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Preshana’s Triple Chocolate Cookies

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I adapted this basic Chocolate chip cookie recipe to make these Triple Chocolate Cookies by adding 1 heaped tablespoon cocoa, 50g of baking chocolate chopped into pieces. I reduced the quantity of flour 140g

Chocolate Chip Cookies
100 g butter, softened
120 g castor sugar
1 large egg
1/4 tsp vanilla extract
150 g plain flour
1/2 tsp baking powder
100 g dark chocolate chips

Preheat your oven to 180°C and line a baking tray with baking paper.
Cream the butter and castor sugar together until pale and fluffy.
Mix in the egg and vanilla extract.
Add the flour and baking powder and mix to combine.
Lastly, mix in the chocolate chips.
Wet your hands slightly and roll tablespoonfuls of dough into balls.
Arrange on the tray allowing room for spreading.
Flatten each ball slightly with a fork that has been dipped in flour.
Bake for 10 minutes. then rotate the tray 180 degrees and bake for a further 4 minutes or until the cookies are golden at the edges.
Carefully transfer the cookies to a cooling rack. (They will be very soft but will harden on cooling.)
Allow to cool before serving.

Adapted, tried and tested by: Preshana Singh‎

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