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Chocolate cookies stacked on top of each other
35Total Time
20Prep Time
15Bake Time

Triple Chocolate Chip Cookies

Quick and easy

3 Reviews

  • Nut Free
  • Vegetarian

About the bake

These are no ordinary chocolate chip cookies, these are the absolutely moreish, 'I can't stop at one', chewy chocolate chip cookies. 

With not one, not two, but three types of chocolate, these triple chocolate cookies, resemble the taste and texture of a scrumptious chocolate brownie in the shape and form of a cookie. Mind boggling right?

Whilst not the usual consistency of cookie dough, trust the process these cookies are worth every mouthful.

35Total Time
20Prep Time
15Bake Time


  1. Step 1:

    Preheat the oven to 170°C, (150°C, gas mark 3) and line 2 baking trays with baking parchment.

  2. Step 2:

    Melt the butter and the plain chocolate in a heatproof bowl over a pan of simmering water, then set to one side.

    Alternatively melt in the microwave, in short bursts, stirring in between to avoid the chocolate burning. Microwave until the chocolate is fully melted and smooth in consistency.

  3. Step 3:

    In a large bowl beat together the eggs, sugars and vanilla extract until well mixed. Pour in the chocolate mixture and mix until well combined

  4. Step 4:

    Sift the flour, salt and baking powder into a bowl and then add to the chocolate mixture in two batches, mixing thoroughly then stir in the white chocolate chunks and milk chocolate chips. 

    The mixture will resemble a brownie batter as opposed to the solid cookie dough. This is correct so don't worry. 

  5. Step 5:

    Use a spoon to scoop the cookie mix and position on the baking sheet leaving plenty of space between each one. These cookies like to spread out in the oven. 

    Your mixture should make 12 large cookies. If you prefer smaller cookies, reduce the amount of mixture that you scoop out.

  6. Step 6:

    Place in the oven and bake for 10-15 minutes until they start to crack on top and look shiny. Leave to cool on the trays for about 10 minutes then transfer onto a cooling rack to cool completely.

  7. Step 7:

    If you love these cookies as much as we do, why not try making a giant cookie cake using this mix next time?

    Use a pizza tray or circular cake tin to help keep the shape whilst baking. You will need to bake the cookie for slightly longer so keep an eye on it in the oven. 


    • 50g Butter (unsalted)
    • 250g Plain chocolate (70% cocoa) (roughly chopped)
    • 2 Egg(s) (free range) (medium)
    • 175g Billington's Unrefined Light Muscovado Sugar
    • 1/2 tsp Nielsen-Massey Vanilla Extract
    • 90g Allinson's Plain White Flour
    • A pinch Salt
    • 1/2 tsp Baking powder
    • 50g Milk Chocolate Chips
    • 50g White Chocolate (broken into chunks)


  • Saucepan
  • Sieve

Nutritional Information

per 55g
  • 290cal Energy
  • 16g Fat
  • 9g of which Saturates
  • 32g Carbohydrates
  • 25g of which Sugars
  • 4.5g Protein
  • 0.31g Salt

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