Triple chocolate cookies

Triple chocolate cookies

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(52 ratings)

Prep: 15 mins Cook: 10 mins


Makes 24

You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk

Nutrition and extra info

  • Both dough and baked cookies can be frozen

Nutrition: per cookie

  • kcal167
  • fat8g
  • saturates5g
  • carbs24g
  • sugars17g
  • fibre0g
  • protein2g
  • salt0.1g
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  • 100g soft brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 100g golden caster sugar
  • 100g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 225g plain flour
  • 140g milk chocolate, melted
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 85g white chocolate, chips or chopped into chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 85g plain chocolate, chips or chopped into chunks


  1. Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.

  2. Bake in batches for 8-9 mins until pale golden and still soft to touch – they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

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Comments, questions and tips

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19th Apr, 2013
I thought this was a good and easy recipe. However there could be not so many as I had to share them with both my friends and family!
19th Apr, 2013
I thought this was a good and easy recipe. However there could be not so many as I had to share them with both my friends and family!
28th Feb, 2013
FAB.... made these with my 3 year old - didnt put in plain choc as only had white so used all white choc chips. Also i put all the melted choc in the mix rather than half as stated as the mixture seeed really dry. Also added the 1/2 tsp bicarb as someone else had suggested and they turned out amaxing. Very sweet but thats ok with me!
2nd Feb, 2013
The best I've tasted. so easy to make. I'm going to make more. I followed the recipe and turned out just right.
11th Oct, 2012
I love these cookies! They taste stunning, are fast and always go down a treat when ever I need to bake something for people without hours of preparation. I highly, 100% recommend these to anybody who's a chocoholic or just genuinely wants to bake amazing cookies!!!
7th Oct, 2012
Just cooked these and I understand what people mean by them being so sweet but clearly if you wanted something sweet then this is the sugar hit for you! These cookies turned out fantastic. After reading the comments before I was slightly put off especially as I'm not the most confident baker but they turned out great! I took up on someones advice of putting in some baking powder. Yummers!
25th Jul, 2012
I made these cookies for a school project and LOVED them! Everybody in class thought they were the best. This is great for anything.
19th Apr, 2012
made these as a study snack - substituted 80g hazelnuts for plain chocolate and added melted dark choc for the choc drizzle. absolutely scrummy, needless to say there were none left by the morning!
7th Apr, 2012
A bit too gloopy, they all melted in together and formed one giant square "cookie". Very sweet and not as tasty as I was expecting.
7th Apr, 2012
I accidentally added all of the melted milk chocolate rather than half, and they were IMMENSE. Have made them a few times since and always add all of the melted chocolate. Once I half baked them and served with ice cream. Words can't describe the pleasure


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