Triple Chocolate Cookies

Cookies and Biscuits

Yo Joe,

Bruh, these are peng. Hahahaha you just sent me a message with ‘bruh’ in it and I think it’s a great word. These took a few goes to get right, but once they found their sweet spot, they were perfect. A lil bit crispy round the edges but so chewy and fudgy in the middle, these are now the only chocolate cookies I will ever need. I was trying to recreate the Sainsbury’s Taste The Difference Triple Belgian Chocolate Cookies, they are the best cookies. You really can taste the difference.

To get the Sainsbury’s flat, chewy, dense cookie vibe I did a bit of playing around with my Double Chocolate Cookies recipe. The ingredients are similar but the key is to use plain flour instead of self raising. This gives you less of an American style cake like cookie and more of a… Sainsbury’s style cookie.

If you want cookies that look like they are straight out of a bakery, add a couple chocolate chunks and, for these cookies, a sprinkling of sea salt to the top of your cookie balls. These additions stay on top of the cookies as they bake and make them look very ‘pretty’ (Joe this was your review of them before they went in the oven.)

Freezing Cookie Dough : Once you’ve formed the cookies into balls, you can bake half the batch and freeze the rest for cookies on a rainy day. Bake them thawed, as instructed in the recipe or add 2/3 mins to the baking time if you’re going straight from freezer to oven. I do not have a degree in food hygiene so use your judgment on how long to keep them in the freezer for before baking, maybe a week?

Ingredients

  • 200g butter
  • 100g caster sugar
  • 150g light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 170g plain flour
  • 20g cornflour
  • 60g cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 250g chocolate, chopped into rough chunks – I use a mixture of white and dark

Method

Line a plate with grease-proof paper and set aside.

Cream together the butter, sugars, salt and vanilla until light and fluffy. It’s easiest to use electric beaters here, but can be done with a wooden spoon. Add in the egg and cream the batter again.

Sift in the plain flour, cornflour, cocoa powder, baking powder and bicarbonate of soda. Use a wooden spoon to work the dough together until there is no more dry flour visible.

Stir in your chopped chocolate, saving a small handful to press into the top of your cookie dough balls.

Form the dough into balls. I use a 4.5cm ice-cream scoop, which fits a lil more than a level tablespoon of dough but you can easily use a spoon to scoop and your hands to roll. Place the dough balls on the lined plate and put in the fridge for 30 mins. (I see you’re about to, but don’t skip this step). If your dough is too squidgy to form into balls pop the bowl in the fridge for 15mins to let the dough firm up.

Preheat the oven to 180 regular oven / 160 fan over while the cookies are chilling. Line a couple of baking trays with grease-proof paper.

Top the balls with chocolate chunks and a lil sprinkle of salt, and place them spaced apart on the baking trays. Bake for 9-12 mins until the outer edge is set but the center is still soft. Keep an eye on these, they go from perfect to burnt fast.

When they come out of the oven, bang the baking tray on your work surface a couple times. This flattens the cookies, giving them a rippled effect on the crust and a dense chewy interior.

Remove the cookies from the baking tray to stop them cooking further.

Hope you have a good cookie. Caitlin x

White Chocolate, Lime and Coconut Cookies

Cookies and Biscuits

Hey Joe

It’s 11 pm. The kitchen of my Glasgow flat smells sweet and warm. The oven was turned off 10 minuets ago but it’s still whirring, one long sigh out following the energy it expended to heat the sweet things I gave it to bake. Jess is sat on the sofa which suits perfectly the nook in our kitchen we stuffed it into a couple months back, like it was never meant to be anywhere else. Jess is dazed, but comfortably. Both feet planted on the ground, she’s sat upright in that perfect ‘how to sit at your desk’ kind of position, only she doesn’t look board. Her eyes are glazed over and she’s staring into the middle distance, at nothing in particular. Her left arm is limp at her side, but purposely placed where it has fallen and her palm is facing up. Maybe she’s doing some late night meditative sofa yoga? She knows I’m in the room, but when she speaks, she doesn’t talk to me exactly. The room pulls, gently, a sentence out of her mouth that she has been thinking while sat on our sofa that arrives like a spread of soft butter on warm toast in one easy and beautifully measured note. Here comes the words… ”…this is the best cookie I have ever eaten”. In her right hand she is holding a half eaten white chocolate, lime and coconut cookie. She’s not practicing sofa yoga. She’s just eaten something really good.

I’m pretty proud of this recipe. This is me copy writing it. I’m not normally very protective of my recipes, but this ain’t one to mess with.

Ingredients

Makes about 14 cookies, if rolled into 2inch ish sized cookie dough balls for baking

  • 170g unsalted butter, softened
  • 200g demerara sugar
  • 50g caster sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • Generous pinch of salt
  • Zest of 2 limes
  • 60g desiccated coconut
  • 200g plain flour
  • 1 teaspoon bicarbonate of soda
  • 150g white chocolate, chopped into rough chunks

Method

Using electric beaters (or a wooden spoon and an arm work out), cream the butter and sugars together until light in colour.

Add the egg, vanilla, salt and lime zest and cream, until lighter in colour again and fluffy.

Mix in the desiccated coconut, it will form quite a stiff paste dough.

Sift in the flour and bicarb and mix this into the dough. It will seem like it doesn’t want to come together. Until it does.

Tumble in the white chocolate chunks and mix them in until evenly distributed in the dough.

Using an ice-cream scoop or a tablespoon and your hands form 2inch ish (a bit bigger than a golf ball) sized balls of dough, putting them on a plate lined with greaseproof paper. Put the plate of cookie dough balls into the fridge and leave for 30 mins. Your going to ignore this step, I can tell, but please don’t. Chilling the cookie dough will help your cookies keep their shape in the oven. The butter will be firm when it hits the heat of the oven so it won’t melt and splurge out thin as it bakes. This means you will have a soft, chewy textured cookie.

While the dough is chilling, pre heat the oven to 190 and line 2 baking trays with greaseproof paper.

Place the cookie dough balls about 2 inch apart from each other on the baking trays, these cookies spread quite a bit. Bake them in batches if your trays are small, keeping one lot of dough balls in the fridge while the others are in the oven.

Bake for 8-10 mins until lightly golden around the edges but soft in the centre. Let them cool slightly on the tray before transferring to a plate.

Missing you already!! Realised I left Celebi on my bed at home so hope your getting some good forest vibes. Caitlin x