Triple Chocolate Chip Cookies

Soft and chewy cookies with milk, dark and white chocolate.

Prep Time 30

Cook Time 8

Total Time 38

Servings 30

2 cups plain flour
2 tsp cornflour
1 tsp bicarbonate of soda
Pinch of salt
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 1/2 sticks (170g) butter, softened
3/4 cup dark brown sugar
1/4 cup caster sugar
1 large egg (I needed 2 - Never had this problem with any american recipe before, but perhaps we get different size eggs the UK, with 1 large UK egg, it did not come together)
2 tsp vanilla extract

Do not preheat oven yet, dough needs to chill.
Sift the flour, cornflour, bicarbonate of soda, and salt into a medium sized bowl and then add in the chocolate chips. Mix until well combined. Set aside.
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat together until light and fluffy, about 2 minutes on med-high speed.
Add in the egg (or eggs, try with one first) and vanilla extract.
Mix until well combined, about 1 minute on med-high speed. Add in the flour mix and mix until a dough forms.
Tip the dough into a medium sized bowl, the one you put the dry ingredients in is fine.
Cover the bowl with clingfilm and place in the fridge. The original recipe said to chill for 30 minutes, but ever since I read Flour by Joanne Chang I now keep my dough in the fridge overnight.
Once chilled, preheat the oven to 180 degrees C and line 2 baking sheets. You may need to bake in batches.
Using a 1.5tbsp cookie scoop, place dough balls onto baking trays, about 2 inches apart.
Place in the oven for 8-9 minutes. You want them to be under baked they're ready when barely browned around the edges and still soft in the middle. Do not bake over 10 minutes.
Leave the cookies to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container for 4 days.