Triple Chocolate Cookies
Easy to bake, homemade Tripe Chocolate Cookies. Super sweet and completely irresistable.
Servings: 12
Ingredients
- 75 g Butter or Block Margarine at room temperature
- 125 g Caster Sugar (Superfine Sugar)
- 1 tbsp
Golden Syrup (Substitutions) - 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
- 25 g Cocoa Powder
- 1 tsp Bicarbonate of Soda (Baking 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.
Notes
- For full Ingredient explanations and substitutions, see the Ingredients information above.
- To make these Vegan Triple Chocolate Cookies, simply use a dairy-free block margarine, and vegan chocolates.
- It can be tricky to tell when a chocolate cookie is completely baked, due to them not turning the usual "golden" colour. 10 minutes is generally a good time to bake these but if you think they look ready, remove from the oven. A slightly gooey chocolate cookie is much more pleasant than an over-baked one.