The BEST Triple Choc Chip Cookies

Inspired by a good friend at church who actually made the BEST choc chip cookies I’ve ever come across, I decided to make my own. So apologies, this recipe is for the second best triple choc chip cookies ever, and also the first time I have ever made cookies1 and they turned out pretty good. Unfortunately I don’t have a picture of them so this stock pic will have to do!

The recipe below is the result of scouring the internet and combining what I thought were the best versions of about a dozen I came across. However, they are still not as good as Yvonne’s – who has since told me hers are from the Hummingbird Bakery recipe book. She has since provided the ‘proper’ recipe which I’ll try in soon.

This recipe still produces some of the best biscuits/cookies I’ve ever tasted, and the dough was exquisite too! It makes about 40 cookies in total. I made approx 25-30 and still have a good chunk of dough in the freezer.


288g white plain flour
½ teaspoon (tsp) table salt
1 teaspoon (tsp) baking soda
226g salted butter
110g granulated sugar (you could try caster – not sure how that would affect the end result)
220g soft brown sugar
2 large eggs
1 tablespoon (tbsp) vanilla extract
64g real cocoa powder
150g white chocolate chips
150g milk chocolate chips


– Leave the butter and eggs to get to room temp – this will make it easier later.
– Break up the chocolate into small chunks.
– Mix the flour, baking soda, salt and cocoa in one bowl.
– Preferably using an electric mixer or be prepared to get sore arms, mix the butter, both sugars, and 5. vanilla. Mix until as smooth and fluffy as possible – probably about 5 min in a mixer.
– Add the eggs to the mixer and mix until just combined.
– Gently fold in the flour mixture to the butter mixture until completely combined
– Add the chocolate chunks and mix – this is where you can get any children (or men) to help with their hands.
– Wrap dough in cling film and leave in fridge for a bit until hard enough to handle – prob about 30 min.
– Preheat oven to 175C and put some baking paper on a tray.
– Take out dough and break off wallnut sized chunks. Roll them in your hands and press gently onto the baking paper. You can probably fit about 12 on a try. Only press them a little bit (maybe until they are 50p sized) as they will spread in the oven.
– Stick in the oven and bake for 8 minutes. They will still seem undercooked but as they cool they will harden a little.


1 This does not include the time I stayed up until 3am helping Jenna make and decorate about a MILLION empire biscuits for a wedding the following day.?

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