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
- Beat the butter, sugar and vanilla essence together until light and fluffy.
- Add the egg and beat well.
- 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.
- Add the chocolate chips and mix well.
- Chill in the fridge for 20 mins – during this time preheat the oven to 180 degrees (c)
- 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.
- 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.
- 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.