Saturday, February 04, 2006

Triple-choc cookies

So the theme is chocolate this week, eh? I think this fits the bill then, as it has three lots of chocolate in it.

I don't make it too often, as it is not exactly your health biscuit (translates as cookie in US speak). But, when I have made them, they certainly go quickly.

Any confusion on the ingredient front, let me know. Always fun, finding out what foods are called by different names in different countries! Ounces conversions are approximate, eg 1.2355 I round down to 1.2

Recipe comes from a book titled wicked sweet indulgences


125g (4.4 ounces) butter
1/2 tsp vanilla essence
1 1/4 cups (8.8 ounces) firmly packed brown sugar
1 egg
1 cup (5.3 ounces) plain flour
1 tsp bicarbonate of soda (baking soda)
1/3 cup (1.2 ounces) cocoa powder
1/2 cup (3 ounces) chopped raisins
1/2 cup (3.4 ounces) milk Choc Bits
1/2 cup (2.6 ounces) white chocolate Melts, halved
1/2 cup (2.6 ounces) dark chocolate Melts, halved


  1. Preheat oven to moderate. Lightly grease two oven trays.
  2. Beat butter, essence, sugar and egg in small bowl with electric mixer until smooth; do not overbeat. Stir in sifted dry ingredients, then raisins and all chocolates.
  3. Drop level tbsps of mixture onto prepared trays, allowing 5cm (2 inches) between each cookie; bake in moderate oven about 10 minutes. Stand cookies 5 minutes; transfer to wire rack to cool.
Choc bits are made of cocoa liquor, cocoa butter, sugar and an emulsifier; these hold their shape in backing.
Chocolate Melts are discs of compounded chocolate ideal for melting and moulding.


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