Happy Monday! I’m going to kick start my blog with a classic triple chocolate chip cookie recipe because, after all, who doesn’t love cookies?! (or chocolate for that matter)

 

To start this recipe I use salted butter (the stuff that is rock solid and comes in block), it’s a bit of a pain to work with HOWEVER it does result in the best cookies. If you’re super organised (unlike myself) then take the butter out the night before or a few hours before to soften to room temperature. Or, if you’re as forgetful as I am then just soften it beforehand by chopping it up then sticking it in the microwave for 15-30 seconds depending on how big the chunks are.

The brown sugar gives them a good spread, and that chew that I love. However don’t panic if you don’t have any/ don’t have enough, replacing the brown sugar with caster sugar will result in an equally tasty cookie (just with a slightly different texture)! Likewise, using dark brown sugar instead of light brown sugar will also work if you’re looking for more of a caramel tone, crispy edges and even chewier center.

 

This recipe should make roughly 15-20 cookies depending on how large you make them. However, if your friends are anything like my housemates then it’s probably worth doubling the mixture in order to make a decent number of cookies after they’ve ALL insisted on trying the cookie dough (after all, it is the best bit)!

So, here’s the recipe:

1/2 cup plain flour

1 cup strong white flour

1/2 cup cocoa powder

1/2 cup light brown sugar

1 cup caster sugar

1 tsp bicarbonate of soda

2 tsp cornflour

3/4 cup butter

1 large egg

2 tsp vanilla essence

2 cups chocolate (chopped) – I use a mixture of milk, white and plain chocolate

1. Beat the butter, sugar and vanilla essence together until light and fluffy.
2. Add the egg and beat well.
3. Mix in the rest of the dry ingredients (flour, cocoa powder, bicarbonate of soda and cornflour) until well  incorporated. The mixture will be quite stiff.
4. Add the chocolate chips and mix well.
5. Chill in the fridge for 20 mins – during this time preheat the oven to 180 degrees (c)
6. Roll the dough into balls (roughly the size of a golf ball) and then place on prepared baking tray. Make sure to leave enough room in between each cookie for inevitable spreading.
7. Bake for ~10 minutes until the edges of the cookie are just firm to touch. *Note: the cookie will be very soft at this point, but they will begin to set as they cool down.
8. After the cookies have cooled slightly transfer to a wire wrack to cool completely.

 

These cookies are best on the day they are baked but will keep for around 4 days in an airtight bag or container.

Enjoy!