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Bake these triple chocolate cookies, then check out our miso chocolate cookies, vegan chocolate cookies and classic chocolate chip cookies.

Ingredients

  • 200g unsalted butter, softened
  • 200g soft light brown sugar
  • 175g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 50g dark chocolate, chopped
  • 50g milk chocolate, chopped
  • 50g white chocolate, chopped

Method

  • STEP 1

    Tip the butter into a large bowl with the sugar and use electric beaters to whip together until really light and fluffy. Add the flour, cocoa, baking powder and ½ tsp of fine sea salt, and mix until smooth.

    someone mixing a bowl of batter with an electric whisk
  • STEP 2

    Add all the chopped chocolate and mix until evenly combined. Use an ice cream scoop to make 14 balls. Put onto 2-3 baking trays lined with baking paper and into the fridge to chill for 15 mins.

    someone chopping chocolate on a wooden board
  • STEP 3

    Heat the oven to 180C/160C fan/gas 4. Put the trays into the oven for 16-18 mins or until browned and crisping at the edges but still a little soft in the middle – this will keep them chewy. To make the cookies perfectly circular, you can remove the trays after 13 mins and use a 12cm cookie cutter to shape each cookie into a perfect round, then return to the oven for another 3-5 mins.

    someone holding a baking tray of cookies
  • STEP 4

    Once out of the oven, give the trays a few gentle taps to achieve those characteristic cookie crinkles, then cool completely

Discover more super-chocolaty recipe ideas

Easter Tiffin Recipe with Chocolate Eggs

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor

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