Chocorazz triple chip cookies

  • Preparation Time20 mins
  • Cooking Time12 mins
  • Serves24
  • DifficultyEasy
225g unsalted butter, room temperature
115g butter-flavour shortening
440g brown sugar
2 eggs
1 tbsp vanilla essence
1 tbsp chocolate essence
2 tbsp raspberry flavouring
600g flour
1 tsp salt
1 tsp bicarbonate of soda
70g cocoa powder
350g white chocolate chips
350g milk chocolate chips
350g plain chocolate chips
300g macadamia nuts, halved
1) Preheat the oven to 190C/Gas 5. Cream the butter, shortening and brown sugar together in a large bowl.

2) Add the eggs, one at a time and mix well. Add the vanilla and chocolate essences and raspberry flavouring, mix well.

3) In a separate bowl, combine the flour, salt, bicarbonate of soda and cocoa powder. Slowly add to the butter mixture and mix thoroughly.

4) With a rubber spatula, stir in the chocolate chips and nuts. Scoop the dough onto a greaseproof paper lined baking sheet with a 6cm ice cream scoop and bake for 10 to 12 minutes. Transfer to a wire rack to cool.

This recipe was provided by a home cook. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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