Ruby's Triple Chocolate Cookies with Chocolate Butter

225 g All Things Butter Chocolate Butter, room temp
100 g Light Brown Sugar
100 g Caster Sugar
1 Large Egg
100 g Condensed Milk
340 g Plain Flour, sifted
¾ tsp Baking Powder, sifted
½ tsp Bicarbonate of Soda, sifted
40 g Cocoa Powder, sifted
200 g Milk Choc Chips
125 g Milk Chocolate, chopped into chunks

Step 1

Line a baking tray with some greaseproof paper or silicon mat and arm yourself with an ice cream scoop.

Step 2

Into a bowl, add All Things Butter Chocolate Butter and sugars. Cream together for a minute or two until combined. We don’t want this to be light or fluffy, we just want this combined.

Step 3

Next, add the egg and condensed milk. Mix well.

Step 4

In a separate bowl, add the plain flour, baking powder, bicarbonate of soda and cocoa powder. Mix well using a balloon whisk.

Step 5

Add the chocolate chips to the flour, before adding to the butter bowl.

Step 6

Mix this until everything has combined and no visible streaks of flour are left. By this point, it should very much look like a dough.

Step 7

Use the ice cream scoop to scoop out dough balls. Press each dough ball into the chopped chocolate chunks and place onto your lined baking tray. The taller you shape your cookie dough ball (eg cylindrically as opposed to round) the chunkier the cookie will be.

Step 8

Place the baking tray into the freezer and leave for at least 4 to 6 hours but preferably overnight.

Step 9

Once they have frozen through, preheat the oven to 160C Fan/180C/gas mark 4.

Step 10

Place a few of the dough balls onto a lined baking tray leaving plenty of space around each one and bake for 15 minutes.

Step 11

Remove the tray from the oven, use a glass or cookie cutter to scoot around the edges to tidy up and let the cookies sit on the tray for at least 30 to 45 minutes before moving them onto a cooling rack. Note – moving the cookies before they have cooled, and set may result in heartbreak. I have warned you.