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Triple Chocolate Cookies

Somewhat amusingly to us, GoodFood suggests of these delectable cookies that one should “eat warm, American-style, with a glass of cold milk.” This goal can be pursued (rather messily since the drizzle is still gooey) should one wish, but we find we prefer the crisp edge contrasting with the soft center of the completely cooled and firmed up cookies. We dare you to eat just one!

GoodFood notes that “if these cookies look a little under-done after their cooking time, then they’re probably perfect.” We agree: look for a golden edge, but don’t worry if the centers look ‘squidgy’ — that’s what you want!

Triple Chocolate Cookies

4 oz. light brown sugar (¾ cup lightly packed)
4 oz. golden caster sugar (¾ cup)
4 oz. butter, softened (8 tbs.)
1 egg
1 tsp. vanilla
8 oz. all-purpose flour (1¾ cup)
3 oz. milk chocolate, melted
3 oz. white chocolate, chips or chopped into chunks
3 oz. semi-sweet chocolate, chips or chopped into chunks
4 oz. milk chocolate, melted, for drizzling

Heat the oven to 400°F. Line 2 baking sheets with parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour, and melted milk chocolate and mix together. Stir in the white and semi-sweet chocolate chips or chunks, then place small balls (about the size of a walnut) onto the baking trays, 12 each.

Bake for 8-9 minutes until pale golden and still soft to the touch – they will firm up as they cool. Cool for a few minutes, then drizzle over the melted milk chocolate.

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