Triple Choc Chip Cookies
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Triple Choc Chip Cookies
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| Servings | Prep Time |
| 30cookies | 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 185g Buttersoftened
- 3/4cup Brown Sugar
- 3/4cup Caster Sugar
- 1/2tsp Vanilla Extract
- 1 Egg
- 1 Egg Yolk
- 2cups Plain Floursifted
- 1/2tsp Bicarbonate Soda
- 1/2cup Dark Choc Chips
- 1/2cup Milk Choc Chips
- 1/2cup White Choc Chips
Instructions
- Pre-heat oven to 160°C (320°F).
- Line baking trays with baking paper.
- In a large bowl, add butter, brown sugar, caster sugar & vanilla extract and using an electric mixer, beat until pale & creamy.
- Add egg & egg yolk and continue beating until fluffy & well combined.
- Add flour & baking soda and fold through using a spatula or wooden spoon.
- Add all choc chips and fold through.
- Roll dough into balls and arrange on the baking trays. Each ball should be around golf ball size or a little smaller. About 30 balls can be rolled. Spread on tray about 3 – 4cm apart to allow spread when cooking. (see further notes below)
- Place in oven and cook for 10 – 15 minutes, until golden. Remove from oven and cool on trays.
- Store in airtight container
Recipe Notes
If you bake the dough balls immediately after they have been rolled, they will likely create a more spread & flatter version of the cookie. This is our preference. However for those who like a chunkier/thicker, more compact cookie, then place the dough balls in the refrigerator for about 20 minutes before baking to allow the dough to firm a little. This will help reduce the spread of the cookie.
The other consideration is whether you prefer a soft cookie or a firmer crunchier cookie. The longer you bake the cookie, the more firm it will become, so you are better to bake the cookie closer to the 15 minute mark (provided you will not burn them – depends on your oven).