Ingredients

120g dark chocolate, 120g milk chocolate, 120g white chocolate, 150g flour, 100g butter, 100g fine sugar, 1 tsp vanilla extract, 1 egg, 1 baking powder small spoon, 1 pinch of salt

(The above ingredients can make 9 large cookies)

Method

1. Heat a small pot of hot water. Place a bowl on top so that the bottom of the bowl does not touch the water, heat over low heat, melt the dark chocolate over water, remove from heat and let cool.

2. Chop the white chocolate and milk chocolate separately.

3. Pour the butter that has been softened to room temperature into a kitchen machine and beat on medium-high speed for a while.

4. Add fine sugar and continue to beat for 3 or 4 minutes until the butter turns white, increases in volume and becomes fluffy.

5. Add eggs and beat until combined.

6. Pour in flour, baking powder, salt and vanilla extract, and mix at low speed until there is no dry powder.

7. Pour in the melted dark chocolate and mix well.

8. Pour in the chopped white chocolate and milk chocolate, leaving a small amount of chocolate chips for later use. Use a spatula to mix the batter evenly.

9. Preheat the oven to 180°C, use an ice cream scoop to scoop the batter into evenly sized balls, and place them on the baking sheet, leaving a gap between each ball of batter.

10. Place in the middle rack of the oven and bake at 180°C for 12-15 minutes.

Tips

1. Take the butter and eggs out of the refrigerator in advance and return them to room temperature before whipping. If the room temperature is too low, you can use a microwave to turn the butter slightly for a few seconds. And soak the eggs in warm water.

2. If you don’t have an egg beating machine, you can also beat it manually with an egg beater.

3. When pouring the melted dark chocolate into the batter, make sure the temperature is not too hot.

4. If you don’t have an ice cream scoop, you can also use two spoons to scrape out the batter, and try to make each ball of batter the same size.

5. Leave a distance of at least 8cm between the batters to prevent them from joining together after spreading.

6. If you can't finish the batter, you can scoop it into balls and place them on the baking sheet. After freezing, put them in a plastic bag and freeze them. You can bake it directly when you want to eat it next time, no need to defrost, just bake it for 1-2 minutes longer than fresh batter.