Triple Chocolate Chip Cookies
Triple chocolate chip cookies get their depth from cocoa in the dough and two kinds of chips folded through it. Soft light brown sugar keeps the centers tender, while the white chocolate adds creamy sweetness against the darker, cocoa-heavy base. The dough comes together in one bowl of creaming and one of dry ingredients, with no chilling. Pull them at 10 minutes for a chewy middle, or leave them longer for a firmer bite.
Instructions
Heat the oven to 190 °C (374 °F). Grease 3 baking trays with a little butter.
Stir the flour, cocoa powder, bicarbonate of soda and salt together in a bowl until evenly combined.
In a separate mixing bowl, beat the butter and brown sugar until the mixture is soft and fluffy. Beat in the egg until it disappears into the mixture.
Fold the dry ingredients into the butter mixture until no streaks of flour remain. Fold in the white and milk chocolate chips so they are spread evenly through the dough.
Spoon heaped tablespoons of dough onto the trays, leaving plenty of space between them so the cookies can spread.
Bake for 12 to 15 minutes. For a chewier cookie, take them out at 10 minutes.
Move the cookies to wire racks and leave them to cool completely before eating.
Make it personal.
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