TRIPLE CHOC
When chocolate is not enough!
Inspired by the lovers of chocolate and using the most beautiful Italian chocolate, we have mixed into this delicious chocolate cookie dough a blend of milk, dark and white chocolate pieces, providing an indulgent taste for a chocolate cookie.
1 tub makes approx 50 x 20g cookies.
If making larger cookies allow longer baking times.
INGREDIENTS
1 tub of thawed Triple Choc Dough
METHOD
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Pre-heat oven to 160 degrees.
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Prepare and line a baking tray with baking paper.
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Scoop (20g) dough and roll into balls (if making small amount re-freeze remainder of dough balls for next time) and place on a tray. Press with back of a fork to mark top (Tip: dip fork occasionally into flour to avoid sticking) or roll out dough with a rolling pin to approx 1 cm depth and cut to shape.
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Bake in the oven for approx 15 mins or until browned.
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Let rest for 5 minutes to cool before removing to rack.
Optional:
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This is a very versatile dough. And is great cookie cups and cheesecake bases or added to icecream!
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Sandwich two thin cookies with delicious ice-cream and freeze for a great treat.