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.
- Switching the melted milk chocolate in the cookie mixture for dark or white.
- Using any combination of dark, milk and white chocolate chunks.
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Triple Chocolate Cookies
- 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
- 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.
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.
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
- Sulphur Dioxide & Sulphite-Free