Triple Chocolate Cookies

Question: what makes a chocolate cookie even better?

Answer: More chocolate!

I don’t know why it’s taken me quite so long to get another chocolate chip cookie recipe out, but here we are. And I have to admit, these super chocolatey delights might just take the top spot away from the classic chocolate chip in my books. Only just. 

They’re so gooey when they’ve still warm and fresh out of the oven. Even when they’ve cooled they’re still soft on the inside, and packed full of chocolate chips – which is heaven if you’re a chocoholic like me!

What’s perfect about this recipe is you can double or even triple it so easily. You can bake your cookie dough straight away or freeze it in balls, ready to bake whenever you like. 


You can easily elevate your cookies into a delicious dessert using ice cream. Take your cookies out of the oven a couple of minutes early, pop into a bowl, add a scoop of ice cream and let it melt into your cookie dough. Alternatively, bake your cookies for a few minutes longer and scoop some ice cream between two of them to create a mouth watering ice cream sandwich.


280g plain flour
1/4 tsp baking soda
1tsp salt
70g cocoa powder
200g brown sugar
75g caster sugar
200g softened butter
1 egg
1 egg yolk
1tsp vanilla extract
100g milk chocolate chips
100g dark chocolate chips
100g white chocolate chips


  1. Sift the flour, baking soda, salt and cocoa powder into a large bowl and mix together. In a separate bowl, cream together the softened butter, sugars, vanilla, egg and egg yolk until light and fluffy. Slowly add the dry ingredients and mix into a dough. Fold in the chocolate chips.
  1. Cover your bowl with a lid or cling film and chill the cookie dough in the fridge for at least 30 minutes.
  1. Pre-heat your oven to 180°C (360°F, gas mark 6) and line several baking trays with baking parchments (aka greaseproof paper).
  1. Use a medium-sized ice cream scoop to portion out the cookie dough or roll two tablespoons of dough into balls and place onto the baking sheets. Make sure you give them plenty of space as these cookies will spread.
  1. Bake for 10-12 minutes until the edges are a lovely golden brown. Your cookies will look slightly under-baked, but don’t panic – they will firm up as they cool.
  1. Leave the cookies on their baking trays for 10 minutes before transferring to a wire rack to cool completely.

If you want to make your cookies ahead of time, you can leave your cookie dough in the fridge overnight. Any leftover cookies can be stored at room temperature in an airtight container for up to one week.

Leave a Reply

Your email address will not be published. Required fields are marked *