Triple chocolate cookies

I like chocolate. I like cookies. Why I haven’t made triple chocolate cookies before is beyond me! There’s nothing smart or sophisticated about this recipe, I just wanted to make something decadent with a truly chocolatey hit. And this is it! Ordinarily I’d use coconut oil rather than butter in a cookie, but because I wanted the chocolate to be the star here, I decided to stick with tradition.  I think it was the right decision and it also makes for a fuller, more rounded cookie that just suits this kind of indulgence. After all, the cookie dough is merely a vessel for the chocolatey goodness. Or should that be badness?!

Ingredients

• 5¼ ounces / 150g plain flour
• 2½ ounces / 75g bread flour
• 4 tablespoons of cocoa powder
• ½ tsp bicarbonate of soda
• ¾ tsp baking powder
• pinch of sea salt
• 5¼ ounces / 150g unsalted butter, softened
• 8 ounces / 225g light soft brown sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 5¼ ounces / 150g milk chocolate chunks
• 5¼ ounces / 150g white chocolate chunks
• 3½ ounces / 100g dark chocolate chunks

Method

Preheat the oven to 170°C (150°C fan) 338°F (302°F fan) and line 3 baking sheets with baking parchment.

Sift the flours, cocoa, bicarbonate of soda, baking powder and salt into a large bowl.

In a freestanding mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.

In a jug lightly beat the egg with the vanilla before adding to the butter/sugar and mix until well combined.

Add the wet ingredients to the dry ingredients and stir with a large wooden spoon until combined.

Add all the chocolate chunks and continue to stir until thoroughly mixed.

Make large heaped tablespoon sized balls of dough and divide between the baking sheets, leaving plenty of space between each to allow for spreading.

Bake for 12 minutes or until they’re starting to crisp at the edges.

Transfer to a wire rack to cool.

Trivia

White chocolate is not, strictly speaking, chocolate at all as it does not contain non-fat cocoa solids. In the processing, the dark solids of the cocoa bean are separated from its fatty content (as with the other kinds of chocolate) but is not then recombined.