Triple Chocolate Cookies
These soft and chewy triple chocolate cookies are ready to eat in under 30 minutes! With white, dark and milk chocolate chunks, these are a must bake for any chocolate fan!
Equipment
- 2 baking sheets / baking trays
Ingredients
- 125g (½ c) butter, softened
- 100g (½ c) soft brown sugar
- 110g (½ c) white sugar (granulated sugar)
- 1 teaspoon vanilla essence (or vanilla bean paste)
- 1 egg size large
- 180g (⅔ c + ½ c) plain flour (all purpose flour)
- 20g (4 teaspoons) cocoa powder
- ½ teaspoon baking powder
- pinch salt
- 50g (1¾ oz) milk chocolate, roughly chopped (or milk chocolate chips)
- 50g (1¾ oz) dark chocolate, roughly chopped (or dark chocolate chips)
- 50g (1¾ oz) white chocolate, roughly chopped (or white chocolate chips)
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 320˚F convection / 360˚F.
- Line two baking sheets with baking paper.
- Place the softened butter, soft brown sugar, white sugar and vanilla into a large bowl and beat until light and fluffy with hand-beaters or a stand mixer using the paddle attachment.
- Beat in the egg.
- Fold in the flour, cocoa powder, baking powder and salt using a large spoon, until just combined.
- Add the roughly chopped chocolate / chocolate chips and lightly stir in.
- Using a large ice cream scoop, scoop the cookie dough onto the lined baking sheets, leaving room in between them as the cookies will spread when baked. I place 6 balls of cookie dough per cookie sheet / baking tray.
- Place in the preheated oven and bake for 14-15 minutes until the cookies feel set when lightly pressed at the edge using a finger. Be careful as they are hot!
- Cool on the baking sheet for 5 minutes before moving to a wire cooling rack to cool completely.
Video
Notes
Plain flour – all purpose flour.
Cocoa powder – I recommend using a Dutch processed cocoa powder for the best flavour and rich deep colour, however you can use any unsweetened cocoa powder you prefer.
Soft brown sugar – this gives the cookies a fudgy texture in the centre.
White sugar – granulated sugar.
Egg – I use size large eggs, weighing around 55g / 2oz each.
Butter – I prefer to use unsalted butter and add a pinch of salt, but you can use unsalted butter if you prefer and omit the pinch of salt.
Chocolate chips – milk chocolate chips, dark / semi-sweet chocolate and white chocolate chips. I prefer to use bar chocolate and then roughly chop in to chocolate chunks, but that is my personal preference.
Vanilla bean paste – or vanilla extract. This enhances the chocolate flavour.
If you don’t have a cookie scoop or ice cream scoop to scoop the cookie dough: use a tablespoon, scoop a generous tablespoon of dough and then roll it in your hands to make balls and place on the lined baking trays.
The cookies do spread during cooking, so I recommend you leave plenty of room in between them on the baking trays.
Texture: These cookies are so delicious warm from the oven, when the chocolate is still soft and the centres are gooey. They firm up slightly the next day – still delicious, but if you want cookies to impress, serve them up to a few hours after they are baked!
Nutrition
Calories: 275kcalCarbohydrates: 37gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 37mgSodium: 98mgPotassium: 115mgFiber: 2gSugar: 23gVitamin A: 283IUVitamin C: 0.02mgCalcium: 38mgIron: 2mg
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