Recipes
Triple Chocolate Cookies
4 Servings
INSTRUCTIONS
- Beat sugars and butter, until they double their volume. Add the egg and incorporate very well.
- Add the rest of the powders and finally add the chopped chocolate and the chips and dragees.
- Divide into two parts, form two thick balls about 2 cm high, freeze the dough for about 30 Minutes.
- Using the Instant Vortex panel, press Bake set time to 10 Minutes and temperature to 165°C. Press Start.
- Once the Add Food message appears , open the basket and place the cookie (bake one at a time) on a small or refractory tray. Close.
- Wait for the time to elapse and remove carefully when the center feels cooked but the edges are still slightly soft. The change in time will depend on the thickness of the cookie and how frozen it is. Check after 8 Minutes and if not, continue cooking for a couple more minutes. With the residual heat, the cookie will finish cooking.
- Repeat the action for the other cookie. Serve immediately or store in a resealable bag for up to 4 days.
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About the chef
Mariana Orozco
Mariana Orozco is a Mexican chef and culinary educator known for her passion for approachable, honest cooking. After nearly completing a degree in medicine, she transitioned to pursue her true passion—culinary arts—graduating with excellence in Gastronomy from Universidad Anáhuac del Sur. Orozco is a recipe developer, food stylist, and podcast co-host, bringing joy and creativity to home kitchens through her workshops and online cooking classes. She is particularly recognized for her focus on reducing food waste and making cooking accessible, often teaching how to turn everyday ingredients into delicious meals. In addition to her culinary work, Orozco is a vocal advocate for people living with multiple sclerosis, a condition she was diagnosed with in 2016. Her experiences have deepened her commitment to sharing the healing and comforting power of cooking.
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