Triple chocolate cookies

Triple chocolate cookies


28 people made this

About this recipe: A very rich chocolate cookie that will satisfy any chocoholic craving! Chocolate cookies are studded with three types of chocolate - plain, milk, white - as well as toasted hazelnuts.


Makes: 60 cookies

  • 250g plain flour
  • 65g unsweetened cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 225g unsalted butter, at room temperature
  • 150g caster sugar
  • 110g dark brown soft sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee-flavoured liqueur
  • 110g finely chopped toasted hazelnuts
  • 170g plain chocolate, chopped
  • 170g milk chocolate, chopped
  • 170g white chocolate, chopped

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat an oven to 190 C / Gas 5. Line baking trays with parchment. In a bowl, mix the flour, cocoa, bicarb and salt.
  2. Beat the butter, caster sugar and dark brown soft sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, plain chocolate, milk chocolate and white chocolate until evenly distributed through the dough. Drop by rounded teaspoons, about 5cm apart, onto the prepared baking trays.
  3. Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking tray for 1 minute before removing to a wire rack to cool completely.

Freezer friendly

This recipe yields a large batch, but the cookies can be frozen after cooling, and will keep in the freezer for months.

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Reviews (2)


quick, easy, and amazing! - 07 Feb 2014


These are soooooo good. I followed the base of the recipe to the letter, even using the liqueur. However, since I didn't have enough chocolate chips and no hazelnuts, I just used about 225g choc chips, 200g raisins, and 200g flaked almonds. Not a huge change, but the result was so delicious - I especially love the raisins so would do that again, or use sultanas or currants. Any nut - almonds, walnuts, etc. - would work well, I think. Great cookie recipe that actually results in a true cookie, not a cake-like texture! I froze half of the batch in three different food bags so we can take them out and enjoy them gradually. Thank you and highly recommended! - 26 Oct 2015

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