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a fudgy triple chocolate cookie with a bite taken out of it on a set of vintage recipe pages

Triple Chocolate Cookies

You won’t stop eating these fudgy Triple Chocolate Cookies! Rich, chewy, and thick, these easy bakery-style cookies are refined sugar free.

Category Cookies, Dessert
Cuisine American, British, Canadian
Keyword triple chocolate cookies, triple chocolate cookies recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Serves 9 large cookies
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 200 g plain flour
  • 30 g cacao powder
  • 1 tsp arrowroot powder
  • ¾ tsp baking powder
  • ½ tsp espresso powder
  • ½ tsp fine sea salt
  • 150 g soft unsalted butter
  • 150 g coconut sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp milk, room temperature
  • ½ tsp pure vanilla extract
  • 50 g dark chocolate chips
  • 50 g white chocolate chips

Method

  1. Tip the flour, cacao powder, arrowroot powder, baking powder, espresso powder, and salt into a medium bowl and whisk to combine. Set aside.

  2. In a large bowl, cream together the butter and coconut sugar using a hand mixer until pale and fluffy. Add the egg, egg yolk, milk, and vanilla extract and beat again until well combined.
  3. Add ½ of the dry ingredients to the wet ingredients and mix just until the flour disappears. Repeat with the remaining dry ingredients. Fold in both kinds of chocolate chips using a rubber spatula. Cover the bowl with foil and refrigerate for 1 hour.
  4. Once the dough has chilled, preheat the oven to 180ºC (350ºF) and line a baking sheet with a silicone mat or non-stick parchment paper.
  5. Divide the batter into 8-9 equal sized balls. Each one should be about 3 tablespoons of dough. I like to use a large cookie scoop for this. Place the balls evenly spaced apart on the baking sheet.
  6. Bake the cookies for 10-12 minutes. Be careful not to over-bake them or they will become dry. Take them out of the oven when they’re still squidgy in the middle; they will continue to bake on the baking sheet. Leave them to cool on the sheet for 5-6 minutes and then remove them to a wire rack to finish cooling.

Notes

  • These cookies will keep sealed in an airtight container at room temperature for up to 3 days.
  • These cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature.