Triple chocolate Cookies

The aim of these was to try and recreate Ben's cookies, which, if you haven't had them, then you should immediately go to the covered market in oxford or the high street Kensington tube station and buy at least one white chocolate or triple chocolate. Ben's cookies are wonderful, because they have a wonderfully uncooked nature to them, though the chocolate inside is molten, even when they're cold. The recipe here is about the 6th incarnation of the idea, and it didn't turn out to be the best batch I'd done, but it was the first where i recorded the ingredients used, and as they were ok, I thought I'd put them up. Hopefully I'll make some more, record them and they will be better. The overall method will be pretty much the same, but the ingredients need a little tinkering. Do email me if you have any ideas.

Ingredients

1. mix together the butter and the sugar- either cream them manually, put the butter in the microwave to give you  a helping hand, or do it in a blender.

2. Add the egg, then the cocoa, flour and sugar. Mix it all up until it's an thick, sticky but even consistency. Then stir in the chocolate drops

3. Break or cut the dark and white chocolate into fairly large pieces, as shown in the bowl on the right

 

 

 

4. Take some cookie dough and roll it up into a ball as shown on the left, so as to get a ball roughly the size of the one below to the right

 

 

 

 

 

 

5. Using 2 fingers, squidge a dent into the top of the cookie (left), and place 4 or 5 chocolate pieces in it( below right)

 

 

6. Fold the dough back over the top of the cookie, so it forms a nice even ball again (not very well demonstrated in the picture on the left!)

 

 

 

 

 

7.Place 4 or 5 pieces of chocolate on the top of the cookie, and then place it on foil on a baking tray, as shown below

 

 

 

8. Once you have a baking tray or two full of cookies, there are two ways of doing it. I think the best is to actually freeze them, then to cook them in a really hot oven, probably for around 10 minutes. That way the outside cooks while the inside merely melts. However with the batch that i've taken these quantities for, i didn't do this, so they might not work that way. The slightly less interesting way to do cook them is again, in quite a hot oven (e.g. 225 degrees C, Gas mark 8 ) for about 5-7 minutes. They won't seem very cooked  when they come out but they only need to flatten and form a film of crispyness. once they cool, they will hang together well enough, and the whole idea is for them to be practically raw on the inside, bar the melting of the chocolate pieces. If you don't think they're cooked enough, you can always stick them back in!

 

 

9. The end result should look something like this (particularly the right hand baking tray)!

 

 

 

 

 

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