The 'Perfect' Triple Chocolate Cookie

Picture this.

Crunchy on the outside, soft and fudgy in the middle with a slight chew in the texture. Rich, but not too rich. Sweet, but not too sweet.

Can you imagine it?

Well, imagine no further, because here is the recipe to create this mouth-watering cookie.

The 'Perfect' Triple Chocolate Cookie

Serves: 8 cookies

Ingredients

• 120g caster

• 30g soft brown sugar

• 100g unsalted butter (or omit the salt if using salted)

• 1 small egg (30-45g)

• 125g self-raising flour*

• 30g cacao powder

• 100-150g roughly chopped milk, white and dark chocolate

• 1/4 tsp rock salt

• sea salt, to sprinkle

*or make your own by mixing 125g of plain flour and 1 1/4 tsp baking powder together.

Method

- Preheat a fan oven to 180 Degrees Celsius. Line a baking tray with baking paper.

- Cream together the butter and sugar with a wooden spoon until evenly combined.

- stir in the egg with the wooden spoon until fully combined, then add in the flour, cacao powder and salt. Stir everything until the dry is just incorporated into the wet.

- Add in the chocolate chunks and give the dough a quick stir with the spoon until the chunks look evenly dispersed throughout the dough.

- Roll the dough into a log and cut it in half, then each half into halves, and those quarters into halves again. You should end up with 8 evenly sized balls - or just tear chunks of dough off like me and eyeball it! Roll each chunk between your palms until the dough forms a smooth ball. If the dough is too sticky to roll into balls, pop it to chill in the fridge for 30 minutes first.

- Place the cookies on the baking tray, ensuring they are evenly spaced and pop them in the oven for 12 minutes.

- Allow the cookies to cool for 5-10 minutes before eating - Otherwise, they will just fall about and you won't get that delicious chewy and fudgy middle with the crisp outer edges! Serve with ice cream, or eat them as they are.