USC#4: Triple Chocolate Cookies

Hi guys!

We went from chocolate with the Globe-trotter Cookie to fudgy with the Chai Latté Brownies and now we’re going CHOCOLATE with these black beauties!

You know what they say right. “Once you go black, you never go back.”

What is the secret behind these delicious cookies? Chocolate, chocolate and chocolate! Black, brown and white. Perfection.

 

Another thing I like about cookies is that you can make them in a very short time.

What do we need (about 15 cookies):

• 70 g butter
• 100 g light brown sugar
• 45 g sugar
• 120 g wheat flower
• 40 g cocoa powder
• 1 teaspoon salt
• 1 egg
• 100 g dark chocolate
• 50 g milk chocolate
• 50 g white chocolate
• baking paper
• baking trey

How to:

Preheat the oven at 180°C.

Mix the butter, sugar and light brown sugar together in a bowl.

Take another bowl and mix together the wheat flower, cocoa powder and salt.

Mix the egg through the butter-sugar mixture. Add the flower-mixture and kned everything until it forms a real dough.

Chop the chocolate (all three of them!) in little pieces. Kned them through the dough.

If the cookiedough is a bit too sticky, wrap it in foil and put it in the fridge for about 30 minutes.

Cut the dough in squares (any size you want) and roll them to little balls.
Put them on the baking paper on the baking trey.
Squeeze them a tiny bit and bake them for +- 10 – 15 minutes.

Let them coll a bit and put them on a trey. Best use a spatula doing so.
Try to stay away from them until they’re completely cold 😉

Have a delicious day ❤
xxx Sarah

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