These CHEWY, FUDGY Triple Chocolate Chip Cookies with a crisp edge, are packed full of chocolate and ready to eat in under 20 minutes. They’re so easy to make and can satisfy any chocolate craving!
Triple Chocolate Chip Cookies
These Cookies are a chocolate lovers dream come true. They are extra thick and full to the brim with chocolate. I prefer to use a mixture of chopped up chocolate, chocolate chips and cocoa for that irresistible chocolatey-goodness.
Ingredients
- Melted Butter - is what makes cookies chewy.
- Caster Sugar and Light Brown Sugar - Caster Sugar makes for crisp edges and Brown Sugar adds richness and moisture/chew.
- 1 Egg plus 1 Yolk - Used as a binding agent. The fat in egg yolk also tenderises the dough, helps to emulsify it and makes cookies chewier.
- Self Raising Flour - Already has raising agents in it so there is 1 less ingredient to worry about.
- Cocoa Powder - For proper chocolatey goodness.
- Milk - Cocoa powder is more drying then flour and adding a little milk helps to keep the cookies from drying out.
- Salt - A pinch of Salt helps to balance out the sweetness.
- Chocolate - Milk, White and Dark Chocolate (I also used caramel chocolate) cut into chunks makes for a more flavourful cookie. I like to use chips and chopped chocolate. You can also substitute some with your favourite chocolates/treats.
How to make Triple Chocolate Chip Cookies
Preheat oven to 200 C/Gas mark 6.
Line 3 baking trays with greaseproof paper.
To begin, combine the butter and both sugars in the bowl of an electric mixer/stand mixer and mix for 1 - 2 minutes until just combined and paler. It is best to do this with cooled melted butter.
Add the Egg and mix till combined, then add the Egg Yolk and mix again.
Add Milk and whisk till just combined.
Add the Salt, Flour and Cocoa and mixed till just combined.
Fold in Chocolate.
Bake for 11 minutes.
Top Tips for making Triple Chocolate Chip Cookies
- This recipe calls for MELTED butter – Melted and cooled butter makes for chewier cookies.
- Use brown and white sugar for maximum flavour/chewy middle and crisp edge - Brown sugar creates more moisture and will also help the cookies spread less in the oven whilst white sugar makes the edges crisp.
- These cookie use a little more flour than regular cookies for extra body. And regular cocoa powder too.
- Cocoa is more drying then Flour - Adding the Milk helps with that.
- These cookies uses lots of chocolate - I recommend chopped chocolate as well as chocolate chips.
- Don't over whip - Over whipping the batter at any stage will make these cookies fluffy/cakey rather then chewy and dryer too.
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