Triple Treacle Chocolate Cookies

These treacle cookies are soft, chewy, full of chocolate and hold a hint of wonderful flavours. Chocolate is used three times within; coco powder, chocolate chips and big chocolate chunks making these perfect for chocolate lovers. To achieve the crackled appearance on top of the cookies, and to release some of the gooey melted chocolate, once removed from the oven tap the top of the cookie firmly using the back of a spoon.

Ingredients for the cookies:

110g unsalted butter, melted

1 large egg

200g brown dark sugar

100g granulated sugar

85g Black Treacle

2 tablespoons of vegetable oil

1 1/2 teaspoons vanilla extract

1 tablespoon cocoa powder

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon salt

310g all-purpose flour

1 1/2 teaspoons Bicarbonate of Soda

170g dark chocolate chips

140g dark chocolate, roughly chopped into chunks

Ingredients for the Cinnamon Sugar Coating:

150g granulated sugar

1 teaspoon cinnamon

Directions:

Melt the butter in a microwave-safe bowl for about 1 minute. Allow to cool. Add the egg, brown sugar, granulated sugar, black treacle, oil, vanilla, cinnamon, ginger and salt and whisk until all combined and the batter is smooth.

Add the flour, bicarbonate of soda and stir to just incorporate. The batter will be thick.

Fold in the chocolate chips and chocolate chunks. Cover the mixing bowl and refrigerate the dough for at least 2 hours.

Preheat oven to 180C and line two baking trays with baking parchment.

In a small bowl, combine the granulated sugar and 1 teaspoon cinnamon, and stir to combine.

Using a cookie scoop, form a ball of dough and then roll through the cinnamon-sugar. Place on baking trays, spaced about 2 inches apart (to allow the cookies to spread).

 

Bake for about 7- 8 minutes, or until tops are just set. Try not to over bake otherwise you will lose the gooey chocolate and soft and chewy texture.

Once removed from the oven, gently tap the top of the cookies with the back of a spoon to flatten them. This will create the crackled appearance and allow some of the melted chocolate to ooze out.

Leave cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling.