Thursday, 3 December 2015

Fudgy Triple Choc Chip Cookies

Sort of like a brownie with choc chips. The man of the house likes his biscuits chewy so I now undercook these cookies so that the dough remains slightly soft and a bit chewy.  It is important to remove the cookies before they are golden brown all over or appear undercooked, they will continue to cook on the tray.


Fudgy Triple Choc Chip Cookies

185 g butter (soft)
3/4 cup brown sugar
1/2 cup caster sugar
1tsp vanilla essence
2 eggs

1 teaspoon baking powder
2 cups flour less 2 tablespoons
2 tablespoons Dutch Cocoa
1 1/2 cups choc bits
(1/2 dark, 1/2 milk, 1/2 white)


Cream (beat) butter, sugars and vanilla essence until light and fluffy.  This can be done in a food processor.

Beat in egg.

Stir in baking powder and flour and mix until well combined.  If using the food processor use the pulse action.

Add choc chips and mix well.

Roll mixture into balls about the size of a walnut. Place onto lightly greased trays or lined trays approx 4cm apart. Chill for half an hour.

Bake at 170 deg C until lightly golden brown on edges, approximately 9 minutes* for a chewy fudgy biscuit or cook 12 – 15 minutes for a crisper cookie.

Allow to cool a few minutes on the tray then transfer cookies to a cooling rack.

*The cookies will rise and are ‘puffy’, I remove them from the oven after 7 minutes, then lightly squash them with my fingers and return to the oven for a minute or two.

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