Triple chocolate cookies

75g butter, at room temperature

175g light muscovado sugar

1 egg

150g self raising flour

2 tbsp cocoa powder

100g white chocolate, chopped

100g milk chocolate, chopped


  1. Beat the butter and sugar together in a mixing bowl until pale and creamy.  Stir in the eggs, flour and cocoa powder and mix until smooth.
  2. Stir in the chopped chocolate and spook 20 mounds of the mixture on to 2 greased baking sheets, leaving space between for them to spread during cooking.  I like my cookies to be big so I actually only made about 10 so just make how ever many you want. 🙂
  3. Bake in a preheated over, 180oC / 350oF / gas mark 4 for 8-10 minutes until lightly browned.  Leave to harden for 1 – 2 minutes then loosed and transfer to a wire rack to cool completely. They are best eaten on the day they are made but mine lasted a few days and still tasted amazing!!

Tip – don’t bake the cookies for too long. They’ll look uncooked as they are still quite wet in the middle and the temptation is to give them a bit longer but they’ll harden when cooled.

Posted on October 7, 2011, in Cakes. Bookmark the permalink. Leave a comment.

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