Triple Chocolate Truffle Chip Cookies

Triple Chocolate Truffle Chip Cookies

Whenever I hear the words 'Triple' and 'Chocolate' together, I instantly become inexcusably excited. Unlike double chocolate, triple chocolate suggests another, new dimension of chocolate that cannot be guessed on first hearing. Is it chocolate placed in a different element in the baked goods? Is it a mixture of milk, dark and white chocolate in some form? Is it a combination of various chocolate forms and textures?! Who could ever know! And that, is when the excitement begins. No one knows what this extra, third chocolate element could be,  which makes the unveiling a whole lot more anticipated. Do I get worryingly too into this? Perhaps. But I'll bet my last cookie that you will too after trying this chocolate-stuffed recipe!

All that's missing is a nice cold glass of milk..

This recipe uses only 9 or 10 ingredients which in all likelihood, you have in your cupboard right now. You do, so have a try at baking your own warm homemade cookies and be proud of your culinary skills!

Salivating yet..?!

These cookies are large, (about the size of an average adult hand!) therefore for smaller cookies, use only half or a third tablespoon sized dollop of cookie mixture.

The recipe is very simple to follow, and starts the same way many baking foods do, by creaming together butter and sugar. These cookies use a combination of white caster sugar and brown sugar which gives it a sweet and slight caramel flavour and chewy texture.







After combining all ingredients and folding in the chocolate pieces, you should have a mixture which resembles this. (If you prefer, you may stop here, grab a spoon and have at it. I, nor any other sane person would judge you , I promise).







Use tablespoon measure to produce dollops of mixture, only slightly flattening the tops. Remember to leave enough space between each cookie as they will spread widely (on my oven tray I fit 9 cookies, smaller baking trays may only hold 5 or 6 so you may need to bake in 3 to 4 batches instead of 2).







Bake until they are slightly browned on the corners, and leave to cool and harden on the tray. Do not be tempted to peel them off straight away without cooling as they will break. The cooling process allows them to set and harden and therefore hold their shape. Although, if the cookies have spread until they have slightly fused, remember to cut between them whilst they are still warm to seperate them easier!

Makes 15 - 20 Large Cookies



Ingredients
200g Butter
100g Caster Sugar
100g Light Brown Sugar
1/2 Tsp Vanilla Extract
1 Egg
240g Plain Flour (alternatively you may use Self-raising, although use a little less and omit the bicarbonate of soda)
1 Tsp Bicarbonate of Soda
3 to 4 Tbsp Cocoa Powder
Chocolate Chips (Milk, Dark and / or White)
Chopped Chocolate Truffles (I used Guylian Seashells)


Directions

• Preheat an oven to 180C.
• Grease 2 baking sheets / parchments on a baking tray.
• In a large bowl, combine butter and both sugars.
• Beat in the egg and vanilla extract.
• Combine the flour, bicarbonate of soda and cocoa powder.
• Gently fold in the flour mixture into the wet mixture.

• Fold in approx. 3/4 of the chocolate chips and chopped truffles.
• Place tablespoon sized dollops of the cookie mixture on the baking sheet, leaving wide spaces (approx. 6 - 8cm) between them, as they will spread out.
• Place the rest of the chocolate pieces on top of the cookies.
• Slightly flatten the tops with the spoon (not too much), and bake for approx. 10 - 15 mins (until slightly golden / brown around the edges).
• Allow to cool and harden on the tray for approx. 15 mins before transferring carefully onto a wire rack or plate.
  
  

Tips & Serving Ideas

• Use Orange extract, and pieces of orange flavoured chocolate (such as Terry's) for a chocolate orange cookie! 
• Use pink, white and / or red coloured chocolate chips for a delicious Valentine's treat.
• Add dried or frozen fruit, such as dried cranberries or frozen raspberries (both go well with the chocolate flavour!)
• Drizzle melted chocolate in a zig-zag pattern over the cookies and allow to set.
• Instead of chopping the truffles, you may want to place one truffle in the center of each cookie before baking.

Cara X