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Triple chocolate cookies

Published: 3 Sep 19
Updated: 18 Mar 24

Because why have one chocolate when you can have three? Our simple triple chocolate cookies will fill your kitchen with a gorgeous aroma as they bake… and they taste as good as they smell.

Often called “pan bang cookies” because once they’ve baked, you give the baking sheet (or pan) a short, sharp bang on the work surface to knock out any air in the puffed cookies; to give them the desired ripple effect.

Easy
Online only

Test kitchen approved

Makes about 14
Hands-on time 15 min, oven time 12-15 min, plus chilling

Because why have one chocolate when you can have three? Our simple triple chocolate cookies will fill your kitchen with a gorgeous aroma as they bake… and they taste as good as they smell.

Nutrition: per serving

Calories: 177kcals
Fat: 10.3g (6.3g saturated)
Protein: 2.6g
Carbohydrates: 17.8g (11.9g sugars)
Fibre: 1g
Salt: 0.2g

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Ingredients

125g salted butter, softened
100g golden caster sugar
25g dark muscovado sugar (we used Billington’s, which has a wonderful deep flavour)
1 tsp vanilla bean paste
1 medium free-range egg
2 tbsp milk
100g plain flour
50g cocoa powder
75g chocolate chunks (we used a mix of white and milk chocolate)

You’ll also need

2 large baking sheets lined with non-stick baking paper

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Method

Put the butter and both sugars in a large mixing bowl (or in the bowl of a food processor fitted with a paddle beater) and beat until soft, lightly and creamy (about 7-10 minutes). Stir in the vanilla bean paste.
Mix the egg and milk together in a jug, then add to the bowl with the butter/sugar and mix until smooth. Add the flour, cocoa and chocolate chunks and beat to form a smooth dough.
Heat the oven to 180ºC/160ºC fan/gas 4. Divide the dough into 14 equal amounts, then roll into rough balls (see tip). Space the balls out over the baking sheets, leaving room for them to spread as they bake. Chill the cookie balls for 30 minutes.

Bake the cookies for 12-15 minutes, then remove from the oven. Working with one baking sheet at a time, give the baking sheet a short, sharp bang on the work surface (this knocks out any air in the puffed cookies and gives them the desired ripple effect). Repeat with the other baking sheet.
Set both sheets on a wire rack to cool for 5 minutes. Lift the baking paper sheets and cookies onto the wire rack until the biscuits are cool enough to eat.

Recipe from Online only Issue

Nutrition

Nutrition: per serving

Calories: 177kcals
Fat: 10.3g (6.3g saturated)
Protein: 2.6g
Carbohydrates: 17.8g (11.9g sugars)
Fibre: 1g
Salt: 0.2g

delicious. tips

The cookie dough will be quite sticky so it’s best to work with wet hands.
These are best eaten on the day they’re made but will keep for up to 2 days in an airtight container.