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Giant Triple Chocolate Cookies

Image of Giant Triple Chocolate Cookies

90g/3Żoz milk chocolate
90g/3Żoz white chocolate
300g/11oz dark (bittersweet) chocolate (minimum 70 per cent cocoa solids)
90g/3Żoz/7 tbsp unsalted (sweet) butter, at room temperature, diced
5ml/1 tsp vanilla essence (extract)
150g/5oz/ż cup light muscovado (brown) sugar
150g/5oz/1╝ cups self-raising (self-rising) flour
100g/3Żoz/scant 1 cup macadamia nut halves


Makes: 12


1. Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with baking parchment. Coarsely chop the milk and white chocolate and put them in a bowl.

2. Chop 200g/7oz of the dark chocolate into very large chunks, at least 2cm/¾in in size. Set aside.

3. Break up the remaining dark chocolate and place in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and stir in the butter, then the vanilla essence and muscovado sugar.

4. Add the flour and mix gently. Add half the dark chocolate chunks, all the milk and white chocolate and the nuts and fold together.

5. Spoon 12 mounds on to the baking sheets. Press the remaining dark chocolate chunks into the top of each cookie. Bake for about 12 minutes until just beginning to colour. Cool on the baking sheets.

Energy 413Kcal/1727kj; Protein 3.9g; Carbohydrate 48.4g, of which sugars 38.6g; Fat 24g, of which saturates 11.6g; Cholesterol 18mg; Calcium 69mg; Fibre 1.8g; Sodium 117mg

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