Triple Chocolate Cookies

By: Mariana Orozco

Triple Chocolate Cookies
cuisine icon Cuisine
Mexican
cuisine icon Course
Breakfast, Snacks
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
4 servings, alkalized cocoa powder, baking, baking soda, breakfast, brown sugar, butter at room temperature, chocolate sprinkles or m&ms, chocolates and candies, christmas, egg, instant vortex, mexican, of chocolate chips, regular sugar, salt, snacks, valentine's day, vanilla extract, wheat flour

serving icon Servings
4 Servings
Ingredients
  • 4 tbsp regular sugar
  • 4 tbsp brown sugar
  • 4¼ tbsp (60g) butter at room temperature
  • 4 tbsp beaten egg
  • 1 tsp vanilla extract
  • 8 tbsp wheat flour
  • 4 tbsp alkalized cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp of chocolate chips
  • 2 tbsp chocolate sprinkles or M&Ms
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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