Thalia's best triple chocolate chip cookies ever!

From the Cooking It kitchen · 20 January 2016

In my family everyone loves chocolate, this little babies are enough to give you a chocolate fix for a week!

Lorraine Pascale's chocolate chip cookies are fantastic and all kids love them. This is my 10 year old take on her recipe. This recipe makes about 8 of those giant American cookies . Although she normally doubles them! We have cookies for about 2 days!!! They go in a flash.

Thalia's best triple chocolate chip cookies ever!

110g butter, softened
200g soft light brown muscovado sugar
1 medium egg
2 teaspoons of vanilla extract
165g plain flour
Pinch of salt
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
30g cocoa powder
75g milk chocolate chunks

75g dark chocolate chunks
75g white chocolate chunks

Preheat your oven to 190°C (375°F) Gas Mark 5 and line 2 large baking trays with grease proof paper.Put the butter and sugar in a large bowl and cream together until mixed. Stir in the egg and vanilla and then give it a good mix until all combined. Add the flour, salt, baking powder, the bicarbonate soda and cocoa powder and mix until the dough is stiff. Add your chocolate chips and mix everything with a spoon. Use a spoon and dollop some mix onto the baking trays and make sure you leave a few centimetres between each spoonful. Bake in the oven for about 10-12 minutes. When you check them at 10 minutes, the cookies should look cracked on top and don't worry that they look very soft and runny. If they haven't cracked or are just cracking, leave them for the remaining 2 minutes and then take them out. They will still be soft and look uncooked but they are supposed to be like that. Leave them to cool on the baking trays and they will quickly harden up.