Triple Chocolate Cookies

I've always been more of a cake girl than a cookie girl. But every so often, I get an intense craving for cookies, and the shop bought ones will not do. 

And you can never experience that sensation of biting into a crunchy edged cookie to find pockets of delectable molten chocolate. It is one of life's pleasures.

These are the kind of cookies you bake when you simply want something you can whip up in a matter of moments. When a bite of a rich gooey chocolate cookie is all that you want.

Simplicity is a beautiful thing, and these cookies are simply wonderful. Crisp, chewy, fudgy, far better than anything you'd buy at the supermarket. Perfect to munch on while watching your favourite trashy film (aka Mamma Mia). 

Triple Chocolate Cookies

Recipe adapted from Ruby Tandoh 

Makes 10 decent sized cookies 

Ingredients:

125g/4oz softened butter 
150g/5oz soft light brown sugar
1 large egg
175g/6oz plain flour
30g/1oz cocoa powder 
1/2 tsp bicarbonate of soda
50g/2oz milk chocolate, chopped into chunks
50g/2oz white chocolate, chopped into chunks
50g/20z dark chocolate, chopped into chunks 

Method:

1. Preheat the oven to 180C/350F/Gas Mark 4. Line two large baking trays with baking parchment.

2. Beat the butter and sugar in a bowl until smooth (you don't want to beat a lot of air into this), then add the egg, flour, cocoa powder, bicarbonate of soda and all the chocolate chunks (milk, white and dark). Combine thoroughly until you have a thick sticky dough, but don't over mix. 

3. Roll into ten balls and place on to the baking trays (I did about six on each tray), leaving ample room for the cookies to spread out. Bake for 12-14 minutes until the cookies are golden brown and well spread, and chocolate chunks molten and gooey. Leave these on the baking tray for at least ten or so minutes, until firm enough to transfer to a cooling rack. 

Delicious whilst still warm.