If, like me, you’re a big fan Triple Belgian Chocolate Cookies, these won’t disappoint – and, what’s more, you can bake more at home for less moolah.
Ingredients: (makes 12)
125g unsalted butter or margarine (either works just fine)
100g light brown sugar
2 tablespoons golden syrup
1 teaspoon vanilla essence
20g cocoa powder
140g self-raising flour
50g dark chocolate
50g milk chocolate
50g white chocolate
Method:
Preheat the oven to 180°C/gas mark 4.
Beat the butter and sugar together in a large mixing bowl.
Stir in the golden syrup and vanilla essence.
Sift in the cocoa powder, followed by the self-raising flour.
Chop the chocolate up into small chunks. Tip ¾ of the chunks into the mixing bowl and set the remaining ¼ aside.
Line two trays with greaseproof paper. Using a dessert spoon, scoop up a spoonful of the cookie dough and roll it into a ball in your hand (you may want to have some extra cocoa powder to hand for this step!). Put the ball on the tray and flatten it slightly. Press the remaining chocolate chunks into the top of the cookie. Repeat until you have used up all the dough.
Bake for 12-14 minutes.
Leave to cool on a wire rack – or tuck in straightaway.
