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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!
Active Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Chilling (Minimum): 1 hour
Servings: 20 cookies
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.
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.