Triple Choc Chip Cookies. Check Out Choclate Chip Cookies On eBay. Fill Your Cart With Color Today! Crispy on the edges and truly chewy on the inside (rather than just being sloppy raw cookie dough) thanks to a secret ingredient - glucose. Triple Chocolate Chip Cookies Triple Chocolate Chip Cookies. This chocolate cookie recipe - from Two Peas and Their Pod Cookbook - is a chocolate lover's dream.

These cookies have a slightly crisp edge, and very chewy center. Feel free to halve the recipe, add citrus zest. The Triple Chip Chocolate Cookies are my FAVORITE. You can cook Triple Choc Chip Cookies using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Triple Choc Chip Cookies

You need 150 g of margarine or unsalted butter.
You need 125 g of light brown soft sugar.
Prepare 100 g of caster sugar.
You need 2 teaspoons of vanilla extract.
Prepare 1 of egg.
You need 1 of egg yolk.
It's 300 g of plain flour.
You need 20 g of cocoa powder.
It's 2 tablespoons of full fat milk (semi skimmed would be fine).
You need 1/2 teaspoon of bicarbonate of soda.
You need 100 g of dark chocolate chips.
Prepare 1 tablespoon of chocolate hazelnut spread per cookie.

I make them ALL of the time and they are always a hit. The chocolate dough is PERFECTION and the three kinds of chocolate come together to create the ultimate chocolate experience. The cookies are slightly crisp around the edges and have a super soft chewy center. Triple Chocolate Chip Pudding Cookies, of course!

Triple Choc Chip Cookies step by step

Pre-heat your oven to 170 C /Gas 3-4. Line a baking tray with grease proof paper..
Melt the margarine/butter and let it cool slightly. I do this in a microwave safe large glass bowl. Add both the sugars to it and beat in until a pale colour. Add the vanilla extract and both the egg and egg yolk to the mixture and beat well. Next, add the flour, cocoa, milk and bicarbonate of soda and mix in until combined. Be careful not to over mix. Finally, fold in the chocolate chips..
Ideally you want to use a ¼ sized US style “cup” measure or similar. This equates to 65ml of cookie mixture. I fill the “cup” half full then spread 1 teaspoon chocolate hazelnut spread over the surface, being careful not to go to the very edges, and then fill the rest of the “cup” up with cookie mixture..
Finally just scoop it out onto the prepared baking tray leaving at least 6cms between each one to allow for spreading during the baking process. You’ll either need to do this in two batches or, if your oven is big enough and you can do this on the same shelf level, have two baking trays handy..
Bake for 25 minutes. Remove from the oven. After 5 minutes, remove from baking tray to a wire rack and allow to cool before eating. Can be stored in airtight container for up to 3 days..

These from-scratch chocolate chip cookies are made using semi-sweet, milk and white chocolate chips. Too much of a good thing is actually quite wonderful, after all. Pour a glass of ice cold milk and enjoy one or two at the end of the day for a nostalgic treat that just never gets old. Soft and chewy triple chocolate chip cookies made with semi-sweet chips, chocolate chunks and cocoa powder. This is hands down one of my favorite cookie recipes ever.