Triple Choc Cookie Guide

Equipment: 1 large bowl (for the mixture); 1 medium bowl (for beating eggs); 1 wooden spoon, 1 whisk/fork, 2 baking trays (or 1 if you’re freezing half the mixture); spoon for scooping; baking paper/parchment; and a pan for melting.

  • Heat the oven to 190ºC/fan170ºC//gas 5 and line two baking trays with non-stick baking paper/parchment paper.
  • Take your eggs out and put them to the side.

  • Melt your butter in a pan. Slowly, until it’s just about melted. Set aside to cool slightly.
  • Tip your dry ingredients into your large mixing bowl.
  • Tip your butter into your dry ingredients, and cream/mix your ingredients together with your wooden spoon or spatula.

  • Whisk your eggs in your medium bowl. Then, add the eggs to the large bowl, and mix together with a spatula or wooden spoon. (This is the point to freeze some of your mixture if you don’t want to bake it all off right now.)
  • Pop in the fridge for 30 mins to chill it down and make the mixture adhere/stick together

  • Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 48 normal size cookies, 24 large, 12 humungous.
  • Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

  • Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Bell Court
Stratford upon Avon
CV37 6EX

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