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Home • Recipe • Biscuit • Triple Chocolate Cookies
Published by Amy
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 of 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 bake to do with kids. The ingredients are all things you’ve probably already got to hand, nothing too crazy or complex. Plus, this is gerat recipe to use up any leftover chocolate you have from other recipes.
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!
No. You can make the cookie dough and bake it straight away. No chilling required!
Yes, absolutely. Simply wrap your cookie dough in cling film before freezing. Use within 1 month for best results, and defrost before baking.
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.
Butter or MargarineAs 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 effect 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 over all texture of your cookies, as well as making them spread more as their bake.
Caster SugarWhen 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 SyrupWith this simple ingredient, you instantly know this a UK chocolate chip cookies 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 means it isn’t an essential ingredient, more a complimentary addition. As such you should be able to swap it out with any big issues.
Self-raising FlourRaising 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 PowderWe’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 SodaAs with the self-raising flour, bicarbonate of soda helps add a little lift to your cookies as they bake.
Vanilla ExtractOne 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 a sweet cookie 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 uses 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 them into smaller chip-sized pieces. But you can use whatever you have to hand – if your local supermaket sells all kinds of chocolate chips, save yourself a job and just use them.
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
Nut-free: 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.
Egg-free: This is a egg-free Triple Chocolate Cookie recipe. But be sure to double check your individual ingredients when preparing for those with an egg allergy.
Dairy-free: To make this a dairy-free Triple Chocolate Cookies recipe, simply swap the butter for a dairy-free margarine, and use vegan chocolate(s).
Vegan: To make this a vegan Triple Chocolate Cookies recipe, simply follow the “dairy-free” tips above.
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.
Can I make them Gulten free
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