Triple Chocolate Cookies

Cook Time 20 minutes

Servings 15-20


100g 70% dark chocolate

60g premium dark chocolate

60g butter, melted

90g egg (one large)

40g brown sugar

115g raw caster sugar

60g plain flour

0.2g baking powder (knife tip)

180g sea salt caramel chocolate (chopped coarsely)

Pinch plain flour for dusting chopped chocolate

170g almond flakes- toasted

Pinch salt flakes

Little tonka bean, optional  


Preheat the oven to 190°C

Gently melt together the two dark plain chocolates. Stir in the melted butter.

Gently warm the egg and the sugars over a water bath to dissolve the sugars. Then whisk until light and creamy.

Stir in the chocolate and butter mixture.

Sift together the flour and baking powder and fold into the chocolate mixture.

Last mix in the chopped chocolate (mix with a little flour to help the chunks stay intact in the cookie) and the almond flakes and grated Tonka if using.

Portion walnut sized cookies onto a paper lined tray, top with a few flakes of salt and bake at 190°C for approximately 10 minutes. These cookies don’t spread a lot so they can be placed relatively closely together.


Tropical Fruits with Coconut Mousse


Triple Chocolate Cheesecake