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Today Yash and I decided to make some Quadruple Chocolate cookies, which are given this name as they contain cocoa powder, white chocolate, milk chocolate and dark chocolate. I was relegated to camera-girl and chocolate chopper while Yash did the majority of the baking. He did a fantastic job!
To create these cookies you will need:
150g unsalted butter
150g soft brown sugar
100g white caster sugar
1 egg
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp flaked salt
200g plain flour
35g cocoa
150g chopped up chocolate
Method:
1. Start by creaming your butter slightly and then add both white and brown sugar. Mix well until the colour lightens and mix becomes fluffier.
2. Add the egg and mix well until fully combined.
3. Add the salt, bicarb and baking powder
4. Add the flour and cocoa powder.
5. Finally chop chocolate into small shards and mix in well.
6. Divide dough equally into 12 portions and roll into balls.
7. Refrigerate for at least an hour to stop the cookies from spreading too wide.
8. Place on a baking tray and bake for 12-14 minutes at 160 degrees c.
9. Remove from oven when the tops are hard but the centres still feel soft and jiggly.
10. Leave to cool on baking tray for 5 minutes and then transfer to a cooling rack.
NB, Refrigerating before baking is a key part of the process. If you are short on time, you can freeze the cookies for 10 minutes to harden up.
Be sure to remove from oven before they fully harden.
Removing from the baking tray and transferring to cooling rack is essential as otherwise they will continue to bake on the hot tray.
Happy Baking x
