Single origin dark chocolate and nibs cookies
Ingredients225g plain flour 1.5g baking powder pinch of salt 115g unsalted butter 120g caster sugar 50g whole egg (approx 1 large egg) Republica del Cacao Ecuador dark chocolate (65%) buttons (melted) Republica del Cacao Ecuador white chocolate (35%) buttons (chopped) 100g Casaluker cocoa nibs |
MethodCream together the butter and sugar on the kitchen aid. Slowly add the egg. Combine together the flour, baking powder and salt and add to kitchen aid spoon by spoon. Once the mixture has come together we can add the melted chocolate. Lastly add the chopped chocolate and cocoa nibs, remove once fully combined. Weigh the mixture out into 30g pieces and roll. Place onto a baking tray and place down the flatten slightly. Bake at 180c for 10 minutes. |
These single-origin, triple chocolate cookies have a soft and gooey texture and are best when eaten warm out of the oven.
Single origin triple chocolate cookies
Ingredients175g plain flour 1.5g baking powder pinch of salt 115g unsalted butter 120g caster sugar 50g whole egg (approx 1 large egg) 50g Republica del Cacao Ecuador dark chocolate (65%) buttons (chopped) 50g Republica del Cacao Ecuador white chocolate (35%) buttons (chopped) 50g Republica del Cacao Ecuador milk chocolate caramelised (40%) buttons (chopped) |
MethodCream together the butter and sugar on the kitchen aid. Slowly add the egg. Combine together the flour, baking powder and salt and add to kitchen aid spoon by spoon. Once the mixture has come together, lastly we can add the chopped chocolate and removed once fully combined. Weigh the mixture our into 30g pieces and roll. Place onto a baking tray and place down the flatten slightly. Bake at 180c for 10 minutes. |
