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Home » Baking & Desserts » Biscuits & Bars » Triple Chocolate Cookies

18 August 2018

Triple Chocolate Cookies

Triple Chocolate Cookies – The ultimate chocolate fix in biscuit form. Milk chocolate cookies with plenty of milk and dark chocolate chunks – Delicious!

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Triple Chocolate Cookies - The ultimate chocolate fix in biscuit form. Milk chocolate cookies with plenty of milk and dark chocolate chunks - Delicious!

Last month I shared my recipe for Chocolate Chip Cookies (That The Cookie Monster Would Love), but I failed to consider that the Cookie Monster might sometimes prefer more of a chocolate fix. To solve this problem I’ve upped the chocolate and created these delicious Triple Chocolate Cookies (or quadruple if you count the cocoa powder).

They’re milk chocolate cookies (with lots of melted milk chocolate in the mixture), studded with plenty of white and dark chocolate chips. I’ve used more white chocolate than dark chocolate in these cookies because I find dark a little bitter (and because the white looks good against the dark brown biscuit). If you’re a big dark chocolate fan, you could easily add more dark and knock the white back a bit.

In fact, you can be a bit mix-and-match with these cookies by

  • Switching the melted milk chocolate in the cookie mixture for dark or white.
  • Using any combination of dark, milk and white chocolate chunks.

Triple Chocolate Cookies - The ultimate chocolate fix in biscuit form. Milk chocolate cookies with plenty of milk and dark chocolate chunks - Delicious!

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triple-chocolate-cookies-2

Triple Chocolate Cookies

Triple Chocolate Cookies – The ultimate chocolate fix in biscuit form. Milk chocolate cookies with plenty of milk and dark chocolate chunks – Delicious!
5 from 7 votes
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Active Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Chilling (Minimum): 1 hour
Servings: 20 cookies
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INGREDIENTS

  • 200 g butter - soft at room temperature
  • 90 g soft dark brown sugar - you can also use light brown or muscovado sugar
  • 110 g caster sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 260 g plain flour
  • 40 g cocoa powder
  • 1½ tsp bicarbonate of soda
  • ⅛ tsp salt
  • 100 g milk chocolate
  • 50 g dark chocolate chunks
  • 200 g white chocolate chunks

INSTRUCTIONS

  • Melt the milk chocolate (100g). This can either be done in short bursts in the microwave (no more than 20 seconds each time, stirring in between), over a bain-marie, or in a saucepan over a VERY low heat. Once melted set aside to cool.
  • Beat together the butter (200g) and sugars (90g soft dark brown sugar, 110g caster sugar) until fully combined and lighter in colour (this should take 2-3 minutes with an electric mixer).
  • Add the egg (1 whole large egg + 1 yolk) and the vanilla extract (1 tbsp) and beat until fully combined.
  • Sift in the dry ingredients (260g plain flour, 40g cocoa powder, 1½ tsp bicarbonate of soda, ⅛tsp salt) and mix until fully combined.
  • Add the melted milk chocolate and fold into the mixture until it's combined.
  • Finally mix in the chocolate chunks (200g white chocolate, 50g dark chocolate) until they are evenly distributed in the mixture.
  • Roll the dough into a sausage shape about 5cm in diameter (I find it easiest to split the dough into two and make two sausages) and wrap in cling film. You may find it easier to use the clingfilm to help you get an even sausage shape as the dough will be a little sticky. Refrigerate for at least 1 hour (up to 5 days).
  • When you're ready to bake your cookies, preheat your oven to 190°C/170°C fan. Remove your cookie dough from the fridge and using a sharp knife slice into round cookies about 1½cm thick. Place them on a baking sheet (lined with greaseproof paper or a non-stick baking sheet). Leave space between each one as they'll double in size as they cook. Cook for 8-9 minutes until  crisp around the edges but still soft in the middle.
  • Once cooked, remove them from the oven. Leave them to cool for a few minutes on the tray before moving them to a wire rack to cool completely.
  • Enjoy!

NOTES

These cookies are best eaten within 5 days of baking. Store them in an airtight container to keep them fresh.
❄️ Suitable for freezing
If you'd like to make these cookies further in advance, you can either freeze the uncooked dough or freeze them after baking.
You can find instructions for freezing these cookies and cooking them from frozen in my recipe for Chocolate Chip Cookies (scroll down to just below the recipe). The steps are just the same for these cookies.
You can also find instructions for reviving a cookie that's gone a little soft in the same place.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
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NUTRITIONAL INFORMATION

Calories: 263kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 196mg | Potassium: 117mg | Fiber: 1g | Sugar: 19g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1.4mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Course: Biscuits
Cuisine: American

Triple Chocolate Cookies - The ultimate chocolate fix in biscuit form. Milk chocolate cookies with plenty of milk and dark chocolate chunks - Delicious!

Free From/Suitable For

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free 

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Triple Chocolate Cookies - The ultimate chocolate fix in biscuit form. Milk chocolate cookies with plenty of milk and dark chocolate chunks - Delicious!

Reader Interactions

Comments

  1. Panika says

    January 01, 2023 at 11:41 pm

    Hi I’d like to bake these but want to reduce the sugar content. Will it work with no chocolate chips?

    Reply
    • Charlotte Oates says

      January 15, 2023 at 12:50 am

      The recipe will work without the chocolate chips.

  2. Sairish says

    June 10, 2022 at 9:42 pm

    5 stars
    Thank you so much for the lovely recipe, i don’t really bake so nervous to try for my daughters school competition but they came out perfect, please anyone reading give it a go!

    Reply
  3. Natalie says

    April 02, 2022 at 8:59 pm

    I’ve been working on taking at least 10 minutes a day for myself as a bit of self care, so after my husband and daughter made these cookies today, my self care moment today became a hot cup of tea and two of these cookies.

    Simply divine! Best cookies I have ever had. Slightly crunchy whilst still soft and slightly gooey (I had mine still a little warm from the oven) so chocolatey. Just the best and what I needed today no doubt. It was hard to walk away to be honest.

    Thank you Charlotte!

    Reply
  4. Deborah Chang says

    January 06, 2022 at 12:55 pm

    The chocolate cookies are delicious. My family loves it. The texture is just right

    Reply
  5. Cynthia Caton says

    May 15, 2021 at 5:55 pm

    5 stars
    Hi Charlotte,
    Could you just clarify something for me please, in the ingredients it says 1tsp of vanilla extract but in the instructions it says 1tbsp. Was just wondering which is the right amount
    Thanks

    Reply
    • Charlotte Oates says

      May 19, 2021 at 10:36 am

      It should be tbsp. I’ve corrected it now.

  6. Cynthia Caton says

    May 15, 2021 at 4:47 pm

    5 stars
    First time I’ve made Cookies, as I like your recipes so much I decided to give them ago, one word FABULOUS

    Reply
  7. Emma Harrison says

    March 10, 2019 at 11:43 am

    5 stars
    I followed the recipe and ended up with perfect rich and sweet cookies, although I made 46 as I used smaller portions. Will definitely make again! I’m going to try making them with fudge pieces and nuts too. I love all the possibilities this recipe gives

    Reply
    • Charlotte Oates says

      March 13, 2019 at 11:54 am

      I love the idea of adding fudge pieces and nuts, I’ll have to try that too! I’m so glad you enjoyed them x

  8. Rachel Sweeney says

    September 23, 2018 at 10:13 pm

    5 stars
    Well I wasn’t terribly hunger before, but after ogling these pictures for about 5 minutes I’m definitely hungry now! Definitely wishing I had some of these baking in the oven right now… 🙂

    Reply
  9. Abigail Margaret says

    September 22, 2018 at 8:03 am

    Nice, super easy to make they have a slightly different texture to most standard cookies – they more have the consistency of a brownie. It would be great for an ice cream sandwich.

    Reply
  10. Janice says

    August 27, 2018 at 9:24 pm

    5 stars
    ooh these look very yummy indeed!

    Reply
  11. Healthy Kitchen 101 says

    August 22, 2018 at 9:05 am

    Such a great combination of milk, dark and white chocolate! These cookies must be epic!
    – Natalie Ellis

    Reply
  12. Corina Blum says

    August 19, 2018 at 8:26 am

    5 stars
    These look amazing Charlotte! I’m definitely craving cookies now!

    Reply
  13. Lynne Turner says

    August 19, 2018 at 8:05 am

    Sound really good but where do you put the melted chocolate?

    Reply
    • Charlotte Oates says

      August 19, 2018 at 10:57 am

      Thats’s a very good question. I was daft and missed a step. It’s fixed now. Sorry about that x

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