Amazing Triple Chocolate Cookies filled with three types of chocolate.
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or corn starch, optional
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/4 teaspoon salt
- 1 tablespoon milk
- 75 grams (1/2 cup) milk chocolate, roughly chopped
- 75 grams (1/2 cup) dark chocolate, roughly chopped
- 75 grams (1/2 cup) white chocolate, roughly chopped
- Line two baking trays with baking or parchment paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly until combined.
- Add flour, baking soda, cornflour, cocoa and salt into the mixture and stir. Add a tablespoon of milk and then mix in chocolate chunks, reserving a few pieces for decorating.
- Cover the dough and place in the fridge to chill for at LEAST 30 minutes. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Roll balls of the dough (approximately 1.5 tablespoon of cookie dough) in your hands until smooth and place onto the prepared trays. Bake in the oven for approximately 11-12 minutes.
- Leave cookies on baking trays to cool for 15 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, gently press the remaining chocolate chunks on top of each one.
Cocoa powder: I recommend using 100% natural cocoa powder.
Cornflour: Cornflour helps to create a soft and chewy cookie. If you don’t have any on hand, simply add an extra teaspoon of flour.
Chocolate: I prefer to use blocks of chocolate that I’ve cut by hand. However, you can use any chocolate you like. Keep in mind that if you use chocolate chips, instead of chocolate chunks, your cookies wouldn’t be as gooey. Chocolate chips are designed to keep their shape when baked. They’ll still be amazing though!
Storage: Keep cookies in an airtight container at room temperature.
Make-ahead: You can make the cookie dough ahead of time and store it covered in the fridge. When you are ready to bake it, let the cookie dough sit at room temperature for 15 minutes before baking.
Gooey cookies: Fresh from the oven, the chocolate in these cookies will be melted and gooey. As they cool, they’ll firm up again. If you want a gooey cookie the next day, pop your cookie in the microwave for 10 seconds or so.