Delicious Triple Chocolate Cookie Recipe UK
Rated 5.0 stars by 1 users
Category
Triple Chocolate
Servings
12
Prep Time
10 minutes
Cook Time
10 minutes
Calories
200
Love chocolate? These triple chocolate cookies bring joy with a rich cocoa base and big chunks of Whitakers dark, milk, and white chocolate. 🍫
Soft in the middle, crisp on the edges, and full of that deep chocolate taste everyone enjoys.
Perfect for a quick bake at home or to share with friends over tea.
Use top-quality Whitakers chocolate for the best results – it melts just right and adds extra smoothness. 🍪
This recipe is easy to follow, with simple steps and common ingredients.
Bake a batch today and enjoy fresh, warm cookies straight from the oven. 😊
Ingredients
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1½ cups (180g) plain flour
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½ cup (50g) cocoa powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (115g) butter, softened
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½ cup (100g) light brown sugar
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¼ cup (50g) caster sugar
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1 large egg
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1 tsp vanilla extract
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½ cup (75g) Whitakers dark chocolate, chopped
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½ cup (75g) Whitakers milk chocolate, chopped
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½ cup (75g) Whitakers white chocolate, chopped
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Extra chocolate pieces for topping
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Sea salt flakes to finish
Optional:
Directions
Prepare the baking tray:
Preheat oven to 175°C (350°F).
Line a baking tray with parchment paper.
Mix the dry ingredients:
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream the butter and sugars:
In a separate bowl, beat together butter, brown sugar, and caster sugar until light and fluffy.
Add the egg and vanilla:
Mix in the egg and vanilla extract until fully combined.
Combine wet and dry:
Add the dry ingredients to the butter mixture.
Fold gently until a thick chocolate dough forms.
Fold in the chocolates:
Add the chopped Whitakers dark, milk, and white chocolate pieces.
Save a few chunks for topping.
Chill the dough (recommended):
Chill for 20 minutes to prevent spreading and produce thicker cookies.
Shape and bake:
Roll tablespoon-sized balls of dough and place on the baking tray.
Press a few extra chocolate chunks on top.
Bake for 10–12 minutes, until the edges are set but centres remain soft.
Cool:
Allow to cool on the tray for 5 minutes, then transfer to a wire rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious Triple Chocolate Cookies.
Calories per serving: 200 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade cookies.
Nutritional Information for This Recipe
| Nutrient | Per cookie (approx) |
|---|---|
| Energy | 247 kcal |
| Fat | 12.8g |
| of which saturates | 7.7g |
| Carbohydrate | 31.5g |
| of which sugars | 17.9g |
| Fibre | 2.3g |
| Protein | 3.9g |
| Salt | 0.3g |
How to Store Your Homemade Triple Chocolate Cookies
Keep your cookies fresh and tasty with these easy storage tips. 🍪
Store them in an airtight container at room temperature. They stay good for 3 to 4 days this way.
Put them in the fridge if you need them to last longer – up to 1 week.
Freeze the dough balls before baking. They keep well for up to 2 months. Bake straight from frozen and add 1 to 2 minutes extra time.
These methods help maintain that soft texture and rich chocolate flavour. 😊
A Brief History of Chocolate Cookies in the UK
Biscuits have been part of British food since medieval times, starting as simple twice-baked breads for long storage.
Sugar became more common in the 17th century, leading to sweeter versions.
Chocolate arrived in the UK around the same period, but chocolate biscuits came later.
In 1891, Cadbury filed a patent for chocolate-coated biscuits, marking an early step in mass production.
By the 1920s, companies like Huntley & Palmers offered foil-wrapped chocolate biscuits with fancy names like 'Empress of Britain'.
That same decade, McVitie's launched the Chocolate Digestive in 1925, blending a plain biscuit with a chocolate layer – it soon became a national staple.
Chocolate chip cookies, with chunks baked in, started in the US in 1938 but reached the UK in 1956 when Maryland Cookies began production.
Made by Lyons at first, these became popular for their soft texture and chocolate bits, and remain a top seller today.
Over time, rules around what counts as a 'chocolate biscuit' affected taxes – coated ones like digestives get VAT, while chip versions often do not.
British bakers keep innovating, from Hobnobs in the 1980s to modern twists.
