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Single origin triple chocolate cookies

Single origin triple chocolate cookies


20
10
22

These single-origin, triple chocolate cookies have a soft and gooey texture and are best when eaten warm out of the oven. 

Cookies 

Ingredients 

175g 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)

Method

Cream 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.

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