Triple Chocolate Cookies
The very best recipe for super-sweet Triple Chocolate Cookies. Packed with plenty white, milk and dark chocolate.
Who doesn’t love a cookie? I’m a big fan of biscuits in general, but cookies feel like they belong in an entire league of their own.
Chocolate Chip Cookies are, of course, the most iconic – there’s even an emoji of them after all! 🍪 But I think a close second belongs to Triple Chocolate Cookies. It’s as if someone took the humble but perfect original cookie, and thought, “How can we make this even more sweet, even more rich and even more chocolatey?”
By adding not one, but two(!!) extra types of chocolate, of course! And I don’t care what anyone says, the best part of a Triple Chocolate Chip Cookie is when we get a bite with some white chocolate.
My recipe for Triple Chocolate Chip cookies is super simple and great to bake with kids. The ingredients are all things you’ve probably already got to hand, nothing too crazy or complex. Plus, this is a great recipe to use up any leftover chocolate you have from other recipes.
How to make Triple Chocolate Cookies?
This recipe follows are similar formula to my Chocolate Chip Cookies, which are a huge hit due to just how easy (but soooo delicious) they are.
You start by creaming together some butter and sugar, before adding a little golden syrup (my favourite/secret ingredient) and vanilla.
Then you want to add the chocolates – in this case white chocolate, milk chocolate and dark chocolate – before you add the dry ingredients, just to make it easier to mix. You can use chocolate chips but I usually opt for chopped chocolate, as I find it tricky to locally get chocolate chips in anything other than milk chocolate.
Next you add the flour, cocoa powder & a little bicarbonate of soda, and mix it all together to make a delicious cookie dough. And yes, because this recipe doesn’t use any egg, you can literally eat it as a cookie dough! But it’s much better baked, in my humble opinion.
You scoop the dough onto your baking sheets, bake for 10 minutes, allow them to cool a little, before demolishing a couple of cookies at a time!
Do you need to chill the cookie dough before baking?
No. You can make the cookie dough and bake it straight away. No chilling required!
Can I freeze the cookie dough to use at a later date?
Yes, absolutely. Simply wrap your cookie dough in cling film before freezing. Use within 1 month for best results, and defrost before baking.
How long do these cookies last once baked?
They taste so good that they won’t last long! However if you have good self-control, you can store these cookies in an air-tight container and they will easily last a few days. The texture may change slightly as time passes, as biscuits often do.
Ingredients for Triple Choc Cookies:
Butter or Margarine
As these triple chocolate cookies are loaded with sweetness – from the sugar, syrup and chocolates – the choice of butter or margarine purely comes down to personal preference, as neither will really enhance or affect the overall taste. I like margarine as a way to omit the dairy (making these vegan triple chocolate cookies), and because it is less expensive.
If using margarine, just be sure to use a block margarine, as opposed to a spreadable one. The latter will change the overall texture of your cookies, as well as making them spread more as they bake.
Caster Sugar
When it comes to sugar, you can definitely do a bit of experimenting to find which sugar fits your taste. However, I usually head straight for the caster sugar. Partly because it’s what I’ve always used for this recipe, but also because I know I will usually have some in. If you do prefer your cookies a little less sweet (I don’t judge in this instance, these are very sweet cookies), then simply swap it out for a soft light brown sugar.
Golden Syrup
With this simple ingredient, you instantly know this is a UK chocolate chip cookie recipe. Golden syrup adds a little additional sweetness, helps bring your ingredients together and gives your cookies that nice warm glow.
Can’t get any golden syrup where you are? You could always try swapping it out for some maple syrup or some honey. The quantities of golden syrup in this recipe mean it isn’t an essential ingredient, more a complementary addition. As such, you should be able to swap it out with any big issues.
Self-raising Flour
Raising agents aren’t always required in biscuits, but for triple chocolate cookies, we want them to rise a little whilst they bake, but fall again once they cool. This helps create the perfect balance of crunch and chew, as well as that iconic crinkled appearance.
Cocoa Powder
We’re actually using 3 different kinds of chocolate chips/chunks in these cookies, so does the cocoa powder make them quadruple chocolate cookies…? I’m not sure. But I do think it’s fairly standard for a triple chocolate cookie to also have a chocolatey base, and cocoa powder helps us achieve that.
Should you prefer a plain (ie. not chocolate) cookie base, simply follow my Chocolate Chip Cookies recipe and swap out the chocolate chips for a variety of chocolate chunks/chips.
Bicarbonate of Soda
As with the self-raising flour, bicarbonate of soda helps add a little lift to your cookies as they bake.
Vanilla Extract
One thing that Granny and I agree on is that vanilla is massively overused in baking these days. That being said, I do think that these cookies benefit from a smidgen of vanilla. Why? Because these are sweet cookies and in this instance, vanilla helps balance that out a little. You’ll see it’s only a small amount, but that is all that is needed.
Chocolate(s)
Unsurprisingly, triple chocolate cookies use 3 types of chocolate! We have white chocolate, milk chocolate and dark (sometimes known as “plain”) chocolate. Due to it often being tricky to obtain chocolate chips that are anything other than milk chocolate, I tend to use a bar of chocolate and chop it into smaller chip-sized pieces. But you can use whatever you have to hand – if your local supermarket sells all kinds of chocolate chips, save yourself a job and just use them.
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Triple Chocolate Cookies
INGREDIENTS
- 75 g Block Margarine or Butter (at room temperature)
- 125 g Caster Sugar (Superfine Sugar)
- 1 tbsp Golden Syrup (See Recipe Notes)
- ¼ tsp Vanilla Extract
- 30 g White Chocolate (chips or roughly chopped)
- 30 g Milk Chocolate (chips or roughly chopped)
- 30 g Dark Chocolate (chips or roughly chopped)
- 100 g Self-raising Flour
- 25 g Cocoa Powder
- 1 tsp Bicarbonate of Soda (Baking Soda)
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan assisted oven, Gas Mark 3 or 350°F) and lightly grease a couple of baking sheets. Set aside.
- Cream together your butter and sugar, until light and fluffy. Add your golden syrup & vanilla, and stir through until combined.
- Add your chocolates and stir through, before sifting in the flour, cocoa powder & bicarbonate of soda. Mix until combined (you may need to use your hands to bring the dough together).
- Spoon out a heaped tablespoon amount of your dough and roughly roll into a small ball. Place the ball onto your pre-greased baking sheets, and repeat with the rest of the mixture, leaving a bit of space between each.
- Bake for around 10 minutes or until they have spread and look dry & a little cracked. Remove from the oven and allow the cookies to cool on the baking sheet – they may appear a little puffed up when you first remove them from the oven, but they will flatten out as they cool.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
- To make these Vegan Triple Chocolate Cookies, simply use a dairy-free block margarine and vegan chocolates.
- It can be tricky to tell when a chocolate cookie is completely baked, due to them not turning the usual “golden” colour. 10 minutes is generally a good time to bake these, but if you think they look ready, remove them from the oven. A slightly gooey chocolate cookie is much more pleasant than an over-baked one.
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Tag @bakingwithgranny or use the hashtag #bakingwithgranny!Free-from & Vegan:
Nut-free Adjustments:
This is a nut-free Triple Chocolate Cookie recipe. But be sure to double-check your individual ingredients (especially the chocolate) when preparing for those with nut allergies.
Dairy-free Swaps:
To make this a dairy-free Triple Chocolate Cookies recipe, simply swap the butter for a dairy-free margarine, and use vegan chocolate(s).
Egg-Free Adaptions:
This is an egg-free Triple Chocolate Cookie recipe. But be sure to double-check your individual ingredients when preparing for those with an egg allergy.
Vegan Substitutions:
To make this a vegan Triple Chocolate Cookies recipe, simply follow the “dairy-free” tips above.
Allergy Disclaimer & Resources:
Any advice or suggestions to make recipes “free-from” or vegan are purely suggestions. Please double-check all packaged ingredients individually, taking extra caution when baking for those with allergies or intolerances.
For official guidance on food allergies, please see Food Standards Agency (food.gov.uk) | For more info on coeliac disease, please see Coeliac UK (coeliac.org.uk) | For more info on a vegan diet, please see The Vegan Society (vegansociety.com)
Great recipe, kids loved them. Adapted slightly as don’t use caster sugar, went for 20g dark + 20g soft brown and the remainder granulated.
Oh and made 8 decent sized cookies.
Will make again and omit the bicarb, I just don’t like the taste / mouth feel. Not that they taste horrible, just my preference.
Very good and goey
It was amazing
Can I make them Gulten free
Hello Kay from Australia, I find that any and all receipes I change the uisual gluten flour with Gluten Free, sometimes they work out other times no so. I find its the experience of trying these wonderful Granny Recipes thats the fun and enjoyment. I have yet to make them so far, but I have not ben disappoointed in (Amy’s) Granny’s recipes.
Can I replace white choc chips with hazelnuts?
Hi Molly. Of course! You could swap out the chocolate(s) to any kind of nuts, to suit you taste.