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27 February 2024

Triple Chocolate Chip Cookies by Head Pastry Chef Richard Dormer

Buffalo Mozzarella, Summer Tomatoes, Olives, Anchovy, and Basil Salad Recipe

Triple Chocolate Chip Cookies by Head Pastry Chef Richard Dormer


  • 380g Plain Flour
  • 5g Salt
  • 5g Baking Powder
  • 25g Baking Soda
  • 230g Butter, softened
  • 150g Caster Sugar
  • 250g Light Brown Sugar
  • 110g Eggs (approx. 2 large eggs)
  • 10g Vanilla Extract
  • 85g Dark Chocolate, cut into small pieces
  • 85g White Chocolate, cut into small pieces
  • 85g Milk Chocolate, cut into small pieces


  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line baking sheets with parchment paper.
  2. In a medium-sized bowl, sift together the plain flour, salt, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, beat the softened butter, salt, vanilla extract, and both sugars until the mixture is light and fluffy.
  4. Gradually add the eggs to the butter and sugar mixture, making sure to scrape down the sides of the bowl.
  5. Add the dry ingredients in three stages, mixing each time until just combined.
  6. Fold in the dark chocolate, white chocolate, and milk chocolate pieces until evenly distributed throughout the cookie dough.
  7. If the cookie dough is too soft, place it in the fridge to firm up before shaping.
  8. Weigh each portion of cookie dough to 65g and shape into a ball. Decorate the tops with extra chocolate chips.
  9. For best results, let the cookie dough rest in the refrigerator for 24 hours. If you’re in a hurry, you can also place it in the freezer for a few hours.
  10. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  11. Place the shaped cookie dough balls on the prepared baking sheets, leaving enough space between each cookie.
  12. Bake in the preheated oven for 11–13 minutes or until the edges are golden brown.
  13. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

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