Chocolate triple attack. These luscious cookies are extremely chocolatey and moist.

Triple Chocolate Chip Cookies

Prep Time

30 minutes

Cooking Time

12 minutes

Serves

20

Ingredients

180g dark chocolate, roughly chopped. Suggestion Las Trincheras 72
100g slightly salted butter
150g light muscovado sugar
1 large egg, beaten
120g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
125g each of dark, white and milk chocolate, chopped into small chunks. Suggestion, Las Trincheras 72, El Blanco and Milk of the Gods 44 chocolate

 

Method

  1. Preheat the oven to 180°C. Line two large baking trays with baking paper.
  2. Melt the Las Trincheras chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  3. Beat the butter and sugar together until light and fluffy. Blend in the beaten egg, and melted chocolate until well combined.
  4. Sift the flour, cocoa powder and bicarbonate of soda together into a large bowl, then mix into the butter, sugar and chocolate mixture. Stir in the small chunks of chocolate until evenly mixed through.
  5. Spoon heaped teaspoons of the mixture onto the prepared baking trays, spaced 6–8cam apart.
  6. Bake in the preheated oven for 10–12 minutes, or until golden brown. Allow to cool slightly on the trays, then transfer to a wire rack and leave to cool completely.

Ingredients

180g dark chocolate, roughly chopped. Suggestion Las Trincheras 72
100g slightly salted butter
150g light muscovado sugar
1 large egg, beaten
120g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
125g each of dark, white and milk chocolate, chopped into small chunks. Suggestion, Las Trincheras 72, El Blanco and Milk of the Gods 44 chocolate

 

Method

  1. Preheat the oven to 180°C. Line two large baking trays with baking paper.
  2. Melt the Las Trincheras chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  3. Beat the butter and sugar together until light and fluffy. Blend in the beaten egg, and melted chocolate until well combined.
  4. Sift the flour, cocoa powder and bicarbonate of soda together into a large bowl, then mix into the butter, sugar and chocolate mixture. Stir in the small chunks of chocolate until evenly mixed through.
  5. Spoon heaped teaspoons of the mixture onto the prepared baking trays, spaced 6–8cam apart.
  6. Bake in the preheated oven for 10–12 minutes, or until golden brown. Allow to cool slightly on the trays, then transfer to a wire rack and leave to cool completely.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​