Triple Chocolate Cookies

Chewy cookies filled with a mix of triple chocolate chips. Perfectly crisp and crunchy on the outside, fudge like and chewy on the inside. Enjoy with a glass of ice-cold milk or a scoop of your favourite ice cream. You will be in cookie heaven! 

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I shared my recipe for these classic chocolate chip cookies a little while back and since baking those I have been really keen to share another cookie recipe on the blog.

If you know me well then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. Why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.

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These triple chocolate chip cookies are really quite amazing. They have the perfect chewiness and crispy outside but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now and each time we make them they disappear off the plate almost instantly! I really love that each cookie is jam-packed with chocolate chips. Every bite is filled with an explosion of gooey chocolate!

The greatest thing about these cookies is you don’t have to wait and chill the dough. But I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky then I’d recommend leaving it in the refrigerator for 1-2 hours, or overnight.

The recipe makes a smaller batch of 8-10 large cookies. So if you want (and you probably will) you might want to bake another batch as soon as they are devoured! I won’t judge you!

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These cookies are made by using the creaming method. But they can also be made without a mixer. You will cream the butter with brown sugar and a touch of vanilla until fluffy. Then add an egg, along with flour, raising agents, cocoa powder and LOTS of chocolate chips!

Roll the cookies and spread them out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven but it’s a crucial step to leave them to cool for a few minutes on the baking tray. In that time the cookies will harden and will have become more easily transferable and will not fall apart.

Once your patience has been well and truly tested all that’s left to do is dig in!

(Makes 8-10 cookies)

Ingredients:

110g unsalted butter, softened

200g light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain/all-purpose flour

Pinch of salt

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

30g cocoa powder

100g mix of milk and dark chocolate chips

100g white chocolate chips

Method:

1. Preheat your to 190C / 170 Fan / 375 F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally fold through the chocolate chips and mix in combine into the dough.

5. Divide the mixture into 8-10 balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake in the preheated oven for 10-12 minutes. Don’t over bake – the cookies will appear very soft. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration.

6. Once cooked allow the cookies to cool on the trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack.

7. The cookies will store in an airtight container for up to 2 days. They are best eaten on the day of baking.

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Enjoy!

jess

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