I’m back I’m back I’m back! These cookies were last week’s bake but since I forgot to bring my card reader to hostel, I can only update them today. Well, better late then never, right? 😀 I baked them primarily for my OG, but I ate quite a lot myself as well (I can feel myself putting on weight >.<).
Anyone who’s into soft cookies and chocolate combined should seriously go for these fabulous cookies. They are huge and soft (a little cake-like) cookies. Together with three types of chocolate – dark, milk and white, who can resist them? I know I can’t. >.<
Nothing much to be said! So off to the recipe! 😀
Triple Chocolate Chip Cookies (makes 30 large cookies)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and cooled slightly (225grams)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla
1 cup dark chocolate chips
150 grams milk chocolate, coarsely chopped
150 grams white chocolate, coarsely choppedIn a small bowl, mix together flour, baking soda and salt.
In a large bowl, beat, using an electric mixer, together melted butter, light brown and granulated sugars and vanilla, scraping the sides occasionally, 7 to 8 minutes, starting from low speed and gradually increase to medium-high speed. Add eggs, one at a time, beating well for 1 minute on medium after each addition. Reduce speed to low and add in flour mixture and mix just until combined. Fold in all the triple chocolate punch. The dough will be watery. Refrigerate dough for 30 minutes.
Preheat oven to 180 degrees Celsius. Scoop batter by dessert-spoonfuls and place on prepared baking sheets, about 5 centimetres apart from one another.
Bake for 12 to 13 minutes until the cookies are puffed and lightly golden (they will still be soft to the touch in the centre and look somewhat undercooked). Let cookies cool completely on baking sheets on racks (if you can wait for them to be cooled completely 😉 ).