Hello, I’m Joana. Today, I’m gonna show you how to make triple choc chip cookies recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Triple Choc Chip Cookies Recipe
Triple Choc Chip Cookies is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Triple Choc Chip Cookies is something which I have loved my whole life. They’re nice and they look wonderful.
To be with this recipe, we must first prepare a few ingredients. You can have triple choc chip cookies using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Triple Choc Chip Cookies:
- Make ready 150 g margarine or unsalted butter
- Get 125 g light brown soft sugar
- Get 100 g caster sugar
- Make ready 2 teaspoons vanilla extract
- Prepare 1 egg
- Get 1 egg yolk
- Take 300 g plain flour
- Take 20 g cocoa powder
- Make ready 2 tablespoons full fat milk (semi skimmed would be fine)
- Prepare 1/2 teaspoon bicarbonate of soda
- Prepare 100 g dark chocolate chips
- Get 1 tablespoon chocolate hazelnut spread per cookie
Instructions to make Triple Choc Chip Cookies:
- Pre-heat your oven to 170 C /Gas 3-4. Line a baking tray with grease proof paper.
- Melt the margarine/butter and let it cool slightly. I do this in a microwave safe large glass bowl. Add both the sugars to it and beat in until a pale colour. Add the vanilla extract and both the egg and egg yolk to the mixture and beat well. Next, add the flour, cocoa, milk and bicarbonate of soda and mix in until combined. Be careful not to over mix. Finally, fold in the chocolate chips.
- Ideally you want to use a ¼ sized US style “cup” measure or similar. This equates to 65ml of cookie mixture. I fill the “cup” half full then spread 1 teaspoon chocolate hazelnut spread over the surface, being careful not to go to the very edges, and then fill the rest of the “cup” up with cookie mixture.
- Finally just scoop it out onto the prepared baking tray leaving at least 6cms between each one to allow for spreading during the baking process. You’ll either need to do this in two batches or, if your oven is big enough and you can do this on the same shelf level, have two baking trays handy.
- Bake for 25 minutes. Remove from the oven. After 5 minutes, remove from baking tray to a wire rack and allow to cool before eating. Can be stored in airtight container for up to 3 days.
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