Recipes: triple-chocolate cookies

Roll up sleeves and don aprons for these simple, delicious and kid-friendly triple-chocolate cookies from Jo Wheatley’s Home Baking book.

Ingredients:
200g unsalted butter, softened
325g light soft brown sugar
2 large eggs, beaten
1 tsp vanilla extract or vanilla bean paste
400g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
pinch of sea salt
70g dark chocolate, chopped into small chunks
70g milk chocolate, chopped into small chunks
70g white chocolate, chopped into small chunks
You will also need 2–3 baking sheets lined with baking paper

Method:
Preheat the oven to 170ºC

Cream the butter and sugar together in the bowl of a free-standing mixer until pale, light and fluffy. If you don’t have a free-standing mixer you can use an electric hand whisk.

Gradually add the beaten eggs, mixing well between each addition.

Scrape down the sides of the bowl with a rubber spatula, add the vanilla and mix again.

Sift the flour, baking powder, bicarbonate of soda and salt into the bowl and mix again until thoroughly combined.

Fold the three chocolates into the cookie dough.

Use an ice-cream scoop or large spoon to scoop out the dough in even-sized mounds.

Place 3–4 cookies on each baking sheet, allowing plenty of space in-between as they will spread during cooking.

Bake the cookies in batches on the middle shelf of the preheated oven for about five minutes.

Remove from the oven and sharply bang the baking tray on the work surface to deflate the cookies and then return to the oven for a further 5–7 minutes until pale golden brown.

Allow the cookies to cool on the baking sheets for five minutes before transferring to wire racks until cold. 

This is an edited extract from Home Baking by Jo Wheatley, published by Constable & Robinson, RRP$49.99, available now.