Free Standard Delivery for orders over $150.

Triple Chocolate Fudge Cookies

Jump to Recipe Print Recipe

 

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.
Print Recipe Pin Recipe
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 French 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.

SHOP THIS RECIPE

No recipe products found. Shop all products here

Like this Recipe?

More Delicious Recipes

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

Ultimate Truffle Fries

  Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are

Cheese Fondue

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

All Recipes