Thursday, May 14, 2015

Triple Choc Biscuits

This recipe was inspired by Avoca's beautiful book and modified to make them even more chocolatey!

Enough talk here's the recipe


Triple Chocolate Cookies
Makes approx 28
  • 8 oz butter           250g
  • 7 oz sugar            225g
  • 1 egg yolk
  • 1 t vanilla paste
  • 9 oz plain flour      275g
  • ½ level t bicarbonate of soda
  • 3 oz dark choc  chunks      75g
  • 3 oz milk choc   chunks      75g
  • 3 oz white choc  chunks- preferably not Nestles cos I don't like their morals
I buy bars of chocolate and cut the chunks with a sharp knife - that way you get good quality chocolate and lovely big nuggety chunks

  1. Cream butter and sugar
  2. Add egg and vanilla
  3. Stir in flour and bicarb
  4. Fold in choc chunks
  5. Shape into a cylinder -sorry maths coming out-
  6. Wrap in cling film
  7. Shove in fridge for 1 hour to firm up - freeze at this stage
  8. Preheat oven to 170 C
  9. Cut dough into slices
  10. Place on baking sheet lined with baking paper
  11. Bake for 20 - 25 mins
Try not to over- cook these - your nose should tell you when they are ready.

They taste better the next day - honest- assuming any last that long

The dough lasts a long time in the freezer - despite what the Food Police say.
  
Let's face it all human pathogens are killed at 70 C so once they are cooked they are sterile.  I guess if you kept them in the freezer for years the butter would go rancid - but if you don't eat choc chip cookies at least once a year you're probably not human- well I'd doubt you have a single x chromosome let alone 2.

t = teaspoon
T = tablespoon