These triple chocolate cookies are for those who like their cookies rich and chocolaty. Read on if this is you.
Starting with a chocolate dough made with unsweetened cocoa, to which is added dark chocolate chips and white chocolate chips, these are the ultimate chocolate chip cookies and only for the true chocoholic.
The rich chocolaty taste of the dark chocolate is offset by the sweetness of white. Just in case that isn't enough chocolate, the added cocoa in the cookie dough provides another layer of chocolate.
Why would anyone want that much chocolate you may ask? Sometimes it just feels good to simply indulge and be sinful.
Preheat the oven to 180°C / 350°F.
Sift the flour, cocoa powder, baking soda, baking powder and salt together into a bowl and set aside.
Cream the butter and both the sugars together with an electric mixer until the mixture becomes fluffy and lightens in color.
Beat in the egg and vanilla extract until creamy. Gradually fold through the flour mixture and mix until almost mixed through.
Add the semisweet and white chocolate chips and continue mixing until all the ingredients are thoroughly combined.
Using a tablespoon, drop spoonfuls of the dough onto a baking sheet lined with baking paper. Leave sufficient space between each cookie as they will spread during baking.
Bake for about 12 - 14 minutes then remove from the oven. Leave them on the trays for a few minutes until they have cooled sufficiently to be able to lift without breaking apart. When they have cooled transfer to wire racks to cool completely.
These cookies will store in an airtight container for between 5 - 7 days.
Avoid using bar chocolate for these cookies. Chocolate chips hold their shape and will give the cookies much more shape and texture.
If you like your triple chocolate cookies soft and gooey don't overbake them. Take them out of the oven just as the edges are starting to brown and become crisp.