Now this is a chocolate cookie to be proud of! Giant triple chocolate cookies, I hear you say. Why giant, why triple? If you need to ask, Kerry Cooks probably isn’t the blog for you.
As big as a side plate, packed full of chocolate chunks and requiring a pint of milk (at least) to eat. Three different kinds of chocolate conspire to make this cookie great, and by god, I think they’ve done it! You may even only be able to manage half a one. That would never happen to me of course, but then I’ve had a lot of training in this area.
As if this recipe, adapted from Annie’s Eats, wasn’t chocolatey enough, I also added some festive cheer with some red and green candy melts and sprinkles. You’re welcome.
- 250g unsalted butter, very soft
- 175g golden caster sugar
- 50g dark muscavado sugar
- 2 large eggs
- 75g cocoa powder
- 325g plain flour
- 2 tsp baking powder
- 150g white chocolate, cut into chunks
- 150g milk chocolate, cut into chunks
- 150g plain or dark chocolate, cut into chunks
- large pinch salt
- Red and green candy melts, and christmas sprinkles, for festive cookies
- To start, preheat your oven to 180c/gas 4/350f and grease two large flat baking trays very well with butter. Next, mix the butter and sugars together, either by hand or in the bowl of a stand mixer, until they are well combined and very fluffy.
- Next, add your eggs one at a time, mixing thoroughly between each egg, and scraping down the sides of your bowl as you go to ensure everything is incorporated. Turn off the mixer, if using, and then sieve in your cocoa powder, flour, baking powder, and salt, before turning the mixer on at its slowest setting, to incorporate.
- Switch the mixer off completely, and fold in your chocolate chips (the mixture will be very thick - hopefully you have strong arms!). Tip out the cookie dough onto a clean plate, and knead and push it together, until everything is mixed in.
- Next, use a large spoon or your fingers to break off large chunks of cookie dough - and I mean large! It needs to be about three heaped tablespoons worth of dough. Roll together between your palms, then place on your baking tray (at least three inches from its nearest neighbour) and squish down slightly with the palm of your hand.
- Press on some more chocolate (as I did with the candy melts) or some sprinkles.
- Bake for 18-20 minutes, keeping a close eye on them and switching the trays around in the oven as necessary.
- Leave to cool on the baking tray for at least ten minutes, or completely if you can. Carefully lift off with a spatula and enjoy!
My festive chocolate sprinkles were from various places, but you can get the same ones from eBay. As for candy melts, try your local cake decorating shop if you’re lucky enough to have one, or alternatively try Hobbycraft.