The most decadent of cookies, inspired by the chunky New York style cookies. They’re chunky, crispy, gooey, soft, fudge – they’re basically everything you want in a cookie!
Triple Choc Chunk Cookies
These Triple Choc Chunk Cookies are the perfect blend of crispy, chewy, gooey and fudgy. The ultimate chocolate lover's treat!
Ingredients
- 250 g unsalted butter cubed
- 190 g brown sugar
- 150 g white sugar
- 2 eggs
- 1 tsp vanilla extract
- 400 g plain flour
- 50 g cocoa powder
- 1 Tbsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 200 g white baking chocolate chips
- 200 g milk baking chocolate chips
- 200 g dark baking chocolate chips
- Sea salt for sprinkling optional
Instructions
- Preheat the oven to 190°C and line 2-3 baking sheets with parchment paper.
- In a large bowl, cream together the cubed butter, brown sugar, and white sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and 1/2 tsp sea salt.
- Sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Gradually mix into the creamed mixture until just combined.
- Fold in the white, milk, and dark chocolate chips evenly.
- Scoop the dough using an ice cream scoop to get evenly size, round cookie dough balls. Spacing them well apart on a lined baking sheet.
- Bake for 15 minutes, until the cookies are set around the edges but still soft in the center.
- Remove from the oven and immediately sprinkle with a little sea salt, if using. Don’t try to pick them up until they have cooled slightly, then transfer them to a wire rack to cool completely.
To Freeze
- Scoop the cookie dough into balls and place them on a baking sheet.
- Freeze the dough balls until solid, then transfer to a freezer bag or container.
- When ready to bake, place frozen dough balls on a baking tray and bake at 190°C, adding a few extra minutes to the baking time.
