I’ve had this one floating around my mind for a while, stirred in with about a million others. It’s all a question of when I’m feeling “able” to actually go through the process of putting theory into practise, or to not sugarcoat it, when my illness will allow me to try the end product. I’m not going to pretend I sampled an entire cookie, I broke into a cold sweat even just looking at these, but the quarter I ate? Devine!! This is a chocolate lover’s dream. Triple choc chip cookies. How? The base cookie recipe is chocolate (the dough), there’s chocolate chips AND, in the middle, there’s a nice gooey dollop of hazelnut chocolate spread. I’m not doing that TV thing of being “generic” here – I didn’t buy Nutella, Lidl didn’t have any hahaha!! I’m really pleased these came out as perfectly as they did and I’ll be taking them up to the next match for my fellow Wolves pals to enjoy pre-game, along with the apple crumble brownies they’ve been badgering me for. Am I becoming an underground success haha? Maybe Wolves will employ me as some kind of baking guru. Not sure they’d want the players trying too many of my wares though! Anyway, please do bake up my triple choc chip cookies – they won’t kill you really 😉
150g margarine or unsalted butter
125g soft light brown sugar
100g caster sugar
2 teaspoons vanilla extract
1 egg yolk
300g plain flour
20g cocoa powder
2 tablespoons full fat milk (semi skimmed would be fine)
½ tsp bicarbonate of soda
100g dark chocolate chips
1 teaspoon per cookie of chocolate hazelnut spread
Makes 12 large cookies.
Pre-heat your oven to 170°C/325°F/Gas Mark 3
Line a baking sheet with grease proof paper.
Melt the margarine/butter and let it cool slightly. I do this in a microwave safe large glass bowl. Add both the sugars to it and beat in until a pale colour. Add the vanilla extract and both the egg and egg yolk to the mixture and beat well. Next, add the flour, cocoa, milk and bicarbonate of soda and mix in until combined. Be careful not to over mix. Finally, fold in the chocolate chips.
Ideally you want to use a ¼ sized US style “cup” measure or similar. This equates to 65ml of cookie dough mixture. I fill the “cup” half full then spread a teaspoon of chocolate hazelnut spread over the surface of the dough, being careful not to go to the very edges, and then fill the rest of the “cup” up with cookie dough. Finally just scoop it out onto the prepared baking sheet leaving at least 6cms between each one to allow for spreading during the baking process. You’ll either need to do this in two batches or, if your oven is big enough and you can do this on the same shelf level, have two baking sheets handy. Bake for 25 minutes.
Remove from baking sheet after 5 minutes to a wire rack and allow to cool before eating. Can be stored in airtight container for up to 3 days.