Triple chocolate chip cookies

It’s the weekend! If you’re looking for something delicious to make this weekend, why not give these cookies a go. They are a classic, all American treat which are lovely and chewy with a slight toffee flavour from the soft brown sugar. If you don’t fancy triple chocolate chip cookies, you can always change them up for something else, such as raspberry and white chocolate, some chopped nuts, dried cranberries with grated orange zest or smarties. Experiment to find your favourite flavour combination!

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Here’s what you will need to do…

Preheat your oven to 170 degrees centigrade. Grease two large baking trays and line with greaseproof paper.

Put 225g margarine or butter in a bowl along with 350g soft light brown sugar. Using an electric hand whisk, beat the butter and sugar together until they are pale and fluffy.

Beat the butter and sugar until pale and fluffy.

Beat the butter and sugar until pale and fluffy.

Add 2 eggs, one at a time, beating after each one. You should now have a lovely fluffy mixture.

Add 2 eggs, one at a time.

Add 2 eggs, one at a time.

Sift in 400g plain flour and 2.5 teaspoons bicarbonate of soda. Fold this into the mixture using a spoon, until well blended.

Now add 75g plain chocolate chips, 75g milk chocolate chips and 75g white chocolate chips. Stir these into the cookie dough until evenly distributed.

Add the three different types of chocolate chips.

Add the three different types of chocolate chips.

Stir the chocolate chips into the cookie dough.

Stir the chocolate chips into the cookie dough.

Place six spoonfuls of dough onto each baking tray. They will spread a lot in the oven so do not be tempted to put the dough balls close together or you will end up with one giant cookie. Although, that might actually be what you want!

Place six balls of dough onto each baking tray.

Place six balls of dough onto each baking tray.

Bake the cookies for approximately 12 minutes, or until golden brown and very flat. If you take them out when they are puffed up, they will not have that lovely chewy texture of classic cookies.

Cook for approximately 12 minutes.

Cook for approximately 12 minutes.

Leave on the baking trays for a couple of minutes. Then, using a palette knife, remove them from the trays and place onto a cooling rack.

Leave the cookies to cool completely.

Leave the cookies to cool completely.

Cook the rest of the dough in the same way. This mixture will make approximately 36 standard sized cookies. You can easily half the recipe if you don’t want to make quite so many.

You can also make mini cookies by using a teaspoon to scoop the mixture onto the baking trays. These would be perfect for a kids party or as a treat in their lunchbox.

Mini chocolate chip cookies.

Mini chocolate chip cookies.

Here’s a reminder of the ingredients you need for this recipe:

  • 225g margarine or butter at room temperature
  • 350g soft light brown sugar
  • 2 eggs
  • 400g plain flour
  • 2.5 teaspoons bicarbonate of soda
  • 75g dark chocolate chips
  • 75g milk chocolate chips
  • 75g white chocolate chips

The completed cookies should be kept in an airtight tin.

Hope you enjoy baking these delicious cookies!

Triple chocolate chip cookies.

Triple chocolate chip cookies.

 

Decorated vanilla biscuits

Here’s a great idea for decorating a batch of my vanilla biscuits. These make a lovely gift for someone special, could easily be used as wedding favours or can be sold at fairs.

Fondant iced vanilla biscuits.

Fondant iced vanilla biscuits.

What you will need:

  • A batch of my vanilla biscuits which are completely cold.
  • Fondant icing in the colours of your choice.
  • Rolling pin.
  • Icing sugar for dusting.
  • Impression mats or patterned rolling pins if you want to add texture to the fondant.
  • Edible shimmer spray if you want to add sparkle to your biscuits.
  • Edible glue or a little water.
  • Small paint brush.
  • Cellophane bags and ribbon of your choice for packaging.

Method:

1) Gently knead your fondant until it is pliable. Dust your work surface with some icing sugar then roll out the fondant to about 3-5mm thick. To make sure your rolling pin doesn’t stick, you can dust a little icing sugar on top of the fondant. Make sure you regularly move the fondant so it doesn’t stick to the work top.

Roll out the fondant.

Roll out the fondant.

2) If you want to add texture to your fondant, now is the time to do this. Place an impression mat over the fondant then roll over the top of this, pressing fairly firmly. Carefully peel off the impression mat. To use a patterned rolling pin, simply roll this over the top of the fondant. You can skip this step and just use the plain fondant.

Using an impression mat.

Using an impression mat.

3) Once you have patterned the fondant, cut out matching shapes using the same cutters as you did for the biscuit dough.

Cut out the fondant.

Cut out the fondant.

4) Spread a little edible glue or a small amount of water to the surface of each biscuit. Do this one biscuit at a time, covering each one with fondant before adding glue or water to the next biscuit.

Spread a little edible glue or water onto the surface of the biscuit.

Spread a little edible glue or water onto the surface of the biscuit.

5) Place your fondant shape onto the biscuit and gently smooth this round the edges.

Attach the fondant to the biscuit.

Attach the fondant to the biscuit.

6) Leave the fondant to set for a while. Then, if you like, you can spray with edible shimmer. I used Dr Oetker silver shimmer spray which is readily available in supermarkets. Hold the can about 20cms away from the decorated biscuit and spray evenly over the surface.

Silver shimmer spray.

Silver shimmer spray.

7) You will now have lovely shimmery biscuits! Allow the shimmer spray to set a bit before packaging.

Completed biscuits.

Completed biscuits.

8) To package the biscuits, place each one into a cellophane bag and tie some ribbon around the bag to close it. Curl the ribbon, tie a bow or leave long trailing ends, whatever you fancy.

Wrap in cellophane bags and tie with pretty ribbon.

Wrap in cellophane bags and tie with pretty ribbon.

These biscuits keep really well so you can make and package them up several days before an event.

The butterfly, bird and ballerina dress cutters I used for this project were from Iced Jems – love all the things in her shop!

Hope you enjoy baking and decorating these biscuits. Please post any photos of your biscuits as I love to see what you’ve been making!

Butterfly biscuit.

Butterfly biscuit.

Bird biscuits.

Bird biscuits.

Heart biscuits.

Heart biscuits.

Vanilla biscuits

I use the recipe for these vanilla biscuits lots as they can be made into any shapes you like and decorated in many different ways. I first used the recipe for my daughter’s second birthday as part of her ‘garden’ cake. In this instance, wooden kebab sticks were inserted into the cut out dough shapes before baking.

Cookies cake

Cookies cake

This recipe will make approximately 35-40 small/medium biscuits but this obviously depends on what size cutters you use. You can increase or decrease the ingredients to make different amounts of dough.

Ingredients:

  • 10oz (280g) plain flour, sieved (plus extra for dusting)
  • 7oz (200g) firm butter
  • 3.5oz (100g) icing sugar, sieved
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Equipment:

  • Mixing bowl
  • Table knife
  • Cookie cutters of your choice
  • Clingfilm
  • Greaseproof paper
  • Baking trays
  • Rolling pin
  • Wire cooling rack
  • Palette knife

Method:

1) Sieve the flour into a mixing bowl. Cut the butter into small pieces and add to the flour. Rub the butter into the flour, using your fingertips, until the mix looks like breadcrumbs.

Cut the butter into pieces and add to the flour.

Cut the butter into pieces and add to the flour.

2) Add the sugar and stir this in. Then add the egg yolks and vanilla extract.

Stir the icing sugar into the mixture.

Stir the icing sugar into the mixture.

 

Add the egg yolks.

Add the egg yolks.

3) Using the table knife. begin to mix the dough together. Soon it will become too stiff to stir with the knife so it’s time to get your hands in and bring the dough together. It will be a soft, sticky dough.

Start to blend with a table knife.

Start to blend with a table knife.

Bring the dough together with your hands.

Bring the dough together with your hands.

You will have a soft, sticky dough.

You will have a soft, sticky dough.

4) Wrap the dough in clingfilm and place in the fridge for at least 30 minutes.

Wrap dough in clingfilm and place in the fridge.

Wrap dough in clingfilm and place in the fridge.

5) Whilst the dough is chilling, pre-heat the oven to 180 degrees centigrade fan oven. Grease the baking sheets and line with greaseproof paper. Cut two additional large pieces of greaseproof paper – you will use these for rolling out the dough. You can roll it out on a well floured work surface but it is a very sticky dough so the greaseproof paper makes this an easier job.

6) Remove the dough from the fridge. Cut it in half, re-wrap one half and place it back in the fridge.

7) Place one piece of greaseproof paper on your work top and generously dust this with flour. Put the dough onto the paper, dust generously with more flour and top with the second piece of paper.

Roll out the dough between two sheets of greaseproof paper generously dusted with flour.

Roll out the dough between two sheets of greaseproof paper generously dusted with flour.

8) Roll out the dough to approximately 3-5mm thick. Cut out the shapes you have chosen and place these onto the prepared baking trays. You may find it helpful to use the palette knife for lifting the cut shapes onto the trays. Repeat these steps with the second half of the dough.

Cut out the shapes you have chosen.

Cut out the shapes you have chosen.

9) Cook in the oven for about 10 minutes or until slightly golden brown around the edges.

Cook for about 10 minutes until golden brown around the edges.

Cook for about 10 minutes until golden brown around the edges.

10) Use the palette knife to move the biscuits onto the wire cooling rack. Leave to cool completely.

Leave on a wire rack until completely cold.

Leave on a wire rack until completely cold.

Once cooled, you can decorate the biscuits however you like. The most simple way is to make a ‘water icing’ which is just some sifted icing sugar mixed with a little cold water until you have a stiff, but spreadable, icing. Spread some icing onto each biscuit then add decorations such as sprinkles, mini sweeties, smarties etc.

For another, special way, of decorating these biscuits, see my recent post.