Valentine's Day recipes: Triple chocolate cookies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Valentine’ s Day recipes Triple chocolate cookies By Eleanor Maidment - February 13, 2022 Made with cocoa powder and a mix of dark, milk and white chocolate, these cookies are a full-blown chocolate hit. Ellis Parrinder MAKES ABOUT 12 125g plain flour 40g cocoa powder 1 tsp bicarbonate of soda 1⁄2 tsp fine salt 110g unsalted butter, softened 100g caster sugar 100g soft dark brown sugar 1 large egg 50g dark chocolate (70% cocoa solids), melted 75g white chocolate, chopped into chunks 75g milk chocolate, chopped into chunks Combine the flour, cocoa powder, bicarbonate of soda and salt in a bowl and set aside. Using electric beaters, cream the butter and sugars in a large mixing bowl for about 3 minutes until light and fluffy. Beat in the egg then the melted dark chocolate. Add the dry ingredients, then beat into the bowl until completely combined. Finally stir through the chopped white and milk chocolate. Transfer the dough to a large sheet of parchment paper and, with your hands, mould into a cylinder about 20cm long and 6cm in diameter. Roll up in the paper and twist the ends, then chill for 24 hours. Preheat the oven to 190C/170C fan/gas 5 and line a large baking tray with parchment. Unwrap the dough and use a sharp knife to cut it into 1.5cm thick rounds. Spread over the baking tray with plenty of space between the biscuits (you will probably need to bake them in two batches). Bake for 8-10 minutes, then leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. They are best eaten the day they are made, or can be stored in a sealed container for up to 72 hours. TIP The dough can be stored in the fridge for up to three days or frozen for up to three months. If baking from frozen, take the dough out of the freezer 1 hour before cutting. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved