And now it is time to introduce my favourite EVER cookie, the triple choc chip. Of course being triple means that the three different types of chocolate, plain, white and milk, are all involved...all three are present in chip form, it's true to say, but 75 g of melted milk choc is incorporated into the cookie dough itself, too, which lends a gorgeous sweetness to the biccies themselves....probably the reason why I can never really resist them. I just adore cleaning the bowl of cookie dough while my little creations are baking happily away in the oven...and when they come out with the chocolate all melty and soft I can feel my heart melt in a similar sort of way. But don't forget to leave them to harden just a little before attempting to eat one! They will be very tender and fragile; so please please don't make the mistake of browning them to much. I have never baked mine any longer than 10 minutes; but I know all ovens are different.
I've given quantities for all the different chocolate types for the chips, but really you can fiddle about with them as you see fit...and don't worry, of course you can exceed the given amount if you so wish. I often find that along the way chocolate chips are lost, anyway...but all for a good cause, to keep the baker's energy levels up while she does all that stirring and beating and cleaning, you see. ;)
- 120 g butter, softened
- 120 g light brown soft sugar
- 120 g caster sugar
- 1 large egg
- 1 tsp vanilla essence/extract
- 200 g plain flour
- 100 g milk chocolate
- 75 g white chocolate
- 75 g plain chocolate
- Preheat oven to 190c/fan 170 and grease two big baking trays. Line them with baking paper.
- Beat the butter with a wooden spoon or an electric mixer until very soft. Add the sugars and beat well until fluffy and lighter in colour. (Ganache Elf tip. Perhaps this is just an Irish or Tesco thing, but I’ve noticed that in the packs of light brown soft sugar, especially if it comes in a tightly sealed bag, that there are often just a few small, hardish lumps of sugar amongst the finer grains. They’re easily broken up if you crush them between your fingers. So when you weigh out the borwn sugar, sift through it with your fingers to check for these lumps before adding it to the butter.
- Beat the egg in a jug with the vanilla.
- Place 75 g of the milk choc in a small bowl placed over a pan of simmering water. Allow to melt, stirring now and again till smooth. When melted remove from the heat and leave to cool slightly.
- Chop the plain chocolate, the white chocolate and the remaining 25 g milk chocolate into large chips.
- Pour about a third of the egg mixture into the bowl with the creamed butter and sugar. Mix together well, scraping down the sides of the bowl with a metal spoon or spatula every so often so that it’s all incorporated. Add another third and repeat the process until all the egg has been used up.
- Sieve in the flour and gently fold in with a metal spoon, along with the melted milk chocolate. Then add in the chocolate chips.
- Scoop up dessertspoonfuls of this heavenly cookie dough and place them, spaced well apart, on the prepared trays, shaping into balls with your hands or with the spoon. Aim for about 20 – 22 even-sized balls. (and leave some cookie dough for yourself of course. ;) )
- Bake for 8 – 10 minutes until pale golden brown…make sure you check after 8 minutes to ensure they aren’t going too dark. They will be fragile and delicate at first…but don’t fret, they will harden on cooling ;) remove from the oven and leave on the trays for about 5 minutes, and then carefully transfer to wire racks using a metal spatula. Eat warm (well eat at LEAST one anyway...don't forget the importance of sampling ;) ) and leave the rest to cool (may need to hide them) and store in an airtight tin when completely cold. They will keep for about 5 - 7 days.