Triple Chocolate Chip Cookies
A brand new recipe to brighten up your Monday! Whenever I buy a box of cookies from a shop (yes, even full-time bakers do this sometimes!), I always reach for the most chocolately I can lay my hands on.
Soft-centred, gooey and packed with chocolate chips, I’m almost ashamed to say that I gobbled up almost a whole tray of these before they even made it to be photographed. They are ADDICTIVE (trust me!). Make sure you use a proper dark cocoa powder - that’s the trick to balancing the sweetness from the chocolate chips. The dough is also some of the most delicious I’ve ever made; I’m surprised so many cookies made it to the oven.
For best results (and I know, what I’m about to say is complete torture), chill the dough for at least 2 hours, preferably overnight. Why, I hear you ask? When you rest the dough, both flour proteins and starches break down a little. The flour can absorb the liquid more fully, which allows the dough to firm up, producing a better texture and a better flavour in your cookie. I am not a patient person, so I tend to bake one or two straight away to satisfy my cravings, and chill the rest ready to bake later.
Triple Chocolate Chip Cookies
Makes 24 cookies
Preparation time: 15 minutes + chilling Cooking time: 12-15 minutes
Ingredients:
150g butter, softened
125g light brown sugar
100g caster sugar
1 large egg
200g plain flour
50g cocoa powder
1/2 teaspoons bicarbonate of soda
1/2 teaspoons baking powder
75g dark chocolate chips (or chopped dark chocolate)
75g white chocolate chips (or chopped white chocolate)
Method:
1. In a large bowl, beat together the soft butter with both the sugars using a wooden spoon. Beat the mixture until they are well combined, but there is no need for it to be light and fluffy. Crack the egg into the mixture and beat again.
2. Tip the flour, cocoa powder, bicarbonate of soda and baking powder in the bowl and fold using a spatula until a stiff dough forms. Stir through the chocolate chips.
3. Cover and refrigerate the dough for at least 30 minutes (preferably overnight) .
4. Preheat the oven to 180oC/160oC fan/gas mark 4. Grease and line 2 large baking trays with baking paper or a silicone baking sheet.
5. Use an teaspoon to scoop balls of dough and roll them between your hands. Place onto the trays, leaving enough space for each to spread out.
6. Bake the cookies for 12-15 minutes, or until the mixture has spread out and browned around the edges. They will look undercooked and puffy in the centre, but this will settle and firm up into a chewy, soft centre. Allow to cool for at least 10 minutes on the tray before enjoying warm. These cookies will keep for up to 5 days in an airtight container.
If you give this recipe a go, don’t forget to tag @marthacollison on social media! Enjoy!
