It’s totally worth it. I’m speaking from experience.
I need to go to some sort of meeting. Like chocoholics anonymous where we all sit down in a circle and discuss our many gorges that week.
‘Hi, my names Hope and I’m a chocoholic. I gave in at the supermarket today. I bought dark and white chocolate and created them into something even more dangerous than chocolate itself. Oozing, deep and rich triple chocolate cookies.’
I felt so depressed and desperate after I had finished devouring all these cookies; I wanted more. So I sank to new lows. I defrosted cookies that had been sitting in my freezer for months. They Literally tasted like I was licking my freezer draws. Did that stop me? No, I still ate them.
I feel ashamed.
I know I shouldn’t be admitting this since I’m a pastry chef; but white chocolate is my favourite type of chocolate. Those who are true chocolate connoisseurs will probably be squirming in their seats right now. I know that white chocolate is practically not chocolate at all but instead, cocoa butter; I just can’t resist that sweet moreish taste.
There are these cookies from a particular chain of bakeries that I adore. They’re definitely my favourite sweet snack but I’ve never been able to replicate them.
Cookies are the best when the edges are crisp and the middle is soft and melted. Which is exactly how these are.
Quick, easy and delicious; these are the perfect mid-week snack to get you through til’ the weekend.
Ingredients – Makes 30 cookies
- 200g plain flour
- 90g cocoa powder
- 1 tsp sea salt
- 3/4 tsp bicarbonate of soda
- 3/4 tsp baking powder
- 155g dark brown sugar
- 140g caster sugar
- 170g unsalted butter, room temperature
- 1 tsp vanilla extract
- 2 eggs
- 150g good quality white chocolate, roughly chopped (or chips)
- 60g good quality dark chocolate, roughly chopped (or chips)
Pre-heat your oven to 175 degrees C. Line two baking trays with baking paper ready to place your cookies onto.
Mix together the flour, cocoa powder, salt, bicarb. of soda and baking powder into a medium bowl. Using the paddle attachment in a stand mixer, beat together the two sugars and butter until pale and fluffy.
Turn the mixer to low and add in the vanilla and eggs. Scrap down the bowl and briefly mix again. Add in the dry ingredients in two additions, beating well after each. Take the bowl off of the mixer and add in both the white and dark chocolates. Stir to combine using a spatula.
Note: The batter is quite thick, so you’ll need to use your muscles to stir in the chocolate.
Using your hands, take your cookie dough and roll into golf-sized balls. Place about 2 inches apart on your pre-lined baking trays. Bake for 10-15 minutes until still soft in the centre.
Leave to cool on a cooling rack… if you can wait that long.