Triple chocolate chip cookies
Crisp outside, gooey inside…these might just be the ultimate choc chip cookies — plus they can be cooked from frozen
SERVES
21
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
14
MINUTES
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
Preheat the oven to 190˚C/375˚F/Gas Mark 5 (Fan – 170˚C/325˚F/Gas Mark 3).
Combine the dry ingredients in your mixer on a low speed with the paddle attachment fitted, don’t overmix.
Add the soft butter and mix until a sandy texture forms.
Add the chocolate discs, eggs and vanilla extract and mix until a dough forms.
Use a cookie scoop to scoop the dough into balls.
You can bake right away or from frozen.
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.
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.
Serve chocolate chip cookies warm or a room temperature
Note: Uncooked dough keeps for up to 3 months in the freezer.
