Soft Brown Sugar
This popular sugar is used...
Details page sections
Biscuits
Triple Chocolate Cookies
15 mins
10 mins
Easy
25
Indulge in the ultimate chocolate experience with these Triple Chocolate Brownies. Delish!
Keep my screen awake
- Ingredients
- Method
Ingredients
- 125g butter, softened
- ½ cup Chelsea Dark Cane Sugar
- ½ cup Chelsea Soft Brown Sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 60g dark chocolate, melted and slightly cooled
- 200g self-raising flour, sifted
- 3 tbs cocoa
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 100g milk chocolate chips
- 75g white chocolate chips
Additional tips
Tasting notes: The deep molasses, caramel flavours of Chelsea Dark Cane Sugar enhance and intensify the flavour of any chocolate dish, including these very chocolately biscuits.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
Method
Preheat the oven to 170°C. Line 2 large baking trays with silicon sheets or baking paper. Fit a stand mixer with the flat attachment. Add the butter and sugar to the bowl and beat for about 3 mins, or until light and fluffy.
Add the egg, melted chocolate and vanilla extract, beating until well combined.
In a separate large bowl, stir together the flour, cocoa, salt, baking powder and baking soda.
With the mixer on a low speed, add the flour mixture, one tablespoon at a time to the wet mixture and process slowly until combined. Turn the speed up and process for another 2-3 mins to form a very thick smooth dough.
Add both the milk and white chocolate chips and process slowly until fully combined. Using either a 4cm ice cream scoop or clean hands, roll the chocolate chip dough into balls approximately 4cm wide. Place on the lined trays with a 4cm gap between each biscuit, to allow for expansion as they cook.
Bake for 10 mins or until the top cracks but the biscuit is still soft in the centre.
Remove from the oven and allow to cool on the tray for at least 10 mins before transferring to a wire rack.
Additional tips
Tasting notes: The deep molasses, caramel flavours of Chelsea Dark Cane Sugar enhance and intensify the flavour of any chocolate dish, including these very chocolately biscuits.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt