I used to buy double chocolate cookies from the supermarket as a treat but they’ve either changed the recipe or the baking method recently as they’re just not as chewy as they used to be. Once you get into crunchy territory, I think you’re talking biscuit not cookie.
So after a bit of playing around with quantities of ingredients, I came up with my recipe for this triple chocolate cookie which uses white, milk and dark chocolate instead of cocoa powder for more chew and chocolate. You can make the dough in advance and keep it in the fridge for up to 48 hours if you need to.
- 125g lightly salted butter
- 75g light brown sugar
- 75g granulated sugar
- ½ teaspoon vanilla extract
- 1 medium egg
- 60g white chocolate, roughly chopped
- 60g milk chocolate, roughly chopped
- 60g dark chocolate, roughly chopped
- Pinch of salt
- 240g plain flour
Preheat the oven to 180 degrees Celsius.
Cream together the butter, sugar, vanilla extract and egg using an electric whisk if you have one (it saves a lot of effort) then add in the salt and sugar until all the ingredients are well mixed and combined.
Stir through the chopped chocolate, I like a mix of sizes so you get some chunky bits but flavour well-distributed throughout then knead together to form a solid dough.
Chill for at least two hours to allow the dough to settle, then split into about 16 equal pieces and cook on non stick baking trays for around 15 mins, maybe a bit more if you like bit of crunch in your cookie.