Triple Chocolate Cookies
Satisfy your chocolate cravings with our triple chocolate cookies recipe, expertly crafted by Maître chocolatier: Thomas Schnetzler. Loaded with 70% premium dark chocolate, sea salt caramel chocolate, and a sprinkle of toasted almond flakes. Enjoy them warm for a perfect blend of crisp and soft.
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
20 minutes
Easy
15 - 20 people
Ingredients
- 100g 70% dark chocolate
- 60g premium dark chocolate
- 60g butter, melted
- 90g one large egg
- 40g brown sugar
- 115g raw caster sugar
- 60g plain flour
- 0.2g baking powder, knife tip
- 180g sea salt caramel chocolate, chopped coarsely
- pinch of plain flour for dusting chopped chocolate
- 170g almond flakes, toasted
- pinch of salt flakes
- little tonka bean, optional
Lindt Chocolate In This Recipe
Method
Step 1.
Preheat the oven to 190°C.
Step 2.
Gently melt together the two dark plain chocolates. Stir in the melted butter.
Step 3.
Gently warm the egg and the sugars over a water bath to dissolve the sugars. Then whisk until light and creamy.
Step 4.
Stir in the chocolate and butter mixture.
Step 5.
Sift together the flour and baking powder and fold into the chocolate mixture.
Step 6.
Lastly, mix in the chopped chocolate (mix with a little flour to help the chunks stay intact in the cookie) and the almond flakes and grated Tonka if using.
Step 7.
Portion walnut-sized cookies onto a paper-lined tray, top with a few flakes of salt and bake at 190°C for approximately 10 minutes. These cookies don’t spread a lot, so they can be placed relatively close together.
Reviews
Write Your Own Review