Best 5 Bbc Good Food Triple Chocolate Cookies Recipes

TRIPLE CHOCOLATE COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
• Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

TRIPLE CHOCOLATE BUCKWHEAT COOKIES

Steps:

• Clatter the chocolate chips out into a flattish dish and put this in the fridge while you get on with making the batter. It wouldn't hurt to sit them in the freezer, either. I do this so that the chips don't melt too much while baking, leaving you with nuggets of intense chocolatiness.
• Preheat the oven to 180C/160C Fan/Gas 4. Line a couple of baking sheets (or 1 if baking in 2 batches) with baking parchment.
• Roughly chop the dark chocolate, and melt it either in a suitable bowl in the microwave or over a pan of simmering water. Set aside to cool a little.
• In another bowl, mix together the buckwheat flour, cocoa, bicarb and salt, and fork to make sure everything's well combined.
• In yet another bowl (I use my freestanding mixer here, but a bowl and a handheld whisk or, indeed, wooden spoon and elbow grease would work, too), cream together the butter and sugar with the vanilla extract until a dark caramel colour and fluffy, using a spatula to scrape down the sides of the bowl if necessary. Beat in the cooled, melted chocolate then the fridge-cold eggs (I find this means one doesn't then have to refrigerate the dough before baking) one by one, and when both are absorbed into the butter and sugar mixture, scrape down the sides of the bowl again, turn the speed down and carefully beat in the dry ingredients.
• Using a wooden spoon or a spatula, fold in the cold chocolate chips, then dollop rounded tablespoonsful of the dough onto a lined baking sheet, leaving about 6cm/2½in between each one. Put the bowl with the remaining cookie dough in the fridge while the first batch is underway.
• Bake for 9-10 minutes, by which time the cookies will be just set at the edges, but otherwise seem undercooked, then remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool.
• When the tray is cool, or you have another one lined and ready to go, take the bowl of dough out of the fridge and proceed as before.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
• Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 180C/fan and grease two baking trays generously with butter.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.