Another week, another Cakes & Bakes chocolate recipe. But not just any old chocolate, but TRIPLE chocolate chip cookies!
These are truly blow the diet, straight up delectable. Chock-full (see what I did there?) of dark and white chocolate chips, cocoa powder and sugar.
If you’d prefer you can make tiddly little ones using teaspoons of cookie dough rather than dessertspoonfuls. That way, you’re only having a little morsel at a time. Me? I prefer my cookies soft, chewy and the size of frisbees!
Justin tends to prefer savoury snacks to sweet ones, but even he’s contributing to the rapid disappearance of this particular batch.
- 115g/4oz plain flour
- 1tsp baking powder
- 45g/1½oz cocoa powder
- pinch of salt
- 75g/3oz butter, softened
- 75g/3oz golden caster sugar
- 75g/3oz soft brown sugar
- 1 egg
- 1tsp vanilla extract
- 100g/3½oz dark chocolate chips
- 100g/3½oz white chocolate chips
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Grease a baking sheet or line it with a parchment paper
- In a small mixing bowl sift together the flour, baking powder, cocoa powder and salt
- In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
- Beat in the egg and vanilla extract
- Add the flour mixture and beat well on a low speed
- Using a wooden spoon, stir in 70g of the dark chocolate chips and 70g of the white chocolate chips
- Drop dessertspoonfuls of the cookie dough on to the prepared baking sheet and lightly press each with the back of a spoon. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
- Dot the top of each cookie with 3 or so of the reserved dark & white chocolate chips pressing lightly into the dough
- Bake for 10-12 minutes
- Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
- Store in an air-tight, lidded container for up to 3 days