Chewy Triple Chocolate Chip Cookies
With soft centres and slightly crisp edges, these chewy triple chocolate chip cookies are truly indulgent and so quick to make as no chilling required!
Equipment
- Stand or hand mixer
- Whisk
- Spatula
- Baking tray (silicone best for most even baking)
Ingredients
- 200 g plain flour
- 60 g cocoa powder sifted
- 2 tsp cornflour level
- 1/2 tsp bicarbonate of soda level
- 1/4 tsp salt level
- 220 g butter Spreadable butter (not block butter), softened to room temperature. I use Flora Buttery
- 140 g light brown sugar/light muscovado sugar if using light muscovado sugar, sift to remove lumps
- 70 g caster sugar
- 2 egg yolks room temperature
- 1 tsp vanilla extract
- 80 g dark chocolate chips You can use milk chocolate chips instead if you prefer (though I find dark chocolate chips give the cookies a deeper chocolate flavour)
- 80 g white chocolate chips keep the extra 20g from each bag of chocolate chips to press into the warm cookies once out of the oven - this is mainly for appearance though so optional!
Instructions
- Preheat oven to 180°/160° fan.
- If you're not using a silicon baking tray, line your baking tray with baking/parchment paper.
- In a medium bowl whisk the plain flour, cocoa powder, cornflour, bicarbonate of soda and salt until combined. Set aside.
- Using the bowl of your stand mixer (fitted with paddle attachment) or a large bowl if using an electric hand whisk, beat the butter and both sugars on medium speed for 1 whole minute until light and fluffy.
- Add both egg yolks and vanilla extract to this bowl and beat on medium speed for around 20 seconds until combined.
- Add half the dry ingredients to this bowl and beat on low speed until just combined. Add the remaining half and beat again on low speed until just combined.
- Add the dark and white chocolate chips to the bowl and beat on low until just combined.
- Measure out two level tablespoons of dough per cookie - press the two tablespoons of dough together, roll into a ball in your hands and place on your baking tray. I bake 6-7 cookies per tray to allow space for the cookies to spread slightly.
- Bake the cookies for 10 minutes, turning the tray halfway through if your oven has a hot spot so that they bake evenly.
- Once out of the oven, place the baking tray on your countertop and leave the cookies on the tray for a further 5 minutes - they will continue baking on the hot tray.
- While they're still warm, use the remaining chocolate chips from your two bags of chips to press 3-4 gently onto each cookie. This is mainly for appearance but I think it makes such a difference!
- After 5 minutes, remove the cookies from the baking tray using a spatula and place on a wire cooling rack. Do this carefully as the cookies will still be slightly soft.
- Once completely cool, store in an airtight container at room temperature.
- Best eaten within 2-3 days. They freeze really well too! Individually wrap each cookie so you can grab one as a quick snack.
Notes
* For larger cookies, use 3 tablespoons of dough instead of 2, roll into a ball as normal. Bake in the oven for around 12 minutes. Follow remaining instructions as above.
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