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TRIPLE CHOCOLATE CHIP COOKIES
Prep Time: 30 mins Cooking Time: 12 mins Serves: Makes 20These luscious biscuits are extremely chocolaty and moist. They are best eaten on the day they are made, although they can be stored for up to a week in an airtight container.
Ingredients
180g dark chocolate, roughly chopped. Suggestion Rio Caribe 72
100g slightly salted butter
150g light muscovado sugar
1 large egg, beaten
120g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
125g each of dark, white and milk chocolate, chopped into small chunks. Suggestion, Rio Caribe 72, El Blanco and Milk of the Gods 44 chocolate
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Method
Preheat the oven to 180°C. Line two large baking trays with baking paper.
Melt the Rio Caribe 72 chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
Beat the butter and sugar together until light and fluffy. Blend in the beaten egg, and melted chocolate until well combined.
Sift the flour, cocoa powder and bicarbonate of soda together into a large bowl, then mix into the butter, sugar and chocolate mixture.
Stir in the small chunks of chocolate until evenly mixed through.
Spoon heaped teaspoons of the mixture onto the prepared baking trays, spaced 6–8cam apart.
Bake in the preheated oven for 10–12 minutes, or until golden brown. Allow to cool slightly on the trays, then transfer to a wire rack and leave to cool completely.
