Ultimate Salted Triple Chocolate Cookies


One of our favourite pastimes now the children are older, is to bake with them. Freddie in particular often suggests it, and will go and get one of our many cake/bread/biscuit recipe books, before picking out our ‘weekend recipe’. Both him and Sasha love the whole process- from beginning to understand the need for weighing out the different ingredients, to  helping me use the Kitchen Aid.


This past weekend we decided on baking cookies, but this time I adapted them for the baking treat with a twist: Ultimate Salted Triple Chocolate Cookies. As the years have gone on, I’ve grown more confident playing about with old favourites, and making them my own. I’m a big fan of salted caramel, as well as salted chocolate (hellooooooo Green and Black’s Salted Milk Chocolate!), so I decided to make these bad boys!

What’s great about these is the fact that they are so quick and easy to make, and you don’t have to chill or freeze the dough beforehand, which can be time consuming , especially if you have young children who are keen to crack on and get baking!


Ultimate Salted Triple Chocolate Cookies

225g Butter, softened
140g Caster Sugar
1 Egg yolk, beaten
2 tsp Vanilla Extract
225g Plain Flour
55g Cocoa Powder
85g Milk Chocolate Chips
85g White Chocolate Chips
120g Dark Chocolate, coarsley chopped

2 tsps Salt

If you want to include a few dried fruits to the ingredients you can, for a more chewy texture.

Ultimate Salted Triple Chocolate Cookies
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  1. 225g Butter, softened
  2. 140g Caster Sugar
  3. 1 Egg yolk, beaten
  4. 2 tsp Vanilla Extract
  5. 225g Plain Flour
  6. 55g Cocoa Powder
  7. 85g Milk Chocolate Chips
  8. 85g White Chocolate Chips
  9. 120g Dark Chocolate, coarsley chopped
  10. 2 tsps Salt
  1. Preheat the oven to 190 degrees centigrade.
  2. Line 2-3 baking sheets with baking parchment.
  3. Put the butter and sugar into a bowl and mix well.
  4. Beat in the egg yolk and vanilla extract.
  5. Sift together the flour, cocoa powder and salt into the mixture, and then add both kinds of chocolate chips, and then mix slowly until thoroughly combined.
  6. Make 12 balls of mixture, place them onto the prepared baking sheets, space well apart and then flatten slightly.
  7. Place the dark chocolate chips into the cookies.
  8. Bake for 12-15 minutes.
  9. Leave to cool on the baking sheets for 5-10 minutes (the cookies may seem too soft when you take them out of the oven, but will soon firm up).
  10. Use a palette knife, and carefully transfer to wire racks to cool completely.
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    • Becky
      January 19, 2016 / 11:32 am

      Thanks Katie- so easy to make with the kids too! x

  1. January 19, 2016 / 1:04 pm

    The ultimate! Are they crunchy or chewy? I *love* making cookies! I’m so American, ha!

    • Becky
      January 19, 2016 / 1:54 pm

      They’re chewy but trial and error tells me that if you want them crunchy, bake them for an extra 10 minutes! x

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