Okay so since I've learned from my 'perfect takes time' lesson, or rather the 'time' lesson in general, I've either been baking on time or not XD! So right now I am eating one of the triple chocolate chip cookies I've made today! At a local supermarket (AH to go for dutchies) they have this beautiful creation made out of chocolate, with three kinds of chocolate parts within. This cookie is thick and soft and melts in your mouth as if you are touching heaven.
So of course I wanted to reproduce this cookie! I went on the internet and came upon the following recipe:
♥ 125 grams pure/dark chocolate
♥ 150 grams selfraising flower
♥ pinch of salt
♥ 125 grams of butter (unsalted)
♥ 75 grams of brown sugar (NL: ik gebruikte hier basterdsuiker)
♥ 50 grams of white suger
♥ 1 package of vanille sugar
♥ 1 egg
♥ 150 grams of white chocolate
♥ 150 grams of milk chocolate
So you got cookiedough based on dark chocolate, but you can still put some dark chocolate in there, broken. However, if you use chocolate from the supermarket, regular chocolate bars, it will melt a lot into your cookie/dough when you bake them. So instead of supermarket chocolate, you should look for chocolate at a local baking/cooking store, where they buy them in 'drops'. You should ask them for ..why yes.. chocolate drops.
Now for the rest of the recipe:
♥ Preheat your oven at 170 degrees.
♥ Melt the dark chocolate.
♥ Add flower, butter and salt in a different bowl. (I tried mixing this, which turned into a disaster! :P)
♥ Add the two different sugars to the melted chocolate and add the egg and vanilla.
♥ Mix all the ingredients!
♥ Now add the amount of chocolate chips/ broken pieces (you can vary, I added a bit less).
♥ Now make 12 scoops of chocolate on a baking plate covered with baking paper. Or any amount of scoops you want. Just keep in mind that when you make 12 out of this dough they'll be more soft on the inside, while making more than twelve will make them more crispy. And of course, if you make more, the amount of dough per cookie will be less, so you might want to keep an eye on the baking time!!!!
♥ Make sure you have at least 6 cm between every scoop and DON'T flatten the scoops! I had to use two full baking plates because of this.
♥ Try to consider them as ice-cream scoops. They will melt in the oven and form flat thick chocolate cookies
♥ Bake them for 18 minutes, check if they are done by using a knitting needle or cocktail pricker and let them cool for 4 till 5 minutes. They will harden in this time, so it is normal that they are very soft, still on the outside when you take them out of the oven :)!
Bon apetit! (there should be a ` there somewhere right? XD)
