Triple Choc Chip Cookies

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Recipe's preparation

Preheat oven to 180˚C. Line two large baking trays with baking paper.

Add flour and bicarbonate of soda to TM bowl. Mix on speed 3-4 for 20 seconds to combine. Set flour aside.

Lock lid in place and sit a medium sized bowl on top. Zero scales. Weigh out the 125g each of dark, white and milk chocolate into the one bowl, breaking into squares as you go. In two lots (max 250g at a time), roughly chop pre-weighed chocolate for 1-2 seconds on speed 8, or until chopped into small chunks. Set chocolate aside.

Add the 180g dark chocolate to TM bowl. Melt on speed 2 for 2 minutes at 60˚C,or until melted (if you only have one TM bowl, then melt chocolate in a heat proof bowl over a saucepan of boiling water on the stove or in the microwave). Set TM bowl with melted chocolate aside.

Add butter and sugar to second TM bowl. Beat on speed 3-4 for 30-40seconds or until light and fluffy. Scrape down as necessary.

Add vanilla essence and egg and, with the blades running on speed 3, drizzle melted chocolate in through the hole in the lid. Continue mixing for 10 seconds, or until well combined. If the melted chocolate has started to set, you can swap the TM bowls over briefly and remelt chocolate for a few seconds at 60˚C on speed 2.

Add flour mixture to batter and mix on speed 3 for 20 seconds, or until just combined. Scrape down as necessary. Stir in the pre-chopped chunks of chocolate by hand with spatula until evenly mixed through. You will have a reasonably sloppy cookie batter.

Spoon heaped teaspoons of the mixture on to the prepared baking trays, spacing the spoonfuls about 6-8cm apart. Bake in the preheated oven for 10-12 minutes.

Cookies will look “uncooked” but they will firm up during cooling. Allow to cool slightly on the tray then transfer to a wire rack and leave to cool completely.