Triple Chocolate Chunk Cookies

Serves: 20 biscuits

Ingredients:

• 1 1/2 cups plain flour
• 1/2 teaspoon baking powder
• 1/2 cup cocoa powder
• 1 cup firmly packed brown sugar
• 1/2 cup milk choc chips
• 1/2 cup white choc chips
• 200g dark chocolate, chopped
• 200g Western Star Salt Reduced Butter
• 2 eggs

Method:

Sifted flour, cocoa and brown sugar into a large bowl, stir in choc chips.

Melt the chocolate and butter in the microwave on medium heat, stirring every 30 seconds, until smooth. Set aside for 5 minutes to cool slightly then whisk in eggs.

Pour the chocolate mixture into the dry ingredients and stir until just combined.

Roll heaped tablespoonfuls of the mixture into balls and arrange on a baking paper lined tray, flatten slightly with palm of your hand. Bake at 170°C for 10-12 minutes, the cookies will look cooked but still be soft. Cool on trays for 5 minutes before transferring to wire racks to cool completely.

Cooking Time: 12 minutes

Hints:

These cookies can be stored in an airtight container for up to 2 weeks.

A touch of salt can complement chocolate in baked goods and Western Star Salt Reduced Butter is perfect for this recipe.

Flavour variations:

Try adding your favourite chopped nuts to this recipe, pecans or hazelnuts work well.

Add a little grated orange rind to the mixture and substitute choc chips for chopped Jaffa lollies, for Jaffa flavoured cookies!