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Triple Chocolate Cookies 

Recipe by Bluebells Cakery


  • 250g Donovans Chocolate Drops – a mix of white, milk & dark
  • 120g unsalted butter
  • 200g soft brown sugar
  • 1 tsp good quality vanilla extract
  • 1 Woodland free range egg
  • 210g plain flour
  • ½ tsp baking powder
  • ½ tsp salt


  1. Preheat oven to 180°C (160°C fan-bake). Line two baking trays with baking paper.
  2. Cream the butter and sugar in a large mixing bowl. Add the vanilla and egg and beat again until combined. Sift the flour, baking powder and salt over the mixture and beat again until everything comes together.
  3. Lastly, fold through the chocolate Drops.
  4. Break off golf ball sized pieces. Roll them between your hands and place on the baking tray at least 10cm apart. Press down flat with the back of a fork.
  5. Bake in the middle of the oven for 20-25 minutes until they turn a golden colour. Remove from the oven and cool for 10 minutes on the tray before cooling on a wire rack.

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Featured on The Cafe, Monday 6 April 2020.