Bake these triple chocolate cookies, then check out our miso chocolate cookies, chocolate chunk cookies, vegan chocolate cookies and classic chocolate chip cookies. Also browse more of our tempting cookie recipes.


  • 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


  • 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

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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