Triple chocolate chip cookies
Makes: 22-24
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Triple chocolate chip cookies
Crisp on the outside, soft on the inside; there are few things more delicious than a freshly baked chocolate chip cookie. We’ve studded these with dark, milk and white chocolate chips for extra gooeyness
Makes: 22-24
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
210Kcal
Fat
10gr
Saturates
6gr
Carbs
26gr
Sugars
19gr
Fibre
1gr
Protein
3gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g granulated sugar
- 100g dark brown sugar
- 70g light brown sugar
- 125g soft salted butter
- 2 medium eggs
- 1 tsp vanilla extract
- 200g plain flour
- 75g fine dark cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp sea salt flakes
- 100g dark chocolate (around 72% cocoa solids), chopped into small chips
- 100g milk chocolate, chopped into small chips
- 75g white chocolate, chopped into small chips
Step by step
- Beat together all the sugars and the butter until light and fluffy. Add the eggs and vanilla extract and beat until well combined. Sift together the plain flour, cocoa powder and bicarbonate of soda and gently fold through the mixture with the salt flakes until everything is incorporated. Finally, fold through all the chocolate chips.
- Line two large baking trays with baking paper and roll the mixture into balls. Place on the tray, spacing them out well to allow room for them to spread during baking, then chill for 30 minutes.
-
Preheat the oven to 180°C, fan 160°C, gas 4. Bake the cookies for 12 minutes, then remove from the oven, tapping the tray firmly on the work surface to flatten out the cookies. Leave to cool on the tray for 5-10 minutes then transfer to a wire rack to cool completely.To storeThe cookies keep for up to 5 days in an airtight container. You can freeze the unbaked cookie dough balls and bake them from frozen, adding an extra 2-3 minutes cooking time.
