food, houses, Recipes, Uncategorized

Triple Chocolate Cookie Recipe

I attended the launch of a new recipe book recently, Café Food at Home. The book is by Knead Bakery proprietor, Evan Faull, with photographs by Craig Fraser, and it is yet another wonderful local cookbook to add to the shelf. We mentioned it in our recent October issue of House and Leisure, but I thought I would share one of the recipes I attempted… to further whet the appetite! I made these Triple Chocolate Cookies over the weekend, and all that really needs to be said is that they are the ultimate chocolate chip cookie. The recipe is really easy (as are all of the recipes in the book), and the results are slightly salty, VERY chocolatey, lovely, soft and crumbly biscuits. I think I may have made mine a little on the large size, and next time will attempt a smaller cookie, but hopefully that will mean they also last longer than a couple of days! (They are unbelievably moreish, quite lethally so). The attached images are from the batch I made, which I devoured shortly thereafter. Here’s the recipe: ‘There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles’ – Anonymous. This is the fifth food group. Enough said. Ingredients: 185g self-raising flour 5g bicarbonate of soda 35g cocoa powder 2g salt 125g butter, at room temperature 225g brown sugar 1 large egg 5ml vanilla extract 100g white chocolate, chopped (or white chocolate nibs) 100g milk chocolate, chopped (or milk chocolate nibs) 100g dark chocolate, chopped (or dark chocolate nibs) Directions: Preheat the oven to 180°C. Sift the flour, bicarbonate of soda, cocoa powder and salt together. Cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well. Fold in the sifted dry ingredients. Add the remaining ingredients and mix well. Divide the cookie dough into round balls, each about 110g (for a large cookie) or 55g (for smaller) and chill in the fridge for an hour. Place on a well-greased baking sheet (leave space between the cookies and do not flatten them; they will spread out in the oven as they bake). Place in the oven and bake for 12–15 minutes. The cookies will feel soft when they come out of the oven, but as they cool down, they will firm up. Tip: The leftover, uncooked cookie dough can be frozen and kept for later use, or for a sublime treat, break into smallish pieces and add to slightly softened ice-cream: chocolate cookie dough ice-cream. Makes 6–8 large 12–16 small cookies   Recipe: Café Food at Home by Evan Faull, R220, Quivertree Publications Text: Raphaella Frame