Utterly Indulgent Triple Chocolate Cookies

When has too much chocolate ever been a thing?! These super-easy cookies can be whipped up in just 20 minutes. They're fudgy and brownie-like and taste divine.

I recommend using good-quality dark chocolate that has cocoa solids of at least 70%. The bitterness of the dark chocolate is offset by the sweetness of the white. You may want to use a stand mixer or an electric hand whisk for this recipe. I like these best when they're still a bit warm and gooey inside.

Prep 10 mins

Cook 10 mins

Total 20 mins

Serves 12

Ingredients

60g butter
340g good quality 70% dark chocolate
120g white chocolate
2 large eggs
170g demerara sugar
1/2 tsp vanilla extract
85g all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Method

Preheat the oven to 170ºC/340ºF.
Melt the butter and 220g of dark chocolate in a heatproof bowl over simmering water or a double boiler. Once almost melted, stir to combine.
While the chocolate is melting, beat the eggs, sugar and vanilla extract until mixed well, then mix in the melted chocolate mixture.
Gradually mix in the flour, salt and baking powder in stages, scraping the sides of the bowl with a rubber spatula to ensure completely combined.
Break up the white chocolate and remaining dark chocolate into small chunks, then stir them into the dough evenly.
Line a couple of oven trays with baking paper. Leaving space for expansion, divide the dough by 12 and place on the trays. Bake for around 10-12 minutes. You'll know when they're ready when the tops of the cookies start to crack.
Once ready, remove the trays from the oven. Leave to cool for a few minutes before carefully lifting the baking paper off the trays and onto a wire rack.