Totally Chocolate Chocolate Chips Cookies

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Birthday’s deserve the best treats, these cookies are in my opinion the BEST chocolate chocolate chip cookies.

Totally Chocolate Chocolate Chip Cookies 2

When my partner requested triple chocolate chip cookies, these instantly popped into my head. I’ve been wanting to try the recipe since I first laid eyes on them years ago. These are the perfect celebratory cookie. These aren’t your average eat a couple at a time cookies, one of these cookies or even half will keep you satisfied.

Totally Chocolate Chocolate Chip Cookies 3


A whole load of chocolate goes into these and the recipe only yields 12, yes just 12! I told you they weren’t your run of the mill chocolate cookie. These are special. For the amount of chocolate in these you’re not going to want them everyday, so don’t worry about how much sugar your consuming.

Totally Chocolate Chocolate Chip Cookies 4

Birthday’s are birthday after all! When isn’t there a more fitting time to treat yourself to a little luxury and boy oh boy you can’t get anymore luxurious than the cookies you see right here.

Totally Chocolate Chocolate Chip Cookies 5


Triple chocolate cookies, stuffed with dark chocolate, you can’t beat them. Still slightly soft in the centre with a bite on the outside, these are amazing, you couldn’t pack anymore chocolate in them if you wanted to!!

Totally Chocolate Chocolate Chip Cookies 6

What makes them triple the chocolate? Melted dark chocolate, dark chocolate cocoa powder and dark chocolate chips. I’ve used all dark chocolate here as the birthday boy who these are for is a massive fan of dark chocolate. Using all dark helps keep these cookies from being too sweet. They are rich mind you, but not overly sweet.

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You can whip a batch of these up in an hour or two, they don’t need any chilling whatsoever. Melty and soft whilst warm but let them cool and harden slightly and that’s when these are really at their best.

Totally Chocolate Chocolate Chip Cookies 7

Perfectly delicious as they are, you could crumble a cookie over ice cream or just eat them as they come. Make someone’s day by treating them to fresh from the oven, deeply deliciously dark triple chocolate cookies. Birthday baking at it’s best!

Totally Chocolate Chocolate Chip Cookies 9

 

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Yields 12 Cookies

Ingredients

  • 125 grams (4 1/2 ounces) Dark chocolate, 70% cocoa solids
  • 150 grams (1 cup +2 tbsp) Plain flour
  • 30 grams (2 tablespoons) Dark cocoa powder
  • 1 teaspoon Bicarbonate of soda
  • 1/2 teaspoon Maldon sea salt
  • 75 grams (1/4 cup + 2 tablespoon) Light brown muscovado sugar
  • 50 grams (1/4 cup) Caster sugar
  • 1 teaspoon Pure vanilla extract
  • 1 Large egg, cold from the fridge
  • 350 grams (12 1/2 ounces) Dark chocolate chips

Method

  1. Pre-heat the oven to 170C (340F) and line two baking trays with parchment paper, set aside.
  2. Melt the dark chocolate in a heat-proof bowl set over simmering water. Set aside.
  3. In a medium size bowl combine the flour, cocoa powder, bicarb and the salt, set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment cream together on high-speed the butter and both sugars until you have a smooth and creamy mixture. Scrape down your bowl with a spatula.
  5. Add the vanilla extract and the egg, mixing to combine.
  6. Add the dry ingredients then the chocolate chips and mix thoroughly.
  7. Using a medium size ice cream scoop and palette knife, scoop up the cookie dough until the ice cream scoop is nearly full the place onto the baking trays spacing well apart. Bake for 18 minutes or until a cake tester inserted into the centre comes out partially clean, not wet with cookie batter.
  8. Leave on the baking trays on a wire rack for 5-8 minutes then transfer to the baking tray to cool completely. Repeat the process until all the dough has been used.

Notes

* Recipe adapted from Nigella Express

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sunday #106

 

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Welcome to week #106 of Sweet & Savoury Sundays!
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Hi everyone, hope your having a nice weekend, have you been baking much? I’ve spend the day birthday baking. It’s my partners birthday tomorrow so I’ve made the ultimate chocolate cookies and a delightful lemon cake. Both recipes will be on the here later this week so keep your eyes peeled.
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Baking In Pyjamas Favourites:
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Banana Nut Butter Donuts by Raia’s Recipes
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Pizza Rustica by Olives n Okra
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Cherry Cola Drumsticks & Dipping Sauce by Living the Gourmet
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Most viewed link this week
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Lemon Cupcakes by The Sparkling Shoes Girl
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Vanilla Salt Salted Caramel Cookie Cake

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Vanilla Salt Salted Caramel, that’s what this cookie cake is all about, oh and toffee crisps. You can’t forget the toffee crisps, it’s what gives this caramel laden cookie cake a it’s crispy chocolately crumb.

Vanilla Salt Salted Caramel Cookie Cake 2

I just adore salted caramel like many of you do and I love to make it myself. It’s so straightforward to make so I thought why not make a batch but with a slight twist. I’ve got a stash of vanilla salt in my cupboard left over from these cookies, so what wonderful way to put to it to good use then add some to a batch of salted caramel.

Vanilla Salt Salted Caramel Cookie Cake 3


That and a vanilla bean. Pure vanillary vanilla heaven.

Vanilla Salt Salted Caramel Cookie Cake 4

I made a brown sugar based cookie cake and added some toffee crisp pieces along with vanilla extract, vanilla salt and my vanilla salt salted caramel. All of this yields a light cake, with a cookie like crust. Soft centres and full of heavenly caramel-y butterscotch notes along with a light hit of vanilla and salty-ness.

Vanilla Salt Salted Caramel Cookie Cake 5


I love my buttercream and I think a cookie cake should have a little border of icing so I whipped up a quick little icing laced with some more vanilla salt salted buttercream. This heightens the salty sweet vanilla infused caramel and will have you sighing in salty sweet delight.

Vanilla Salt Salted Caramel Cookie Cake 6

You may think something like this is a little daunting but don’t be afraid, I made everything from scratch in a morning and was enjoying a nibble by 1pm, just in time for a little afternoon coffee break.

Vanilla Salt Salted Caramel Cookie Cake 7


Cookie cakes are the ultimate choice to go with if you can decide between cookie or cake and are great to get creative with and play around with flavours and different ingredients.

Vanilla Salt Salted Caramel Cookie Cake 8

I finished this off with a dash of vanilla salt, you can’t beat good old vanilla and cake of course!

Vanilla Salt Salted Caramel Cookie Cake 9

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Yields – One round, 9 inch cookie cake.

Ingredients

{vanilla salt salted caramel}

  • 125 ml (1/2 cup) Double cream
  • 2 1/2 tablespoons Unsalted butter
  • 1 1 /2 teaspoon Vanilla salt
  • 1 Vanilla Bean
  • 150 grams (3/4 cup) Caster sugar
  • 2 tablespoons Golden syrup
  • 2 tablespoons Water

{cookie cake}

  • 200 grams (14 tablespoons) Unsalted butter at room temperature
  • 200 grams (1 cup) Light brown muscovado sugar
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 tablespoon Vanilla Salt Salted Caramel
  • 240 grams + 2 tablespoons (2 cups + 2 tablespoons) Plain flour
  • 1 teaspoons Baking powder
  • 1 teaspoon Vanilla salt
  • 100 grams Toffee Crisp pieces

{vanilla salt salted caramel buttecream}

  • 270 grams (2 1/4 cups) Icing sugar
  • 113 grams (1 stick) Unsalted butter at room temperature
  • 1 tablespoons Milk
  • 2 tablespoons Vanilla salt salted caramel

 

Method

{vanilla salt salted caramel}

  1. In a small pan over a low heat melt the butter in the cream along with the salt and remove from the heat. Add the vanilla bean seeds
  2.  and leave to cool, set aside.
  3. In a large pan add the sugar, golden syrup and water. Gently heat until amber in colour, reduce the heat even more so then add the cream mixture whisking whilst doing so. Remove from the heat and transfer to a sterilized jar.

{cookie cake}

  1. In the bowl of an electric mixer set to high-speed, add the butter and sugar and cream together until you have a smooth, fluffy and light mixture. This should take 5-8 minutes. Scrape down the sides of your bowl. Add the eggs one at time, mixing well after each addition. Scrape down bowl again.
  2. Add the vanilla extract and caramel, mixing to combine.
  3. In a medium bowl whisk together the flour, baking powder and the salt. Slowly add this to the batter and once it’s all been added add the toffee crisp pieces, mixing until just combined. Give a final stir with your spatula and scrape into your cake tin. Smooth over with a palette knife.
  4. Bake for 25-35 minutes or until golden brown and the centre is set. Leave on a wire rack for 10 minutes then remove the out ring and leave to cool completely.

{vanilla salt salted caramel buttercream}

  1. To make the icing add the butter, icing sugar, milk, vanilla salt salted buttercream to the bowl of an electric mixer set to high and mix until smooth and fluffy. If the icing is too runny, add a little more icing sugar or if the icing is too stiff add a little more milk.
  2. To decorate place a 1M icing tip into an icing bag then fold over the bag to the inside is showing. Spoon in the buttercream then pipe little rosettes onto the top of your cookie cake.

Notes

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* To find the vanilla salt recipe click here.

* Store in a cool, dry place away from direct sunlight.