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
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.