September 04, 2011

Chewy Gooey Triple Chocolate Chip Cookies

I absolutely love these cookies - but I can't remember where the recipe is from - Canada most likely due to the measurements ..... As the name suggests they are indeed gooey and chewy and definitely worth a place in everyones recipe book!

You can mix up a batch and freeze half of the dough to pull out when you need a cookie fix but not the mess!
This recipe makes about 65 reasonable sized cookies.

1.25cups  (280g)    caster sugar
1.25cups  (250g)    light brown sugar
1.25cups  (280g)    unsalted butter
2tsp                        vanilla
3  large sized         free range eggs
4cups      (500g)     plain flour
1/8tsp     (Pinch)    salt
2tsp                       baking soda (Bicarbonate of soda)
12oz       (340g)    chocolate chips (mix them up - I use Silver Spoon white, milk & dark chips) but you can use anything you want (chocolate cut up into pieces, chocolate bars, whatever takes your fancy)

Preheat oven to 350deg F; 180deg C (Conv) 160deg C (Fan) Gas Mark 4

Cream butter until nice and fluffy and then add both sugars until softened
Add vanilla and eggs and beat well
Stir in dry ingredients and mix well
Add chocolate chips

Chill mix in fridge for 1 hour (makes them fluffy) you don't need to do this step though if you don't have time (don't worry).

Using a teaspoon or melon baller, scoop out a walnut sized amount and roll into a ball.
place about 1" apart on lined baking tray (as they spread out a bit)

Bake for 9-11min or until golden brown (turn halfway through baking to ensure nice even colour)


To Freeze - roll mixture into a sausage and tightly wrap with cling film so as not to allow any ice crystals to form on the dough. Will keep in fridge 2-3months. When ready to use remove from freezer, preheat oven, when dough just soft enough, use a knife to cut 2cm wide pieces off the sausage and roll into balls (adjust size to suit size of cookies).

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