Triple Single Origin Choc Chip Cookies

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By Darren Purchese

These are seriously in contention for the yummiest cookies ever, I have used three fancy and different chocolates inside the dough and to finish. I urge you to try and replicate the combination I have made here as it’s a delicious combo but by all means swap the chocolates listed for something more commonly available; you could use a combo of dark, white and milk choc as well. Just keep the ratios the same and experiment.

The two sugars used here do different things, the caster sugar will give a crunch on the outside of the cookie and the brown sugar will give a chewy interior, and it’s the best of these both worlds that I really enjoy.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

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0

Portions

18
pieces

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Ingredients

Servings

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COOKIE DOUGH

220g unsalted butter
200g soft light brown sugar
180g caster sugar
20g salt
5g bicarbonate of soda (1tsp)
1 vanilla pod
100g eggs, (2 medium whole eggs)
400g plain flour
30g cocoa nibs
150g milk chocolate ‘Arriba’ 38% Callebaut buttons
125g dark chocolate ‘Madagascar’ 67% Callebaut buttons
125g dark chocolate ‘Venezuela’ 72% Callebaut buttons

TOPPING

 milk chocolate ‘Arriba’ 38% Callebaut buttons – to finish
 dark chocolate ‘Madagascar’ 67% Callebaut buttons – to finish
 dark chocolate ‘Venezuela’ 72% Callebaut buttons – to finish
1

For the cookie dough… Cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer or by hand. Continue until the mix is pale and smooth, use a pastry scraper to scrape down the insides of the bowl to ensure it has evenly mixed.

 

2

Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides.

 

3

Add the flour, nibs & chocolates and mix slowly to combine.

 

4

Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

 

5

To bake... Preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle. Dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt. These cookies can all be rolled and then stored in the fridge for up to a week or covered in the freezer for up to a couple of months. Bake longer from frozen or remove and allow to defrost in the fridge overnight before baking as instructed above.

 

1
0 hours 0 minutes

For the cookie dough… Cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer or by hand. Continue until the mix is pale and smooth, use a pastry scraper to scrape down the insides of the bowl to ensure it has evenly mixed.

2
0 hours 0 minutes

Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides.

3
0 hours 0 minutes

Add the flour, nibs & chocolates and mix slowly to combine.

4
0 hours 0 minutes

Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

5
0 hours 0 minutes

To bake... Preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle. Dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt. These cookies can all be rolled and then stored in the fridge for up to a week or covered in the freezer for up to a couple of months. Bake longer from frozen or remove and allow to defrost in the fridge overnight before baking as instructed above.