Triple Chocolate Cookies (that are to die for) - Tanya Burr Recipe
This weekend was Father’s Day, so we had some family over for a social distance chat and fun in the sun. Being a great host consists of good food and treats, so I made some of the same cookies that I’ve made for years and years now. I always get compliments whenever I make them, so I thought why not make a blog post on it.
It’s a recipe from Tanya Burr’s blog, however, this has now disappeared from the internet, so I thought I’d make my own post with the recipe if you want to try a great cookie that will have everyone asking for more then give these a try. All credit for the recipe goes to Tanya Burr. Super quick to make and bake.
What you will need for 10-12 cookies:
200g butter (room temperature)
300g caster sugar
1 large egg
275g self-raising flour
75g cocoa powder
a dash of milk (if the mix seems too dry, optional)
1 large bar of white chocolate (my preference is Milky Bar)
1 large bar of milk chocolate (my preference is Dairy Milk)
2 Dairy Milk with Daim bars (for that added crunch texture to your cookies)
The method for Tanya Burr’s Triple Chocolate Cookies:
Preheat your oven to 200 degrees C (180 fan) or 392 F. Line 2 or 3 baking trays with baking paper.
Cream together the butter and sugar until combined.
Once the mix is smooth, add in the egg and whisk.
Next, sift in the dry ingredients, then mix till combined. Add in the dash of milk here if the mix is looking dry (I try not to add any if I can as it normally is fine as long as you mix it well).
Break the chocolate bars and mix them into the dough. Add as much chocolate as you wish to your taste. I like to use one white bar (Milky Bar), one milk chocolate (Dairy Milk) and two Dairy Milk Daim bars (but you can use whatever chocolate you like.) The Daim bars add an extra crunch to the cookies. You could also use a different variety if you fancied, e.g. dairy milk nut bar for a nut element.
Place the dough onto the baking sheets, I like to make my cookies reasonably sized to get as much chocolate in each bite as possible plus the chocolate chunks aren’t small! (They should make 10-12 cookies depending on size, I normally get 12.)
Place in the oven for 11 minutes (they may seem raw still but trust the process, they will continue to cook outside the oven so leave them to sit for 30mins to cool and set, and trust me you will get the perfect cookies)
These are great for special occasions, or even just for a casual baking day. I always get asked for the recipe whenever I make them, so if you give them a try I’d love to see! Share some photos with me on my socials.
