Triple chocolate cookies
75g butter, at room temperature
175g light muscovado sugar
150g self raising flour
2 tbsp cocoa powder
100g white chocolate, chopped
100g milk chocolate, chopped
- Beat the butter and sugar together in a mixing bowl until pale and creamy. Stir in the eggs, flour and cocoa powder and mix until smooth.
- Stir in the chopped chocolate and spook 20 mounds of the mixture on to 2 greased baking sheets, leaving space between for them to spread during cooking. I like my cookies to be big so I actually only made about 10 so just make how ever many you want. 🙂
- Bake in a preheated over, 180oC / 350oF / gas mark 4 for 8-10 minutes until lightly browned. Leave to harden for 1 – 2 minutes then loosed and transfer to a wire rack to cool completely. They are best eaten on the day they are made but mine lasted a few days and still tasted amazing!!
Tip – don’t bake the cookies for too long. They’ll look uncooked as they are still quite wet in the middle and the temptation is to give them a bit longer but they’ll harden when cooled.