I am forever trying to perfect my cookie recipes. Normally once I get to this point, I write them in my recipe book but now that I’m sharing stuff on here, they’re going here too. I find cookies and biscuits one of the most challenging parts of baking, they always appear to be one of the simpler baking categories, but for some reason I find it difficult to get the textures right, but with these Triple Chocolate Cookies, I have!
They are soft and gooey in the middle but perfectly chewy around the edge so they hold their shape and bite beautifully once they’ve cooled slightly. The combination of all three different coco contents means while they’re deliciously sweet, it’s not sickly, there’s a slightly bitterness too. They are also rich enough that one cookie is generally enough too… maybe.
While they were tricky for me to get juuuuust right, they’re now a super easy recipe that anyone can do. This recipe makes 12 cookies and will keep in an air tight container for up to a week. Enjoy!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 100g butter, softened
- 50g light brown soft sugar
- 75g caster sugar
- 1tsp vanilla
- 1 egg
- 150g self-raising flour
- ½ tsp bicarbonate soda
- 50g coco powder
- 50g dark chocolate chunks
- 50g milk chocolate chunks
- 50g white chocolate chunks
METHOD
- Preheat your oven to 190C fan and line two baking trays with baking parchment.
- (I do all of this stage with an electric whisk, but you use whatever you have to hand) Cream together the butter and sugar until smooth, then beat in the egg and vanilla. Add the flour, bicarb and coco powder until you have a smooth cookie dough. Then, stir through (I use a spatula or spoon here) the chocolate chunks.
- Take 1tbsp of the dough at a time, roll into a ball then place on the baking sheets, ensuring there’s plenty of space between each ball so they have space to spread out. Bake the cookies for 8-10 minutes until just firming around the edges, when you take them out of the oven give the trays a little bang on a surface so to deflate them a little, this will make them extra chewy. Leave to cool slightly then store in an air tight tin.
Claudia's Home Kitchen 