Triple chocolate cookies have always eluded me, heck, all cookies have eluded me. It has been a well known fact that us O’Neills couldn’t make cookies. Until now.
We wen’t through so many different recipes to get here, from super cakey to super crispy, and many different methods too. What used to happen was all of the cookies used to come out like cakes, whatever we did. It got to the point where it was really disparaging, and made us feel a little bit useless in the kitchen. We can both make perfect cakes, perfect profiteroles, tarts, you name it, but not cookies!
When we relaunched oneillkitchen.com, I took it upon myself to tackle this issue, and produce some decent cookies! I researched lots of different recipes. What were their ingredient ratios? What were their methods? What did their cookie pictures look like? I had lots of different recipes lined up and then stumbled upon a tasty recipe, which I adapted to suit our flavour and dairy free needs, and held my breathe.
When the cookies came out of the oven actually looking like cookies, I couldn’t believe it! I quickly uploaded a picture onto instagram and had a little giddy dance that I had actually managed to conjour up these little cookie babies!
What followed was lots of cookie trials which I documented on instagram. I played around with adjusting the temperature, time and ingredients, until I hit triple chocolate cookie perfection.
Now that I have achieved cookie perfection, I thought I would share our seriously fool proof recipe with you too! Think shop bought style, dense yet super soft triple chocolate cookies, doesn’t that sound amazing?
Equipment:
- Microwave safe bowl
- Metal Spoon
- Baking tray
- Greaseproof paper
Triple Chocolate Cookies Recipe Notes
- Chill the dough for at least half an hour, it will look a bit like brownie dough when made but firms up in the fridge.
- Add some of the chocolate into the batter, and save some for after. When the cookies are hot out of the oven, press chocolate chunks onto the top of the cookies. This gives the cookies an impressive, shop bought look to them.
- After many trials, 12 minutes at 170°C is the perfect combination for these cookies. When they come out of the oven and cool down, the cookies will harden, so please don’t think they are not cooked because they are!
The most delicious dairy free triple chocolate cookies, ever!
- 115 g Melted butter
- 100 g Granulated sugar
- 165 g Light brown soft sugar
- 1 tsp Vanilla
- 1 pinch Salt
- 1 Egg
- 140 g Plain flour
- 30 g Cocoa Powder
- 100 g White Chocolate
- 100 g Dark Chocolate
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Add your sugars to the melted butter and stir until dissolved.
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Add your salt, vanilla and egg and stir.
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Sieve in your flour and cocoa, and stir until just combined.
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Add 75g of each chocolate to the batter and stir. Stick in the fridge for at least 30 minutes to firm up!
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Once the mix is firm, scoop onto a lined baking tray, leaving space between each ball.
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Press some of your spare chocolate into the top of the balls, as when cooked, they will look more shop bought!
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Put in the oven for 12 minutes until soft and a little crisp. As they cool they will firm up.