What prompted me to make these cookies is when I first saw Ghirardelli chocolate baking chips on sale in the supermarket near my house. When I saw them, I know immediately I must get them. What I absolutely love about these chocolate chips is that they remain gooey and melty, even after storing them for a few days. Seriously, after tasting such amazing chips, I have almost stopped using all other brands of chocolate chips. Most cheap-quality chocolate chips are unable to attain such cookie-licious-ness, so an alternative to Ghiradelli’s chocolate chips will be to chop up chocolate bars into pieces, which can be troublesome sometimes.
Triple Chocolate Cookies
- Preheat the oven to 160 degrees Celsius. Sift together the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Set aside.
- Beat the butter and sugar using an electric mixer till smooth and creamy and beat in the egg and vanilla essence. Add the flour mixture until almost blended. Mix in the chocolate chips
- Scoop the dough onto a baking sheet, leaving enough space for spreading. Bake for 12 to 14 minutes.
- Cool the cookies on a wire rack and store in an airtight container for five to seven days.