Triple C cookies


  • 120g (1/2 cup) unsalted butter, straight from the fridge, roughly chopped
  • 190g (1 cup) brown sugar/maple sugar
  • 1 tsp vanilla extract
  • 1 large egg, cold
  • 415g (1 & 3/4 cup) plain flour
  • 1 tbsp cornflour (cornstarch)
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla salt/salt 
  • 355 g (1 & 1/2 cups) dark or milk chocolate, roughly chopped

The How To:

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
  2. In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
  3. Add flour, cornflour, baking soda and salt, and beat on a low speed until cookie dough forms. Add chocolate and beat briefly.
  4. Scoop out cookie dough***, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
  5. Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.

*Add 50g of chopped nuts if desired.