Triple chocolate chip cookies

Recipe by:

Crisp outside, gooey inside…these might just be the ultimate choc chip cookies — plus they can be cooked from frozen

Triple chocolate chip cookies

SERVES

21

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

14

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 190˚C/375˚F/Gas Mark 5 (Fan – 170˚C/325˚F/Gas Mark 3).

  2. Combine the dry ingredients in your mixer on a low speed with the paddle attachment fitted, don’t overmix.

  3. Add the soft butter and mix until a sandy texture forms.

  4. Add the chocolate discs, eggs and vanilla extract and mix until a dough forms.

  5. Use a cookie scoop to scoop the dough into balls.

  6. You can bake right away or from frozen.

  7. Line a baking tray with parchment paper. Arrange just 6 cookies on the tray to allow them to spread during cooking. Sprinkle each with a few flakes of sea salt.

  8. Bake for 14 minutes, tapping the tray on the oven rack twice during the baking time. This helps the cookie to flatten and the chocolate to spread, whilst remaining gooey in the middle. Leave to cool on the tray for 5-10 minutes, then transfer to a cooling rack.

  9. Serve chocolate chip cookies warm or a room temperature

    Note: Uncooked dough keeps for up to 3 months in the freezer.

Ingredients

  • 200g (7oz) light brown sugar

  • 150g (5oz) caster sugar

  • 350g (12oz) plain flour

  • 100g (3 ½ oz) cocoa powder (Dutch)

  • 2 tsp baking powder

  • 1 tsp bicarbonate powder

  • ¾ tsp sea salt

  • 250g (9oz) unsalted butter, soft

  • 350g (12oz) blonde (caramelised white chocolate)

  • OR USE 180g blonde Valrhona chocolate (caramelised white chocolate) or white chocolate (Valrhona is our favourite) and 180g  milk chocolate (Valrhona is our favourite)

  • 2 eggs

  • 2 tsp pure vanilla extract

  • Maldon sea salt for sprinkling on top

Method

  1. Preheat the oven to 190˚C/375˚F/Gas Mark 5 (Fan – 170˚C/325˚F/Gas Mark 3).

  2. Combine the dry ingredients in your mixer on a low speed with the paddle attachment fitted, don’t overmix.

  3. Add the soft butter and mix until a sandy texture forms.

  4. Add the chocolate discs, eggs and vanilla extract and mix until a dough forms.

  5. Use a cookie scoop to scoop the dough into balls.

  6. You can bake right away or from frozen.

  7. Line a baking tray with parchment paper. Arrange just 6 cookies on the tray to allow them to spread during cooking. Sprinkle each with a few flakes of sea salt.

  8. Bake for 14 minutes, tapping the tray on the oven rack twice during the baking time. This helps the cookie to flatten and the chocolate to spread, whilst remaining gooey in the middle. Leave to cool on the tray for 5-10 minutes, then transfer to a cooling rack.

  9. Serve chocolate chip cookies warm or a room temperature

    Note: Uncooked dough keeps for up to 3 months in the freezer.

Execution Time: 0.345 s