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Triple chocolate cookies

An amazingly tasty and healthy cookie with the goodness of wheat flour.
Cook Time 20 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 24 cookies


  • OTG


  • 1 cup Wheat flour
  • 1/4 cup Cocoa powder
  • 1/2 cup Butter at room temperature
  • 1/2 cup Brown sugar tightly packed
  • 1/3 cup Powdered refined sugar
  • 1/2 tbsp Baking soda
  • 1 big Egg
  • 1 tsp Vanilla extract
  • Chopped chocolate white and dark to garnish the cookies
  • 1/4 cup white and dark choco chips


  • Take out all ingredients from the refrigerator one hour prior to the baking.
  • In a big bowl, sift wheat flour, cocoa powder and baking soda.
  • Cream butter and both sugars until fluffy and white. Don't overbeat. You can use a hand whisk or an electric one.
  • Add egg and vanilla extract. Mix nicely scrapping the sides.
  • Add the dry ingredients to wet ingredients. Bring the dough together.
  • Add choco chips both dark and white to the batter.
  • Refrigerate the cookie dough for 15-20 minutes.
  • Line a baking tray with parchment paper. Preheat the oven at 160 C for 10 minutes.
  • Scoop out the cookies using a measuring tbsp. Flatten the balls.
  • Press chocolate chunks into the cookies.
  • Bake for 18-20 minutes at 160 C.
  • Cool them on the wire rack or dig in the warm cookies.
  • Store them in an airtight container for one week to 10 days.


Cream butter and sugar nicely. 
If after mixing dry and wet ingredients the cookie dough is sticky, add one tbsp flour.
Refrigeration stabilizes the cookie dough and it will be less sticky.
Baking time may vary depending upon your oven's temperature settings.