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Triple Chocolate Fudge Cookies

Triple Chocolate Fudge Cookies

These Triple Chocolate Fudge Cookies are our ultimate stay-at-home baking goals. Made with Valrhona Guanaja 70%, Manjari 64% and Ivoire 35% they make the every day an indulgence.
Course Dessert

Ingredients
  

  • 4 Kangaroo Island Eggs
  • 1.5 cups brown sugar
  • 0.5 cup white sugar
  • 1 Norohy Vanilla Bean split and scrape the seeds, set aside
  • 125g Le Conquerant unsalted butter melted
  • 1 cup Valrhona Guanaja 70% Chocolate Feves
  • 2 cups plain flour
  • 0.3 cup Valrhona Cocoa Powder
  • 1 tsp Tasman Sea Salt
  • 1 cup Valrhona Manjari 64% Chocolate Feves chopped roughly
  • 1 cup Valrhona Ivoire 35% Chocolate Feves chopped roughly

Instructions
 

  • Preheat oven to 180C. Line 2 large baking trays with baking paper and set aside.
  • In a large mixing bowl beat eggs, sugar and vanilla seeds together until light and fluffy.
  • In a mixing bowl melt the butter & Guanaja 70% chocolate in a microwave, this will take approximately a minute. Stir until mixture is smooth and glossy.
  • Add flour, cocoa powder and sea salt to the melted chocolate mixture, add in the chopped Manjari 64% & Ivoire 35% chocolate feves and mix to form the cookie dough.
  • Using 2 tablespoons, drop a spoonful of cookie dough onto the lined baking tray being sure to space them apart approx. 5-7 cm to allow room for the cookies to spread.
  • Bake each tray for 8-10 mins in the oven. Remove after 8-10 minutes they will be liquid in the centre. For a fudgy texture allow cookies to continue cooling on the tray, for 5 minutes.
  • Set cookies aside on a baking rack afterwards and repeat steps with remainder of the cookie dough until all the mixture is baked.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.