Triple Chocolate Cookies

Irresistible cookies filled with a mix of triple chocolate chips. Perfectly crisp on the outside, fudge like and chewy on the inside. Enjoy these bakery-style cookies with a glass of milk or a scoop of your favourite ice cream. You will be in cookie heaven! 

If you know me well, then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. Why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.

These triple chocolate chip cookies are really quite amazing. They have the perfect chewiness and crispy outside, but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now and each time we make them they disappear almost instantly! I really love that each cookie is jam-packed with chocolate chips. Every bite is filled with an explosion of gooey chocolate!

The greatest thing about this cookie recipe is that you don’t have to chill the dough. Though, I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky, then I’d also recommend leaving it in the fridge for around 30 minutes to make the dough easier to roll.

You will combine the butter with brown sugar and a couple of drops of vanilla, then add an egg along with flour, raising/leavening agents, cocoa powder and LOTS of chocolate chips!

Roll the cookies and spread out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven, but it’s a crucial step to leave them to cool for a few minutes on the baking tray. In that time the cookies will harden and will have become more easily transferable and will not fall apart.

These cookies will keep for up to 3 days, they’re fantastic served as they are with a glass of ice-cold milk or you can warm one up in the microwave and serve with a scoop of ice cream.

(Makes 8-10 cookies)

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar

1 large free-range egg, at room temperature

Couple of drops of vanilla extract

165g plain flour

Pinch of salt (only add if using unsalted butter)

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

100g mix of dark and milk chocolate chips

100g white chocolate chips

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.

3. Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, fold through the chocolate chips and mix to combine into the dough.

5. At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake – once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration purpose.

6. Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.

Recipe from “Baking Made Easy” by Lorraine Pascale

Enjoy!

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Terry’s Chocolate Orange Cookies

Chewy and fudgy chocolate orange cookies. An easy no chill cookie recipe oozing with chunks of gooey Terry’s chocolate orange! 

These cookies are the some of the best cookies I’ve ever made! I know that’s a bold statement to make, but honestly these cookies are literally one of the best creations to come out of my kitchen. They’re exactly like a brownie and a cookie rolled into one and totally festive and scrumptious. Enjoy a plateful of these cookies with a glass of ice-cold milk or a scoop of your favourite ice cream and get ready to go to cookie heaven.

If you’re a fan of Terry’s chocolate orange, then you are going to absolutely love these cookies! The best thing about this cookie recipe is that you don’t need a mixer to make them and you won’t have to chill the dough before baking.

I have a SERIOUS addiction to Terry’s chocolate orange. It’s my favourite chocolate and even more so at this time of year. If you’re like me, you might also be interested in trying my no-bake Terry’s Chocolate Orange Cheesecake and these Terry’s Chocolate Orange Cupcakes! Two reader favourite recipes right there!

Crackly, soft and chewy pure deliciousness. Though, these cookies do come with a warning.

They’re beyond addictive.

Because the recipe makes a smaller batch of cookies, you’ll probably find yourself baking another batch as soon as the first disappears.

These cookies are sure to become one of your favourite go-to cookie recipes. I make these cookies every single Christmas without fail and they always go down a treat. They would also a great gift idea for your family or friends and are absolutely brilliant to serve at parties or just for a mid afternoon treat with a cup of coffee, tea or even a mug of hot chocolate.

Like I mentioned above, this recipe is super easy to make. There’s no need for chilling the dough, so you will have the very best (and most delicious) cookies on your kitchen table in no time at all! Homemade cookies in less than 30 minutes? Check! It doesn’t get better than that!

(Makes 9-10 large cookies)

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar – I prefer the flavour of light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain flour

Pinch of salt – only add if using unsalted butter

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

200g Terry’s chocolate orange, cut into small chunks or 200g of dark or milk (or a mix) chocolate chips/chunks + 1 teaspoon of orange zest

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper or silicone baking mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes until spread out and with a crackled-top.

6. Once cooked, allow the cookies to cool on the trays for 5 minutes – in this time they will firm up and will become more easily transferable. After 5 minutes cooling, I like to press an extra Terry’s chocolate orange segment on the top of each cookie – this is optional. Then transfer the cookies to a wire rack and allow them to cool.

7. Once cooled, enjoy with a glass of ice-cold milk or served with a couple of scoops of your favourite ice cream!

Love cookies and Terry’s chocolate orange? Have a go at baking these recipes next!

Triple Chocolate Cookies

(No-Bake) Terry’s Chocolate Orange Cheesecake

Enjoy!

jess

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