Triple Chocolate Chunk Cookies

Us Brits aren't so good at cookies, we're just not used to them. Biscuits are more of our thing, which I guess are just harder, crunchier cookies. Cookies are quite new to us, they are chewy, soft and tend to need to be purchased from Millie's, Subway or more recently supermarket bakery sections to get a decent one. Not anymore though...

After several experiments, most ending in near-biscuits rather than chewy cookies, I'm happy that I've finally mastered the art of cooking proper cookies. The experiments have revealed several learning points:

1. Use a mix of brown sugar and white sugar to get the right chewy:crispy ratio
2. Don't overcook them - it's tempting too, especially when you prod them and they are super soft, just leave them to cool on the baking tray for a little while before transferring to a wire rack
3. Try and use the same measurement to dollop the mix onto the baking tray to ensure evenly sized, round, cookies.

Ingredients (makes 12):

• 100g Dark Brown Sugar
• 50g Caster Sugar
• 85g Melted Butter
• 1 egg
• 1/2 teaspoon vanilla essence
• 125g Plain Flour
• 1/4 teaspoon of bicarbonate of soda
• 1/4 teaspoon of salt
• 150g chopped chocolate (50g each of milk, dark, white)

1. Preheat the oven to 180c and line two baking sheets
2. In a large bowl mix together the sugars and melted butter until well combined.
   
3. Add the egg and vanilla essence and mix well.
   
4. Sift the dry ingredients into the bowl and stir in, once combined pour in the chopped chocolate and stir until coated.
   
5. Using a tablespoon and a teaspoon scoop the mixture onto the baking trays, six to a sheet.
   
6. Pop into the oven for 10-15 minutes, checking regularly, you want them just to be slightly crisp on the edges.
   
7. Leave to cool for 5 minutes on the baking tray and then transfer onto a wire rack to cool/gobble up!