Yesterday I got hayfever. I was taking my puppy for a walk and it was unseasonably warm outside. I started to feel like I had a feather duster up my nose. Awesome. Who knew you could get hayfever in winter? So then I had to spend the rest of the day inside to avoid sneezing fits and watery eyes.
Anyway. So I was house bound and probably should have used the time to get started on uni assignments. But I, Natasha, love to procrastinate. Assignments are always so hard to get started. So I decided to bake instead.
These cookies have three chocolate components (hence the triple chocolate chip cookies) – melted chocolate, cocoa and chocolate chips. Omit the chocolate chips if you wish, and they will be Double Chocolate Cookies. These are fudgy, chocolatey, dense and somewhat like brownies, so I like the chocolate chips inside. Mixes up the texture a little.
300g dark chocolate, chopped (10 ounces)
180g milk chocolate, chopped (6 ounces)
2 tsp vanilla extract
2 tsp instant coffee granules
135g unsalted butter, softened (1 1/4 sticks, 10 tbsp)
1 1/2 cups packed light brown sugar
1/2 cup white sugar
2 cups plain flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1 cup dark chocolate chips
Put the chopped dark and milk chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Take it out and stir it, then microwave for a further 30 seconds. Continue this process until all the chocolate is melted and combined. Bad things will happen if you just put chocolate in the microwave and leave it!
On a low speed, gradually beat in the egg mixture. Pour in the melted chocolate in a steady stream and beat until combined.
Preheat the oven to 180 C and line 2-3 baking trays with parchment paper. Using a tablespoon or ice cream scoop, scoop balls of dough onto the trays, leaving 1 inch between the cookies. You may want to bake these in batches.