The Triple Chocolate Gooey Cookies You Need To Make

Honestly, if you don’t have a go at making these triple chocolate gooey cookies then you will be seriously missing out…

Honestly, if you don't have a go at making these triple chocolate gooey cookies then you will be seriously missing out...
Honestly, if you don't have a go at making these triple chocolate gooey cookies then you will be seriously missing out...

I haven’t done a blog post about baking in such a long time. Since I tried making it more fashion related I haven’t really done any baking posts. But also whilst I was at uni, working, blogging etc and trying to keep some sanity I just didn’t have time to bake. But alas, since lockdown I have been doing it a bit more because I now have the time. Well I do it whenever I can get hold of some flour… But one thing I have reignited my love for baking specifically is these triple chocolate gooey cookies. Because honestly, they are bloody gorgeous! I can’t take credit for this recipe, because this is in fact the Tanya Burr recipe.

I have Tanya’s recipe book, and I have had it for years, and it is filled with some beautiful recipes, and I love how varied they are. However this will always be my go to from the book. These cookies are so easy to make, taste gorgeous and hit the nail of the head for cookies really. They are soft, gooey on the middle and the chocolate melts in the mouth. You won’t be able to eat one and then not have another because they are just so mouthwateringly good.

The original recipe makes 10 cookies, which is what I tend to aim for too. But they are 10 massive cookies so make sure to use multiple baking trays because they do spread out. But you can obviously make them as big or as small as you like. When I made this batch above in the images, I actually doubled the recipe and I made around 20… or there abouts.

Prep Time: 15-20 Mins | Cook Time: 11 mins | Difficultly: EASY!


*Note in Tanya’s recipe she uses more chocolate than this, however I find it too much, and I tend to only need 100g of both white and dark chocolate. However you can switch it up, use more or less, or use different types of chocolate… I have always wanted to try it with Rolos (yum).

  1. First you want to preheat the oven to 200C/400F/GM6. Also make sure to line your trays with greaseproof paper or baking paper. I didn’t and it made it a bit of a chore to get off… I didn’t have any whoops.
  2. Start off by creaming the sugar and butter together and then add the egg and beat it until smooth. I tend to mix this using the good ol’ wooden spoon method, just because the mixture gets quite thick and not suitable for a hand held electric mixer. Its also a lot thicker than cake mixture so it will be easier to do it this way. Get those guns burning!
  3. Then add all the dry ingredients – the flour and cocoa powder and mix it in. Sometimes this is easier to add the flour in stages because as said above, it does get quite thick.
  4. At this point, if you think the mixture is looking too dry then add a tiny dash of milk. I normally skip this part out because, the consistency normally looks okay on its own. However you can add this in if you think its needed.
  5. This is the part where you add the chocolate. Typically I just break the chocolate up and add it on top once I have rolled the cookies out. That way they are on top and when you break and eat the cookie, the chocolate is all melted on the inside. But you can break it into smaller chunks and add it in to the mixture before you mould it.
  6. Divide the mixture into 10 (or more of you make them smaller) evenly sized balls of dough. I tend to find the size of a gold ball works well, or sometimes a bit bigger than that. But they will spread a lot when cooking so I recommend 5 to a tray.
  7. Pop them in the oven for exactly 11 minutes. If your oven is generally hotter than others then 10 minutes will do, however you don’t want to cook them for longer than 11 minutes. When you take them out they will be soft, but they will be cooked. Leave them too cool and Harden on the baking trays before transferring to a wire rack to cool completely.

I do like to eat mine when they are cooling because there is nothing better than a warm gooey chocolate cookie and a coffee. Honestly will make your day. Have you ever attempted anything in Tanya’s recipe book? You can find it here.

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2 responses to “The Triple Chocolate Gooey Cookies You Need To Make”

  1. Omg delicious. I need some of these!

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