Triple Chocolate Cookies
Triple Chocolate Cookies: For Days When One Chocolate Just Isn’t Enough
There are chocolate cookies, and then there are triple chocolate cookies—dark, unapologetically rich, slightly messy, and exactly the sort of cookie that makes you forget you were ever going to eat just one.
These came out of my oven looking wonderfully imperfect: cracked tops, pools of melted chocolate and those little chocolate buttons sitting on top as though they knew exactly where they belonged. No delicate, picture-perfect bakery cookie here. This is the kind of cookie that announces itself.
And I think that is precisely how a chocolate cookie should be.
Why Triple Chocolate?
Because sometimes chocolate needs company.
These cookies get their deep chocolate flavour from three layers of chocolate: cocoa powder gives the dough its dark, almost brownie-like base; chocolate folded through the dough creates little molten pockets inside; and chocolate chips or buttons pressed over the top give you that final hit of chocolate with every bite.
The result sits somewhere between a cookie and a brownie. The outside develops those beautiful cracks and slightly crisp edges, while the centre remains soft, dense and fudgy.
They are particularly good when still a little warm, when the chocolate inside hasn't quite decided whether it wants to be solid or sauce.
The Secret to a Really Good Chocolate Cookie
Don't overbake it.
A chocolate cookie can be deceptive because you can't rely on browning to tell you when it's ready. Take it out when the edges have set but the middle still looks slightly soft. The cookie will continue cooking on the hot baking tray as it cools.
And use good cocoa. With a cookie this chocolate-heavy, you really can taste the difference.
I also love making these cookies thick rather than flat. A generous ball of chilled dough gives you that substantial bakery-style cookie with a soft centre and wonderfully craggy top.
A Few Little Touches
Press a few extra chocolate chips or buttons onto each cookie just before baking—or immediately after they come out of the oven. It isn't strictly necessary, but it makes them look irresistible.
A tiny pinch of flaky sea salt on top is also lovely. The salt doesn't make the cookie taste salty; it simply sharpens all that chocolate.
And although a glass of cold milk would be the obvious companion, I'm firmly on the side of coffee and a warm triple chocolate cookie.
There is something wonderfully old-fashioned about baking cookies at home. Butter on the counter, cocoa powder somehow finding its way onto everything, the smell of chocolate filling the kitchen, and that impatient wait beside the oven.
These aren't sophisticated little biscuits meant to be eaten politely.
They're big, dark, fudgy, chocolate-loaded cookies.
Three kinds of chocolate. One very good reason to put the kettle on.
Tweaked Triple Chocolate Cookies — Half Batch
Makes approximately 12–13 cookies
This keeps the original recipe proportions but incorporates milk powder, cornflour and a little whole-wheat flour without increasing the overall flour/starch quantity.
🧁 Ingredients Checklist
- 59 g slightly salted butter
- 59g dark cooking chocolate
- 1 large egg
- 175 g caster sugar
- 55 g plain flour
- 10 g whole-wheat flour (atta)
- 10 g milk powder
- 5 g cornflour/cornstarch
- 25 g cocoa powder
- ¼ tsp bicarbonate of soda/baking soda
- ¼ tsp sea salt flakes
- 25 g dark chocolate, chopped
- 25 g milk chocolate, chopped
- 25 g walnuts, crushed (optional)
👩🍳 Baking Instructions
- Preheat the oven to 160°C.
- Melt the 59 g butter and 59 g dark chocolate together over low heat. Remove from the heat and allow it to cool slightly.
- Beat the egg and caster sugar together until well combined. Pour in the cooled melted chocolate mixture and mix until smooth.
- In another bowl, combine the plain flour, whole-wheat flour, milk powder, cornflour, cocoa powder and bicarbonate of soda. Fold the dry ingredients gently into the chocolate mixture.
- Fold in the dark chocolate, milk chocolate and walnuts. Don't overmix.
- Shape into golf-ball-sized portions and arrange about 7 cm apart on a lined baking tray. These will spread after baking so arrange them accordingly.
- Bake at 160°C for approximately 12–15 minutes. The edges should be set but the centres should still look soft. Leave them on the tray for 5 minutes before transferring to a cooling rack.
- The atta will bring a slight nuttiness, the milk powder adds richness and caramelised flavour, and the cornflour gives a more tender, soft centre without taking the cookie too far away from the original.
Reader Feedback & Reviews (2)
Definetly a must try looking so 😋
The cookies is rich fudgy and packed with chocolate. Definitely a must-try.