Valentine’s Day recipes: Triple chocolate cookies

Made with cocoa powder and a mix of dark, milk and white chocolate, these cookies are a full-blown chocolate hit.

triple chocolate cookies
Ellis Parrinder


125g plain flour
40g cocoa powder
1 tsp bicarbonate of soda
1⁄2 tsp fine salt
110g unsalted butter, softened
100g caster sugar
100g soft dark brown sugar
1 large egg
50g dark chocolate (70% cocoa solids), melted
75g white chocolate, chopped into chunks
75g milk chocolate, chopped into chunks

  1. Combine the flour, cocoa powder, bicarbonate of soda and salt in a bowl and set aside.
  2. Using electric beaters, cream the butter and sugars in a large mixing bowl for about 3 minutes until light and fluffy. Beat in the egg then the melted dark chocolate.
  3. Add the dry ingredients, then beat into the bowl until completely combined. Finally stir through the chopped white and milk chocolate.
  4. Transfer the dough to a large sheet of parchment paper and, with your hands, mould into a cylinder about 20cm long and 6cm in diameter. Roll up in the paper and twist the ends, then chill for 24 hours.
  5. Preheat the oven to 190C/170C fan/gas 5 and line a large baking tray with parchment. Unwrap the dough and use a sharp knife to cut it into 1.5cm thick rounds. Spread over the baking tray with plenty of space between the biscuits (you will probably need to bake them in two batches).
  6. Bake for 8-10 minutes, then leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. They are best eaten the day they are made, or can be stored in a sealed container for up to 72 hours.

TIP The dough can be stored in the fridge for up to three days or frozen for up to three months. If baking from frozen, take the dough out of the freezer 1 hour before cutting.