20
Triple Choc Cookies
Makes 35 cookies
180g butter, chopped
150g dark chocolate, chopped
1 ½ cups plain flour
¾ cup cocoa powder
1 ½ cups firmly packed brown sugar
3 eggs, lightly beaten
200g dark chocolate, chopped
1.
Pre-heat oven to 170°C fan forced oven. Line 2
baking trays with baking paper.
2.
Melt butter and first lot of chocolate in a small
saucepan over a low heat, stirring continuously
until smooth. Allow mixture to cool slightly.
3.
Combine sifted flour, cocoa powder and sugar in
a bowl. Mix together using the hand mixer and
dough hooks on speed 2. Add warm chocolate
mixture and eggs, and mix until combined.
4.
Stir through chopped chocolate.
5.
Spoon rounded tablespoons of mixture onto
baking trays and press down slightly. Allow room
for mix to spread.
6.
Cook in batches for about 20 minutes or until
firm to touch. Allow to cool on tray for 1 minute
before transferring to a wire rack. Repeat with
remaining cookie dough.
Butter Icing
Makes approximately 1 cup
125g butter, softened
1 ½ cups icing sugar mixture, sifted
1-2 tbsp milk
1.
Place butter in a bowl and using the hand mixer
with the beater attachments, beat on speed 5
until pale and creamy.
2.
Reduce speed to 1 and gradually add icing sugar
until combined. Once combined, turn the speed
back up to 5 and beat out any lumps. Adjust
thickness of the icing with milk.
