Gooey triple chocolate cookies loaded with chocolate chips!
Ultimate Triple chocolate cookies
The recipe works so perfectly for everyone, you can add or take away as many chocolate chips as you like, and you can change them for seasonal tastes.
I make these cookies with peppermint flakes for Christmas, or mini marshmallows for easter. I will of course, be adding these variations to the blog once I have captured their beauty!
Why is there two sugars?
For these cookies, I use a mix of two sugars, light brown sugar (soft), and white granulated sugar. This combination gives the best flavour and texture. If I dont have light brown sugar, I will use dark brown too, this adds a hint of caramelisation.
If you can’t access one or the other, you can use ALL white sugar, or ALL light brown sugar.
Cocoa powder
An important note, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world and it can change to consistency of your cookies.
Changing the toppings?
You can add in nuts such as pecans, walnuts and so on.
You can add peppermint for a Christmas cookie!
You can add marshmallows for a rocky road!
You can almost add anything you want! If you don’t like them as chocolatey, you can use less chocolate chips!
TIPS!!
- If you don’t eat on the day, pop in the microwave for 15-30 seconds, or into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough, and bake from frozen if you don’t want to bake the entire batch! Bake for a minute or two more!
- Once baked, store in an airtight container for 3-5 days.
- If you prefer your cookies flatter, flatten them before baking, but this will reduce the gooey middle.
Ultimate Triple Chocolate Cookies! {with video}
Ingredients
Wet Ingredients
- 130 g Butter (melted)
- 115 g Light or Dark brown sugar
- 60 g White sugar
- 1 Egg
- 1 tsp Vanilla Extract
Dry Ingredients
- 250 g Plain Flour
- 35 g Cocoa Powder
- 1½ tsp Baking Powder
- ½ tsp Bicarbonate of soda
- ½ tsp Salt
Toppers
- 100 g White Chocolate Chips
- 100 g Milk Chocolate Chips
- 100 g Dark Chocolate Chips
Instructions
- Melt your butter, and add all of your wet ingredients into your bowl. Mix until all incorpotated.
- In the same bowl, add all of your dry ingredients and mix until your cookie dough has formed.
- Add your chocolate chips and mix until fully incorporated. (optional: Reserve a small handful of white chocolate chips to top once the cookies are baked)
- Roll the cookie dough into balls and place on a tray. You can make 8 large cookies, or 12 regular cookies! Once they're rolled into balls, put your cookie dough in the fridge or freezer for 45 minutes.
- Preheat your oven to 180C Fan, or 200C regular! Take your cookies out of the freezer/fridge and put onto a lined baking tray.
- Bake the cookies in the oven for 12-14 minutes if large, or 8-12 if regular. I don't personally flatten the cookies, as they flatten enough during baking, this keeps the gooey middle! However, if you like flat cookies, flatten them a bit before baking.
- Once baked, they will be very soft, leave them to cool and harden, or enjoy them warm with ice cream!
Thanks so so much for this
Thank you Nicola!
Amazing!