Vanilla and triple chocolate cookies

Fill up your biscuit tin with these gooey and totally irresistible cookies, which are packed full of white chocolate and dark chocolate chunks.

Crispy edges, a gooey and fudgy centre, and a triple hit of chocolate… these vanilla and triple chocolate cookies are so good that all your friends will be asking for the recipe.

The dough is best made ahead of time, and shaped into two log shapes so you can slice them into cookies straight from the fridge or freezer.

They’ll still be soft and delicate once you have taken them out of the oven, so leave them to cool and harden before tucking in. One is never enough.

How To Make Vanilla And Triple Chocolate Cookies

• Chef Catling’s recipe notes
• Recipe: Vanilla and triple chocolate cookies
• Frequently asked questions

Tips & Notes To Know

• Line your tray with baking parchment: The non-stick quality will prevent the cookies from cracking or breaking when you lift them off the sheet. It also makes washing up an absolute breeze.
• Don’t overwork your dough: When no flecks of flour are visible in the mixing bowl (be sure to scrape down the sides), stop mixing. Overdoing it risks developing gluten in the flour, which will produce a dense cookie.
• Chill your cookie dough: The colder it is, the easier it will be to slice into discs. A firmer dough is also less likely to spread and turn into a greasy puddle.
• Never place cookie dough onto a hot baking tray: When baking in batches, let the baking tray cool otherwise the dough will begin to melt and spread excessively, leading to thin, flat cookies.
• Keep an eye on the time: Cookies can overbake easily. Once the surface starts to crack, the cookies are ready. The centre will look slightly underdone, but be mindful that they’ll continue to cook as they cool.

Vanilla and triple chocolate cookies

Serves: 24 Prep time: 10 mins, plus 30 mins resting time Cook time: 10 mins 10 mins

Pin

Print

Ingredients

150g butter, softened
150g caster sugar
2 tsp vanilla extract
1 large free-range egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
100g dark chocolate, broken into small chunks
100g white chocolate, broken into small chunks
1 tbsp cocoa powder

Instructions

Step 1
Line two baking sheets with baking parchment and preheat the oven to 180C.

Step 2
Put the butter and sugar into a bowl and beat until creamy. Stir in the vanilla extract and egg.

Step 3
Gently fold in the plain flour, bicarbonate of soda and salt, being careful not to over mix. Once combined and no flour is visible, add the chocolate chunks until well incorporated. Transfer half the mixture into a separate bowl and stir in the cocoa powder.

Step 4
Roll both pieces of dough into a wide sausage shape and wrap tightly in clingfilm, twisting the ends to seal. Refrigerate for at least 30 minutes to firm up slightly or freeze for readymade cookie dough another time.

Step 6
Slice each dough sausage into 12 discs and space well apart on both baking trays (the cookies will expand when they cook). Bake for 8–10 minutes (12-14 minutes from frozen) until the cookies are set. Leave to cool for a couple of minutes and then lift onto a cooling rack. Best served warm.  

Frequently Asked Questions

How Long Will The Cookies Keep For?

Stored in an airtight container or biscuit tin at room temperature, baked cookies will keep well for up to 5 days. Alternatively, they can be frozen for up to 3 months when stored in a container or wrapped in clingfilm.