Triple Chocolate Cookies
Easy to bake, homemade Tripe Chocolate Cookies. Super sweet and completely irresistable.
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Servings: 12
INGREDIENTS
- 75 g Block Margarine or Butter (softened)
- 125 g Caster Sugar
- 1 tbsp Golden Syrup (see Golden Syrup note below)
- 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 (see Self-raising Flour note below)
- 25 g Cocoa Powder
- 1 tsp Bicarbonate of 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
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don't have any, light corn syrup is the closest substitute, although honey may work well in these cookies as well. For more information, including substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 100g (¾ cup) plain flour and 1 teaspoon baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Baking Times:
It can be tricky to tell when a chocolate cookie is completely baked, due to it 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.Tried this recipe?
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