Triple chocolate cookies
Triple chocolate cookies are the ultimate cookie for any chocolate lover. A deliciously chocolatey cookie dough with added dark and white chocolate chips, they’re a tasty yet simple bake kids will love.
These easy triple chocolate cookies are such a delicious, yet simple bake kids will love. The cookies are soft and chewy and best of all for any chocolate lover, really really chocolatey. They’re the ultimate chocolate cookie, and so easy for kids and beginner bakers to make.
Cookies are a great bake for kids and these triple chocolate cookies are no exception. There’s no need to roll or cut anything out, they only use a few ingredients, and they only take 15 minutes in the oven so you don’t need a lot of patience waiting for them to be ready.
How can kids help makes these double chocolate chip cookies?
My kids love making cookies – they’re so quick and simple so they can do most of it themselves. As with most bakes, kids will be able to help measure and mix the ingredients out for the cookie dough. There’s not too many ingredients, and it all gets mixed together in one bowl, which is something I always look for in a recipe.
The only part of this recipe that young children might not be able to help with is melting the chocolate and butter. If you’re worried about them doing it on the hob, you could always melt it in small bursts in the microwave.
Once you’ve made the cookie dough, children can also help to form the cookies themselves. Unlike with iced biscuits that require rolling out and cutting, these cookies simply get dolloped onto the baking tray.
If your children are a bit younger and find making the cookies tricky, you can get them to add the extra chocolate chips on top. That’s an easy job, even toddlers and very young children can do.
The only messy part which you might need to watch out for is adding the cocoa. It has a tendency to go everywhere so you might need to keep a cloth for wiping up the mess to hand.
Why are they called triple chocolate?
These are known as triple chocolate cookies because the chocolate comes in three ways: dark chocolate melted into the cookie dough as well as dark chocolate chips and white chocolate chips. I haven’t counted the cocoa powder but if you did, I think these could be considered quadruple chocolate cookies.
How do you stop your cookies flattening when the bake?
There are normally two reasons why your cookies have come out the oven too flat. You should also always put your cookies into the fridge to chill for 20 minutes or so before you bake them. This should stop your cookies from spreading too much in the oven.
The other reason for flat cookies is that there’s too much butter/too little flour. Try adjusting your ratio or butter to flour if you don’t like how your cookies have turned out.
How long do double chocolate chip cookies keep?
In our house, these cookies disappear in a day or two, but they will keep in an air tight container for 3-5 days. You can also freeze cookies, either before they’re baked or after. Wrap them in cling film/ glad wrap and pop them in a freezer bag. In the freezer they’ll keep for a few months. Make sure you leave them out to defrost fully before you serve them.
What other cookies can we make?
Chocolate chip cookies
Rainbow M&M cookies
Strawberry cookies
Raspberry and white chocolate cookies
Chocolate marshmallow cookies
Nutella stuffed cookies
Rolo cookies
White chocolate chip cookies
Smartie cookies
Chocolate dodgers
Caramel stuffed cookies
Brownie cookies
Fudge cookies
Biscoff stuffed cookies
Bourbon biscuits
Double chocolate chip cookies
Marble cookies
Or check out all our easy cookie recipes in one place.
Useful equipment
You might need the following baking tools/gadgets to make these triple chocolate cookies:
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
Measuring spoons
Baking tray
Wire rack
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Ingredients
75g (1/3 cup) butter
100g (3/4 cup)dark chocolate
2 eggs
170g (3/4 cup) soft brown sugar
½ teaspoon vanilla extract
175g (1 1/4 cup) plain / all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
2 tablespoons cocoa powder
100g (3/4 cup) dark chocolate chunks / chips
100g (3/4 cup) white chocolate chunks / chips
How to make triple chocolate cookies
Preheat your oven to 170C/160C Fan and line 2 or 3 baking trays with baking/greaseproof paper.
Melt the butter and chocolate
Start by getting your kids to help you break the chocolate into small pieces and pop them in a small sauce pan.
Weigh out the butter and cut it into small pieces. Add it to your bowl.
Allow the chocolate and butter to melt slowly, stirring it occasionally. If your children are old enough and you trust them near a cooker, you can let them stir this for you. Or you can stir it while they carry on measuring out the remaining cookie ingredients.
Once it’s melted and nice and smooth, set it aside to cool for now.
Mix the eggs and sugar
Get your kids to weigh the sugar and add it to the bowl of your free-standing mixer or a large mixing bowl.
Break the eggs into a small bowl before adding them to your mixing bowl. We never add eggs straight in just in case any shell goes in. If/when it does, simply fish it out with a teaspoon or larger piece of shell.
Add the vanilla extract. Or get your child to do it if they have a steady enough hand (or you could hold the teaspoon while they pour or vice versa).
Using the k-paddle attachment of your mixer, a hand held whisk or wooden spoons, beat the eggs and butter together until they are light and fluffy.
Add the cooled melted chocolate and butter mixer. Continue mixing everything on a slow speed until it is thoroughly combined.
Add the dry ingredients
Get your kids to measure the flour, baking powder and salt into your small bowl. Make sure they use their finger to level the teaspoons before adding the baking powder and salt so that you add just the right amount.
Add the flour mixture to your mixing bowl, a little at time, mixing it in between each addition. Keep beating it with your k-paddle or mixer until it is well combined.
Add the chocolate chips
Once you have a nice soft cookie dough, get your kids to pour in both the white and dark chocolate chips, keeping a few back to add later. Stir them in with a spatula or wooden spoon until they are well dispersed.
Make the triple chocolate cookies
Dollop around 5 or 6 equal amounts of cookie mixture onto each of your baking trays (this makes about 12 -15 cookies in total). If you have young children, they can do this job, and you just even up each cookie. Make sure the cookies are spaced apart as they’ll spread a little in the oven.
Add some leftover chocolate chips to the top of each cookie. Your kids can press them gently into the mixture.
Pop the baking trays into the fridge for 15 minutes or so, to stop the cookies spreading too much in the oven.
Bake the triple chocolate cookies
Pop your baking trays in the oven for 15 minutes. Keep an eye on them after they’ve been in for 10 minutes. They’re ready when the tops start to crack and they look glossy. They’ll feel a little soft when they come out of the oven which is fine, as long as they’re not too soggy in the middle.
Remove the cookies from the oven and leave them to cool on the baking trays for a few minutes before putting them on a wire rack to cool completely.
Serve and enjoy!
Triple chocolate cookies
Ingredients
Equipment
Method
- Preheat your oven to 170C/160C Fan and line 2 or 3 baking trays with baking/greaseproof paper.
- Break the chocolate into small pieces and pop it in a small saucepan.Weigh out the butter and cut it into small pieces. Add it to your saucepan..
- Allow the chocolate and butter to melt slowly, stirring it occasionally. Once it's melted and nice and smooth, set it aside to cool for now.
- Weigh the sugar and add it to the bowl of your free-standing mixer or a large mixing bowl.Break the eggs into a small bowl before adding them to your mixing bowl. We never add eggs straight in just in case any shell goes in. If/when it does, simply fish it out with a teaspoon or larger piece of shell.
- Add the vanilla extract.
- Using the k-paddle attachment of your mixer, a hand held whisk or wooden spoons, beat the eggs and butter together until they are light and fluffy.
- Add the cooled melted chocolate and butter mixer. Continue mixing everything on a slow speed until it is thoroughly combined.
- Measure the flour, baking powder and salt into your small bowl. Make sure you use their finger to level the teaspoons before adding the baking powder and salt so that you add just the right amount.
- Add the flour mixture to your mixing bowl, a little at time, mixing it in between each addition. Keep beating it with your k-paddle or mixer until it is well combined.
- Once you have a nice cookie dough, pour in both the white and dark chocolate chips, keeping a few back to add later. Stir them in with a spatula or wooden spoon until they are well dispersed.
- Dollop around 5 or 6 equal amounts of cookie mixture onto each of your baking trays (this makes about 12 -15 cookies in total). Make sure the cookies are spaced apart as they’ll spread a little in the oven.Add some of the leftover chocolate chips to the top of each cookie.
- Pop the baking trays into the fridge for 15 minutes or so, to stop the cookies spreading too much in the oven.
- Pop your baking trays in the oven for 15 minutes. Keep an eye on them after they’ve been in for 10 minutes. They’re ready when the tops start to crack and they look glossy. They’ll feel a little soft when they come out of the oven which is fine, as long as they’re not too soggy in the middle.
- Remove the cookies from the oven and leave them to cool on the baking trays for a few minutes before putting them on a wire rack to cool completely.
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