Triple Chocolate Chip
Cookie Recipe.

Full flavoured triple chocolate chip cookie recipe for breakfast that is chunky and very rich. This cookie recipe can be wrapped and refrigerated till needed, this is the only time that I use aluminium on the out side of the cling wrap, where it is rolled up tightly then put in the fridge.

If your into a triple chocolate chips then grab a hold of this recipe for breakfast to indulge in.

Ingredients:

• 150g (5oz) of plain flour
• 50g (2oz) of unsweetened cocoa powder
• ½ teaspoon of bicarbonate of soda
• ¼ teaspoon of baking powder
• Pinch of salt
• 115g (4oz) of unsalted butter
• 100g (3½oz) of granulated sugar
• 100g (3½oz) of brown sugar
• 1 egg
• 1 teaspoon of vanilla essence
• 100g (3½oz) of plain chocolate chips
• 100g (3½oz) of white chocolate chips

Method:

Turn the oven on to160c (325-F or gas mark 3). Sift the flour, cocoa powder, bicarb, baking powder and salt and put aside. Place the softened butter and sugars in the mixer and cream till white and aerated, add the egg and vanilla till all incorporated.

Stir in the rest of the ingredients with a wooden spoon till just combined, scoop out the dough and dollop onto a baking sheet or a non-stick cookie tray making sure you leave enough room so they spread evenly on the tray.

With a fork or a pallet knife dipped in water flatten the tops of the cookie dough slightly, so they are all even. Bake for 8 - 10 minutes or till they are golden brown, when done slide onto a wire rack to cool.

You could even make them the previous day, then put the cookies in an air tight container. Triple chocolate chip cookies will last in the container for five to seven days, if they are not eating before hand.

This recipe will make three dozen cookies.

Next cookie is a treat for the kids at breakfast time, it's a peanut butter cookie.

To more breakfast cookies.

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