Triple Chocolate Cookies
By Ocado
Published on 30 January 2024
What could be better than soft-centred chocolate chip cookies? Soft-centred triple chocolate cookies! Ready to bake in 10 minutes, you can store the dough in the fridge for up to a week or freeze and slice to bake whenever the need for an emergency cookie strikes. We’ve made these in the air fryer for an even quicker fix, but follow our tip for oven baking. Add the grated zest of 1 unwaxed orange next time for a fruity twist. Looking for more baking recipes? Look no further.
Time and servings
20 minsTotal time
16Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 125g salted butter
- 250g light muscovado sugar
- 1 large egg
- 250g plain flour
- 1½ tsp baking powder
- 75g dark chocolate chips
- 75g milk chocolate chips
- 75g white chocolate chips
- 1 tsp sea salt flakes
Method
Step 1
Put the butter and sugar in a large mixing bowl and beat with an electric hand mixer until pale, about 4-5 mins, or in a stand mixer for 3 mins. Add the egg and beat until just combined.Step 2
Tip in the flour and baking powder then gently beat until well combined.Step 3
Add the chocolate chips and fold until evenly spread through the mix.Step 4
Scrape out the dough onto a large sheet of baking paper and roll into a fat log, about 6cm wide. Wrap in clingfilm and chill for at least 1 hr but up to 12 hrs. Unwrap the dough and cut into 1cm thick discs, cut off as many discs as you want to cook or can fit in a single layer of an air fryer basket at once. Rewrap the log and return to the fridge until ready to bake more.Step 5
Line the air fryer basket with a sheet of baking paper and set the slices in a single layer with about 3cm space around each ball to spread and sprinkle with a pinch of flaky sea salt. You’ll need to cook these in batches depending on the size of the air fryer. Set the air fryer to 160°C and bake for 10 mins for soft centres. Transfer to a cooling rack to cool, then repeat with more baking paper and slices.