Irresistible cookies filled with a mix of triple chocolate chips. Perfectly crisp on the outside, fudge like and chewy on the inside. Enjoy these bakery-style cookies with a glass of milk or a scoop of your favourite ice cream. You will be in cookie heaven!
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.
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 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 this cookie recipe is that you don’t have to chill the dough. Though, 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 also recommend leaving it in the fridge for around 30 minutes to make the dough easier to roll.
You will combine the butter with brown sugar and a couple of drops of vanilla, then add an egg along with flour, raising/leavening agents, cocoa powder and LOTS of chocolate chips!
Roll the cookies and spread 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.
These cookies will keep for up to 3 days, they’re fantastic served as they are with a glass of ice-cold milk or you can warm one up in the microwave and serve with a scoop of ice cream.
(Makes 8-10 cookies)
110g butter (salted or unsalted), softened
200g dark or light brown sugar
1 large free-range egg, at room temperature
Couple of drops of vanilla extract
165g plain flour
Pinch of salt (only add if using unsalted butter)
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30g cocoa powder
100g mix of dark and milk chocolate chips
100g white chocolate chips
1. Preheat your to 190°C / 170°C 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 just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.
3. Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.
4. Finally, fold through the chocolate chips and mix to combine into the dough.
5. At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake – once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration purpose.
6. Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.
Recipe from “Baking Made Easy” by Lorraine Pascale
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