A gorgeous triple choc biscuit with chocolatey deliciousness.  Who doesn’t love triple choc biscuits??  This recipe is nut free so it’s great for school lunches, they freeze well and will last about 4 days in an airtight container stored in the fridge.

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Tracey and Jo

August 15, 2019
  • 10m
  • 15m
  • 25m
  • 72

Ingredients

  • 1 pkg 250g white choc chips
  • 1 pkg 250g milk choc chips
  • 2 tbsp. cacoa powder
  • 2 tbsp. milk
  • 250 g butter, soft
  • 100 g sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 c self-raising flour

Instructions

Thermal Cooking Method

  1. Preheat your oven to 160ºC and line two large flat baking trays with baking paper or silicone mats.
  2. Blitz sugar 5 secs/speed 9.
  3. Add butter and cream butter and sugar 10-15 secs/speed 4 (check after 10 secs) until pale and creamy.
  4. Add milk, cacao powder, vanilla and eggs one at a time through the hole in the lid while mixing on speed 1.
  5. Add flour 1 cup at a time through the hole in the lid while mixing on speed 1. Once all added increase to speed 4 for 10 secs. We then used a spatula to mix any flour that was not quite mixed in.
  6. Add choc chips and mix 5 secs/speed 4/reverse or use your spatula and mix by hand as the mixture is quite thick.
  7. Roll into small balls and flatten slightly as they will rise and spread a little so don't sit them close together.
  8. Bake for 10-15 minutes or until slightly golden.
  9. Allow to cool for a few minutes before transferring to a rack to cool completely.

Traditional Cooking Method

  1. Preheat your oven to 160ºC and line two large flat baking trays with baking paper or silicone mats.
  2. Cream butter and sugar together in a bowl with electric beaters until pale and creamy.
  3. Add milk, cacao powder, vanilla and eggs one at a time mixing on low speed.
  4. Add flour 1 cup at a time through the hole in the lid while mixing on low speed. Once all added increase to medium speed for 10 secs until well combined.
  5. Add choc chips and combine with a spatula until mixed through.
  6. Roll into small balls and flatten slightly as they will rise and spread a little so don't sit them close together.
  7. Bake for 10-15 minutes or until slightly golden.
  8. Allow to cool for a few minutes before transferring to a rack to cool completely.

Nutrition

  • 36