There are probably about a million chocolate chip cookie recipes on the internet. But don’t worry, you won’t have to try them all, you only need this one for my triple chocolate chip cookies. I love them!
Triple Chocolate Chip Cookies
What you need:
1 tsp baking soda
1 tsp salt
135g brown sugar
1 tsp vanilla extract
150g milk chocolate
100g dark chocolate
100g white chocolate
What you do:
Preheat the oven to 190°C/275°F.
Mix flour, baking soda and salt in a small bowl and set aside. Roughly chop the chocolate into small chunks.
Beat butter, sugar, brown sugar and vanilla extract in a big bowl. Add the eggs one a time, mix well each time. While stirring, add the flour in portions. Stir in the chocolate.
Line a baking sheet with parchment paper. Spoon out heaping tablespoons of dough onto the baking sheet. The cookies spread as they bake (to about 10cm/4in), so leave enough room for them.
Bake for about 9-11 minutes, until the cookies browned around the edges. Take the baking sheet out of the oven and let the cookies rest on it for two minutes (they are still very soft), then transfer them to a rack to cool.
OK, so what’s delicious and quick to whip up, crispy but not dry, sweet but not tooo sweet? I say the answer are these black and white cookies. They are really easy to make and you don’t need many ingredients. You probably have everything you need in your kitchen right now. You only have to plan ahead a little because the dough needs to cool in the fridge for about two hours.
Black and white cookies
What you need:
30g dark chocolate
1 tsp baking powder
120g soft butter
2 tbsp vanilla sugar
What you do:
Melt the chocolate and let it cool a little.
Sift the flour into a bowl, add baking powder and a pinch of salt.
Stir the butter, sugar and vanilla sugar until creamy, add the egg and mix well. Add the flour mixture little by little and stir until the dough is smooth.
Divide the dough in halves and put one half aside. Add the melted chocolate to the other half and mix. Flour a work surface and flatten each half on it with a rolling pin, rolling the dough to a rectangle. Place the dark one on top of the light one and start rolling it up lengthwise, then roll it back and forth until the roll’s diameter is just under 2 inches. Place on a large piece of plastic wrap, wrap the roll and place it in the fridge. Let it cool for about 2 hours.
Preheat the oven to 180°C/360°F. Line a baking sheet with parchment paper. Take the dough roll out of the fridge and cut it into slices, about 1cm/0.4in thick. Place about 20 of the slices on the baking sheet and bake for 8-9 minutes. Take them out of the oven when they are golden brown around the edges (don’t let them brown too much). Wait two minutes, then transfer the cookies to a cooling rack. Let them cool and store the cookies in an airtight container. Or just eat all of them in a day.
You can make the dough weeks ahead and freeze it. Just double wrap it in aluminum foil instead of letting the dough cool in the fridge and put it in the freezer. When you’re ready to bake, take the dough roll out and let it defrost for an hour before cutting it in slices.