Who has ever said no to a chocolate chip cookie? Nobody! These non chilled triple chocolate chip cookies are just what you need right now and because they don’t require chill time you can have them baked and in your belly in under an hour!!
WHY DO CHOCOLATE CHIP COOKIES MAKE US SO HAPPY?
A simple question with an easy answer. Cookies are one of the few bakes that we can create and be scoffing within the hour using only a few easily accessible ingredients, most of which we already have in our cupboards.
Like everything delicious, one bite releases the feel good chemicals in our brain so that instant rush of happiness is almost immediate.
But it’s not just the cookie eating that make us happy. The process of baking them also sparks joy, and as they’re a relatively speedy bake it’s long enough to distract you from any daily stresses but not so long that you feel overwhelmed with the amount of stages. In fact, they’re the perfect bake for children for this very reason and what child doesn’t love eating cookies? At least make them work for it!!
WHATS THE DIFFERENCE BETWEEN CHILL AND NON-CHILLED COOKIES?
Those of you who have had to chill cookie dough before baking it might wonder why I’m not asking you to chill the dough with these cookies.
They might look innocent, but cookies are a mind field when it comes to this topic. There are countless blog posts out there like this one by The Kitchen Sanctuary showing us cookie tests with trial bakes using different sugar or flours types, different sugar or flour content, egg yolks, egg whites or whole eggs, chilled for 30 minute or chilled for 24 hours. You name it, someone out there has tested it and it’s overwhelming to say the least.
CHILLED COOKIE DOUGH | When it comes to chilling the general rule is that if the butter in the dough is chilled it will help slow the spreading of all the cookies in the oven so that you end up with better shaped, thicker cookies that are chewy on the outside and gooey on the inside.
MY KITCHEN TIP: The longer the chill, the smaller the cookie
It also affects the texture as chilling the dough means water is evaporating and this causes a higher concentration of sugar which gives you a delicious crisp and chewy cookie.
In addition to this though I also learnt from one of my favourite bakers Butternut Bakery that chilling your dough also helps improve the cookies flavour as the water evaporating from the dough leaves you with a more concentrated and stronger flavour. You can read her explanation in her Brown Butter and Chocolate Chip Cookie recipe.
NON-CHILLED COOKIE DOUGH | Whilst the benefits of chilled cookie dough are warranted and fair, sometimes there isn’t time to chill the dough because quite frankly, we need those cookies NOW!
The higher flour content in this recipe also means there is less water to evaporate during chilling. In this case you will also find that the cookies won’t spread as much as recipes with lower flour content.
In summary, if you can’t wait you are sacrificing that punchy flavour and texture but if I’m being really honest these cookies are dream regardless so I’m certainly not complaining.
HOW TO FREEZE COOKIE DOUGH
Right now in smaller households you may only want 6 cookies instead of 12 (who are you?) or in larger households you might want access to cookies in a heartbeat. You’re in luck because cookie dough is one of the best bakes to freeze.
If you’re looking to bake a smaller batch you could of course opt to half the ingredients, but halving a egg is never simple so my advice would be to bake the full batch and freeze half the prepared dough balls for a rainy day.
This also applies to anyone wanting to double the batch and make more than they need so that in a time or urgent need they can eat a freshly baked cookie within 15 minutes.
To freeze the dough when you’ve scooped it into balls, bake what you need and then pop the other balls into a freezer bag and leave them until required. As soon as that cookie craving calls you will simply need to bring the amount you need out of the freezer and leave to thaw for 15-20 minutes then bake for 12-15 minutes at the same temperature.
When we’re eventually free to entertain guests frozen cookie dough is especially great to have on hand for that “We were just in the neighbourhood so thought we’d pop by” door knock, and I for one am well stocked and cannot wait for that day to come!!
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Triple Chocolate Cookies It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Triple Chocolate Chip Cookies
- 150 g butter
- 125 g caster sugar
- 125 g soft brown sugar
- 1 egg
- 1 tsp vanilla extract
- 150 g plain flour
- 150 g self-raising flour
- 100 g white chocolate chips
- 100 g milk chocolate chips
- 100 g dark chocolate chips
- 50 g dark chocolate chunks
- 50 g milk chocolate chunks
- Preheat the oven to 180°C and line two baking trays with baking paper.
- Cream the butter and two sugars in a large bowl until light and fluffy, then add the egg and vanilla extract and combine.
- In another bowl, combine the two flours, then add half to the butter and sugar mixture and mix it through. Add the remaining flour and combine it all together, then add all three types of chocolate chips and fold them all through with a wooden spoon.
- Using an ice cream scoop or a tablespoon, scoop balls of the dough on the lined baking trays, leaving enough space around each for them to expand when cooking.
- Flatten each ball out a little with the palm of your hand then bake in the oven for 10-12 minutes until just golden brown.
- Remove from the oven and transfer the cookies to a wire rack to cool.