Chocorazz triple chip cookies

0

Ingredients

  • 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

Use imperial measurements

Method

How to make Chocorazz triple chip cookies

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.

Comments