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Triple Chocolate Chip Cookie Recipe.A triple chocolate chip cookie recipe for breakfast that is chunky and very rich. This cookie recipe can be wrapped and refrigerated till needed, It's the only time that I use aluminium on the out side of the cling wrap, where it is rolled up tightly then put in the fridge. If your into tripling your chocolate cookie recipe then grab a hold of this to whip up for breakfast. Ingredients:
Method:
Turn the oven on to160c (325-F or gas mark 3). Sift the flour, cocoa powder, bicarb, baking powder and salt and put aside. Place the softened butter and sugars in the mixer and cream till white and aerated, add the egg and vanilla till all incorporated. Stir in the rest of the ingredients with a wooden spoon till just combined, scoop out the dough and dollop onto a baking sheet or a non-stick cookie tray making sure you leave enough room so they spread evenly on the tray. With a fork or a pallet knife dipped in water flatten the tops of the dough slightly, so they are all even. Bake for 8 - 10 minutes or till they are golden brown, when done slide onto a wire rack to cool. You could even make them the previous day, then put the cookies in an air tight container. Triple chocolate cookies will last in the container for five to seven days, if they are not eating before hand. This recipe will make three dozen cookies. More breakfast cookies From triple chocolate chip cookie page to breakfast cookies page.
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