Three chocolates in one cookie that are sure to become a family favourite!
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Triple Chocolate Chip Cookies
320g unsalted butter (for 250g brown butter)
150g castor sugar
150g soft brown sugar
320g cake flour
6g baking soda
15g espresso powder
10ml vanilla extract
2 extra large eggs
200g milk chocolate, roughly chopped
200g dark chocolate, roughly chopped
100g white chocolate, roughly chopped
Set oven to 1800C or 1600C fan.
Line three baking trays with baking paper.
Melt the butter and bring to a gentle boil until golden brown and nutty in aroma (creating brown butter). Set aside and cool to room temperature.
Add 250g brown butter to a mixing bowl with the sugars and beat with a paddle attachment for 6-8 minutes until light and creamy.
In a separate bowl, combine the flour, baking soda and salt.
Add the espresso powder and vanilla to the butter/sugar mixture.
Add the eggs, one at a time, beating well after each addition.
Add the flour mixture, followed by the oats and chocolate, beating on low speed until just combined.
Leave the cookie dough to rest for 30 minutes.
Divide the dough into 30g portions. Roll each portion into a ball with the palm of your hands, flatten slightly and place on a baking sheet, spacing the cookies 6cm apart.
Bake for 14 minutes, remove from the oven and leave the cookies to rest for 5 minutes before placing them onto wire racks to cool completely.
Decorate with a drizzle of milk and white chocolate (optional).
Baking times vary from oven to oven — 14 minutes is perfect in my oven for a firm yet slightly chewy cookie. Around 12 minutes will render chewy cookies, whilst around 16 minutes, firm cookies.