Triple Chocolate Cookies

Prep: 15 mins
Cook: 10 mins
Servings: 12
triple choc cookies

Deliciously satisfying and quick and easy to make, these triple chocolate cookies have a soft, slightly chewy center and are intensely chocolatey.  A chocolate-lover’s dream!

The rich dark sweetness of CSR Dark Muscovado Sugar really brings out the chocolate flavour.


  • 125g butter, softened
  • ½ cup CSR Brown Sugar
  • ½ cup CSR Muscovado Sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 60g dark chocolate, melted and slightly cooled
  • 200g self-raising flour, sifted
  • 3 tbsp cocoa
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 100g milk chocolate chips
  • 75g white chocolate chips


  1. Preheat the oven to 170°C and line 2 large baking trays with silicon sheets or baking paper.
  2. Fit a stand mixer with the flat attachment. Add the butter and sugar to the bowl and beat for about 3 mins, or until light and fluffy. Then add the egg, melted chocolate and vanilla extract, beating until well combined.
  3. In a separate large bowl, stir together the flour, cocoa, salt, baking powder and baking soda.
  4. With the mixer on a low speed, add the flour mixture, one tablespoon at a time to the wet mixture and process slowly until combined. Turn the speed up and process for another 2-3 mins to form a very thick smooth dough.
  5. Add both the milk and white chocolate chips and process slowly until fully combined. Using either a 4cm ice cream scoop or clean hands, roll the chocolate chip dough into balls approximately 4cm wide. Place on the lined trays with a 4cm gap between each biscuit, to allow for expansion as they cook.
  6. Bake for 10 mins or until the top cracks but the biscuit is still soft in the center.
  7. Remove from the oven and allow to cool on the tray for at least 10 mins before transferring to a wire rack.