Triple Chocolate Chip Cookies

Feb 10

Feb 10 Triple Chocolate Chip Cookies

A brand new recipe to brighten up your Monday! Whenever I buy a box of cookies from a shop (yes, even full-time bakers do this sometimes!), I always reach for the most chocolately I can lay my hands on.

Soft-centred, gooey and packed with chocolate chips, I’m almost ashamed to say that I gobbled up almost a whole tray of these before they even made it to be photographed. They are ADDICTIVE (trust me!). Make sure you use a proper dark cocoa powder - that’s the trick to balancing the sweetness from the chocolate chips. The dough is also some of the most delicious I’ve ever made; I’m surprised so many cookies made it to the oven.

For best results (and I know, what I’m about to say is complete torture), chill the dough for at least 2 hours, preferably overnight. Why, I hear you ask? When you rest the dough, both flour proteins and starches break down a little. The flour can absorb the liquid more fully, which allows the dough to firm up, producing a better texture and a better flavour in your cookie. I am not a patient person, so I tend to bake one or two straight away to satisfy my cravings, and chill the rest ready to bake later.