baking sheets (I use two baking trays and remember to place them quite far apart as they do spread!) and I pop them in the fridge for around 20 minutes before I put them in the oven. If you don’t have a food processor then cream up your butter and sugar with a spoon or electric whisk, add in your egg, beat again and then add your dry ingredients and seasonings. You should be alright just scooping the mixture into 12 handful size balls and popping them in the oven, but cool the mixture in the fridge if you think it’s too wet. Whatever your method, throw the two baking trays of cookies into A pre-heated oven – 200°C fan oven/180°C non-fan – and wait 10 minutes. They will be super sloppy still when you remove them, but leave them to cool for around 30 minutes (if you can wait that long!), and they will stiffen up ready for your cookie eating pleasure.
Sunday baking, sorted. Heads up – they won’t last until Monday.
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