Triple Chocolate Cookies
Triple. Chocolate. Heaven.
Ingredients:
Dough Ingredients:
- 125 g Unsalted Butter (cold or room temp)
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract (optional)
- 250 g Plain Flour
- 35 g Cocoa Powder
- 1 ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- ½ tsp Sea Salt
Mix-ins:
- 100 g White Chocolate (chips or chopped)
- 100 g Milk Chocolate (chips or chopped)
- 100 g Dark Chocolate (chips or chopped)
How To Make Triple Chocolate Cookies
- Cream the base: In a large bowl (or stand mixer), beat the butter and both sugars together until creamy and thoroughly combined.
- Emulsify: Add the egg and vanilla extract, beating again until smooth.
- Incorporate dry ingredients: Sift in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and sea salt. Mix until a thick, uniform cookie dough forms.
- Fold in chocolate: Add the white, milk, and dark chocolate chips. Mix until they are evenly distributed throughout the dough.
- Portion and chill: Weigh the dough into 8 large balls (approximately 115g–120g each). Place the dough balls on a tray and chill in the freezer for at least 30 minutes, or in the fridge for 1 hour.
- Bake: Preheat your oven to 180°C Fan (or 200°C regular). Place 4 chilled cookies per lined baking tray to allow for spreading. Bake for 12–14 minutes.
- Cool and set: Remove from the oven and allow the cookies to cool on the tray for at least 30 minutes. They will continue to set as they cool, ensuring a perfectly gooey center.