Ingredients

The following ingredients have 8 Servings
  • 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 140 grams (1 cup) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornflour or corn starch, optional
  • 40 grams (1/2 cup) cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1 tablespoon milk
  • 75 grams (1/2 cup) milk chocolate, roughly chopped
  • 75 grams (1/2 cup) dark chocolate, roughly chopped
  • 75 grams (1/2 cup) white chocolate, roughly chopped

Instruction

  • Line two baking trays with baking or parchment paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly until combined.
  • Add flour, baking soda, cornflour, cocoa and salt into the mixture and stir. Add a tablespoon of milk and then mix in chocolate chunks, reserving a few pieces for decorating.
  • Cover the dough and place in the fridge to chill for at LEAST 30 minutes. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  • Roll balls of the dough (approximately 1.5 tablespoon of cookie dough) in your hands until smooth and place onto the prepared trays. Bake in the oven for approximately 11-12 minutes.
  • Leave cookies on baking trays to cool for 15 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, gently press the remaining chocolate chunks on top of each one.