Triple Chocolate Chip Cookies
I have a slight UK beauty blogger addiction. So of course when Tanya Burr came out with a baking cook book I had to have it! Tanya Bakes is full of recipes I'm dying to make! The first recipe I wanted to try was the Milk & White Chocolate Cookies that I adapted into Triple Chocolate Chip Cookies, because more chocolate is always a good idea. Obviously.
These were so easy to make and were so good! I was pretty happy with my choice to add in dark chocolate too.
I doubled the recipe since I was making them for a neighborhood block party. I probably ate half the dough though. Chocolate chip cookie dough is my nemesis.
134 grams white chocolate chips
134 grams milk chocolate chips
134 grams dark chocolate chips
200 grams unsalted butter, room temperature
300 grams granulated sugar
1 large egg
325 grams self-rising sugar
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicon mat.
Using an electric mixer, cream the butter and sugar until pale and fluffy. Add the egg and continue to beat until smooth.
Gradually add the flour and mix until well combined. Stir in chocolate chips.
Using a cookie scoop (or eye-balling it) roll dough into 2-inch balls and place on prepared pans, about 2 inches apart. Bake for 10-12 minutes. They'll still be gooey, but they'll set when they cool down. Transfer to a wire rack to cool.