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Triple Chocolate Chip Cookies!

*This post may contain affiliate links. Please see my disclosure for more details!*

Gooey, Crunchie, Soft and Moreish Triple Chocolate Chip Cookies that are perfect for any Cookie Lover!

Now, I have already done many a cookie recipe in my time, such as my Chocolate Oat Cookies, and my Chocolate Orange Cookies… but I realised I have never put up my main go-to recipe for cookies (that I bake almost twice a week these days!). Honestly, they’re cookie perfection and such an adaptable recipe.

These cookies are what I based the recipe for my Chocolate Orange Cookies on as this recipe is utterly delicious and so versatile that it beautifully turned into them too!

These cookies are perfect just out of the oven when warm and gooey, or when left to cool they are IDEAL with a glass of cold milk or a cuppa – basically, they go with anything at any time on any day.

You could bake them for a couple minutes longer to get a crunchier outside, but still have a gooey outside, which I often do, or even bake them for a minute less to have the gooiest and softest cookies in the world.

I realise that everyone likes there cookies done slightly differently to the next person, so these are all about the baking time.

These cookies get the crinkle effect from the types of sugars used and the amount of chocolate used! You can always put less chocolate chips in if that takes your fancy, or even have them plain, but I am an utter Chocoholic so always put in the maximum.

I often use actual chocolate chips that you can buy in the baking isle to make them super easier, but you can use chunks of a bar to get a more chocolatey pocket which is just YUM.

I’m obviously a fan of Triple Chocolate recipes as my No-Bake Triple Chocolate Cheesecake is one of my favourite recipes ever (THE LAYERS ARE AWESOME), but you can’t be a triple chocolate cookie. Like honestly, there is nothing better.

Well, I mean using these cookies are the base of the No-Bake Triple Chocolate Cheesecake would be incredible… maybe I will do that next time.

If you find that your cookies can spread or get a little weird, its often down to how the mixing is different, or the ingredients themselves. It’s why I always use the same sugars and the same ingredients because it makes me get a perfectly consistent cookie. You can however add in a tablespoon of cornflour to prevent them spreading if that is something you struggle with.

When you look at the pictures you can see just how chocolatey and delicious they are and you can understand why they usually get eaten within the hour. I have often mistakingly burnt myself trying to eat one straight out of the oven, but you know… worth it.

If you bake these for a minute longer, you can use them for a cookie sandwich and put a scoop of ice cream inside, and you end up with the most delicious dessert for a comfy night in.

I often make more than one batch in a go because they are so moreish, and luckily with a recipe like this you can just double or triple it. However, still don’t necessarily put more than 6-8 on a tray in a go. My cookies don’t spread, but as I have already said some others can so be wary!

RECIPE UPDATED AUGUST 2019 – I’ve updated this recipe to suit my newer, and more up to date style – this consisted of switching the flour from Self Raising to Plain, and increasing the amount slightly! The original is still just as tasty, however, I love the newer version too. Find the original in the notes section!

I hope you love this recipe! Enjoy! x

Triple Chocolate Chip Crinkle Cookies!

Gooey, Crunchie, Soft and Moreish Triple Chocolate Chip Cookies that are perfect for any Cookie Lover!
5 from 23 votes
Print Pin Rate
Category: Dessert
Type: Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 Cookies
Author: Jane's Patisserie

Ingredients

  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 100 g White Granulated Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 25 g Cocoa Powder
  • 225 g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 100 g White Chocolate Chips
  • 100 g Milk Chocolate Chips
  • 100 g Dark Chocolate Chips

Instructions

  • Preheat your oven to 180C/160C Fan/375F and line two-four baking trays with parchment paper. Mine are quite large trays (40cm) to make sure the cookies don't touch!
  • Mix together the Butter and both Sugars until light and fluffy and thoroughly combined! Using an electric mixer is far easier for this because it gets very fluffy and perfect!
  • Mix in the Vanilla and the Egg until thoroughly combined, then mix in the Cocoa Powder, Flour, Bicarbonate of Soda, Baking Powder and Salt until a thick paste/cookie dough is formed.
  • Fold in the Chocolate Chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6-8 on each tray to be safe) I also use a 5cm cookie dropper/ice cream scoop to make them identical sizes.
  • Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful Crunchy. 
  • Once baked, remove from the oven and gobble them all up - don't burn yourself on the chocolate!

Notes

  • TOP TIP - If they look a little too domed for you still when they're fresh out the oven, tap the tray's onto the work surface a couple of times and the cookies will flatten out a smidge - leave to cool fully on the tray still. 
  • They are super super gooey when warm so you could serve them with a dollop of ice cream if you like (vanilla is perfect with it) and they are an utter crowd pleaser.
  • If you wanted to just use one type of chocolate you could as well, I just always stick to the same amount weight wise!
  • These Cookie Scoops (affiliate link) are ideal for the job and have three sizes! I use the middle size for these cookies.
  • These will last for 4-5 days after baking, but honestly they will be eaten before then. 
  • The mixture can be chilled before baking, and they can also be frozen raw or baked. 
  • Recipe updated August 2019
  • Original recipe
    • Everything is the same, apart from the original used to use 175g Self Raising Flour instead of the 225g Plain. I also used slightly less chocolate chips. Method and everything else is the same!
Nutrition Facts
Triple Chocolate Chip Crinkle Cookies!
Amount Per Serving
Calories 225 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 28mg9%
Sodium 131mg6%
Potassium 105mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 220IU4%
Calcium 48mg5%
Iron 0.5mg3%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cookie Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

105 Comments

  • katie
    October 19, 2020 at 12:57 pm

    5 stars
    absolutely loved them

    Reply
  • Charlene
    October 11, 2020 at 10:09 pm

    Hi
    Can you use the block stork in place of butter? Would they still taste as good?

    Reply
  • Charlotte
    September 26, 2020 at 4:56 pm

    5 stars
    Thought I’d give this cookie recipe a go during lockdown, super easy and really impressed and perhaps also surprised with how good they came out! Cannot wait to treat my mum to a homemade cookie and cuppa tomorrow. This will definitely be my go to cookie recipe!

    Reply
  • Tracey
    September 16, 2020 at 7:22 pm

    5 stars
    Hi Jane, I made these last night and the are absolutely delicious. I’m new to your blog (so happy I found it) and can’t wait to try out some more recipes!! Thank you 🙂

    Reply
  • A
    September 13, 2020 at 8:51 pm

    Hi , I am due to make this recipe however I was wondering what the butter should be like , should it be room temperature or should it be taken straight from the refrigerator ?

    Kind regards

    Reply
    • Jane's Patisserie
      September 13, 2020 at 9:58 pm

      If using a baking spread, use straight from the fridge, if using unsalted butter, just slightly more towards room temp so it’s easier to mix in!

  • Amelia
    September 9, 2020 at 3:13 pm

    5 stars
    So tasty! Me and my partner made them last night but we don’t like dark chocolate so used 150g each of milk and white and it worked perfectly!

    Reply
  • Kate Paterson
    August 2, 2020 at 12:50 pm

    5 stars
    Wow, what an amazing recipe. My son a surely loves them. I doubt they will see tomorrow!!

    Reply
  • Lucy
    July 30, 2020 at 4:13 pm

    5 stars
    I’ve made these many times and they’re absolutely delicious! I wanted to make them a little smaller this time as I want to put them on a birthday cake. Should I cook them for less time or just the same? x

    Reply
    • Jane's Patisserie
      July 30, 2020 at 7:52 pm

      Ahh yay! And if they are smaller they will need less time x

  • Alex Lacey
    July 7, 2020 at 12:55 pm

    5 stars
    Hi Jane,
    Firstly, I LOVE your website – I don’t bother looking anywhere else for delicious recipes!

    I just wanted to say after testing, that 35g of Cocoa powder works much better than the 25g stated here. I was finding they were coming out a bit greyish but now are super chocolatey. Your NY cookies recipe also quotes 35g. You may wish to consider altering the quantity stated in the recipe.

    Many thanks

    Alex

    Reply
    • Jane's Patisserie
      July 7, 2020 at 4:39 pm

      This recipe has always had 25g of cocoa powder along with a lot of my other cookie recipes so I will keep it that way – but you can use whatever you prefer!

  • Kashish
    July 1, 2020 at 1:55 pm

    5 stars
    What an incredible recipe! The whole family approves. It was so simple yet absolutely delicious, I’ll be making these so often now, thank you!!

    Reply
  • Abi
    June 20, 2020 at 9:52 pm

    5 stars
    My favourite cookie recipe, I make them every other weekend and everyone loves them. Fantastic recipe 😍

    Reply
  • Emma
    June 9, 2020 at 10:38 am

    Hi Jane, I don’t have any granulated sugar in the house. I have light soft brown sugar, demerara, light muscavoda, golden caster sugar and white caster sugar? Will any of these work in place of the granulated sugar??
    Thanks

    Reply
  • Lou
    June 8, 2020 at 4:18 pm

    Hi Jane ,
    Regarding the flour switch out , If I do the SR flour version, do you still use the baking powder and Bicarb, since SR has its own raising agents? ( currently dont have any plain flour to hand)- Thanks

    Reply
    • Jane's Patisserie
      June 8, 2020 at 7:38 pm

      Hiya! Yes originally I still used the baking powder and bicarbonate (As they are small amounts) with the self raising flour! x

  • Olivia Nestor
    June 5, 2020 at 2:37 pm

    Hi!! Was just about to use caster sugar (force of habit!) but spotted it’s actually granulated sugar you use!! Phew!!
    Just interested though….What difference does it make? Thank you so much!!

    Reply
    • Jane's Patisserie
      June 5, 2020 at 2:56 pm

      Hey! So because of the grain size, caster sugar dissolves quicker and can then cause a cookie to spread more and/or have a different texture, compared to granulated! I prefer granulated these days for cookies by far along with light brown sugar! For this recipe, I don’t generally recommend caster x

    • Olivia
      June 6, 2020 at 11:49 am

      Thank you so much for taking the time to respond so fast!!
      Have a fabulous weekend xx

  • Sharon Krimmer
    May 27, 2020 at 1:55 pm

    5 stars
    These re the BEST cookies ever! Quick question…How long would I need to bake them if from frozen?

    Thanks

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:24 pm

      Ahh yay! You would just need to add on another minute or two!

  • Rebecca Westrip
    May 25, 2020 at 12:55 pm

    5 stars
    Honestly the best cookies I’ve ever tasted!! Thank you for sharing this god-send!

    Reply
  • Sariyah
    May 22, 2020 at 1:55 pm

    Hi, quick question, do I have to use vanilla extract as I’ve ran of it but these look too delicious to wait!
    Thanks

    Reply
  • Faiza
    May 11, 2020 at 5:06 pm

    These look amazing ! I’m going to make them now! Quick question- if I only want to make 8 cookies (the amount) is it okay is I just use half of all the ingredients listed?

    Reply
    • Jane's Patisserie
      May 11, 2020 at 6:41 pm

      The only thing about this is you can’t half the egg – I would honestly suggest making the full batch, but freezing the leftover for later!

  • asf
    May 10, 2020 at 3:27 pm

    I made your chocolate orange cookies today and they were delicious!! I just found this recipe which you’ve more recently updated from self raising to plain flour. would the 50g increase make a difference in flavour at all?

    Reply
    • Jane's Patisserie
      May 11, 2020 at 9:12 am

      It won’t change the flavour no, it just changes the texture slightly!!

  • Lauren Perkins
    May 5, 2020 at 6:11 pm

    5 stars
    Very tasty cookies! Can I ask what cocoa powder you use?

    Reply
  • Sylvia
    May 5, 2020 at 2:23 pm

    These are such amazing cookies!! I made them without the bicarbonate of soda and doubled the baking power and it worked a treat!

    Reply
  • Katie C
    May 4, 2020 at 2:10 pm

    5 stars
    These were amazing, have added to my favourite recipes. Thanks so much for sharing!

    Reply
    • Claire
      June 12, 2020 at 6:07 pm

      This was an absolutely amazing recipe!!! Cannot recommend enough. They are the best cookies I’ve ever tasted. Beats any cookie you would buy from the shops. Thank you!!!!

  • Hannah Winter
    May 3, 2020 at 9:23 pm

    5 stars
    Made these for family and everyone loved them! Delicious and chocolatey!! Great to store in the freezer and bake whenever you want too! 🍪😁

    Reply
  • Sarah
    May 3, 2020 at 8:01 pm

    5 stars
    I’ve tried so many cookie recipes over the last few years but these are honestly the best I’ve ever had! Absolutely delicious and so quick and easy to make. They’re lucky to even last through an entire day in my house, my family can’t get enough!
    Thanks Jane ❤️

    Reply
  • Alex
    May 3, 2020 at 2:35 pm

    Hi, would I be able to use one large egg for this recipe? I can’t find any medium eggs in any of the shops nearby 🙁 thank you x

    Reply
  • Ceinwen
    May 2, 2020 at 9:20 pm

    5 stars
    Another great recipe, they turned out so good! This is the only place I come for my recipes because they’re so well done that I get perfect results every time!
    If you had a cook book it would be the only one in my kitchen! Thank you for the tasty cookies!

    Reply
  • Meg
    April 30, 2020 at 4:08 pm

    5 stars
    This is my go-to for triple choc chip! I was just wondering, if you removed the cocoa powder and substituted for more flour, would this recipe work ok as a normal cookie? Thanks 🙂

    Reply
    • Jane's Patisserie
      April 30, 2020 at 4:27 pm

      Hiya! I’m afraid it won’t, no. When baking cookies without cocoa powder, so a plain/vanilla cookie, they can spread a lot more. I suggest looking at my NYC cookies, but making them smaller and baking for less time! x

  • Niyatee
    April 14, 2020 at 2:52 am

    hi jane,
    is this natural cocoa or dutch processed?

    Reply
    • Jane's Patisserie
      April 14, 2020 at 9:08 am

      I use 100% cocoa powder – you can use whichever, but I generally use natural!

  • Jjja
    April 11, 2020 at 8:46 pm

    Is plain flour the same as all purpose flour?

    Reply
  • Alison Sutherland
    March 29, 2020 at 1:42 pm

    5 stars
    These are delicious. Just made 2nd batch in 3 days!! Great for a treat during lockdown!!

    Reply
  • Emma Chaplin
    February 22, 2020 at 4:42 pm

    Shame I cannot post a picture! The most gorgeous cookies made! Kiddies helped and loved them! They are big fans of Lidls cookies and these now beat them!

    Reply
  • Caroline Litteboy
    February 9, 2020 at 8:41 am

    Good morning! Please can I ask… You said the mixture can be chilled….if I make the mixture today and chill and bake tomorrow will they still be OK? Just wanted to make sure chilling them that long doesn’t affect them x

    Reply
  • […] I suggest serving with some vanilla ice cream! This is a Jane’s Patisserie recipe which you can find on her blog: https://www.janespatisserie.com/2015/03/23/triple-chocolate-chip-crinkle-cookies/ […]

    Reply
  • Ruby Akhtar
    June 1, 2019 at 10:32 pm

    5 stars
    Wow! This is the best cookie recipe!! They turned out amazing! Thank you Jane ❤😊😊

    Reply
  • Tori
    February 21, 2019 at 2:31 pm

    Made these today and they’re amazing. Like a brownie in a cookie, yum! Thank you!

    Reply
  • Haleemah
    August 7, 2018 at 10:40 am

    5 stars
    Hi Jane,
    I was wondering how big your cookie scoop is?

    Reply
    • Jane's Patisserie
      August 7, 2018 at 11:43 am

      5cm wide ❤️

    • H
      August 7, 2018 at 2:36 pm

      5 stars
      Awesome! Thanks!
      Do u remember where u bought it from?

    • Jane's Patisserie
      August 7, 2018 at 4:26 pm

      From a shop thats closed down unfortunately, but theres a link in the recipe to the new set I bought!

  • Zoe
    July 14, 2018 at 2:38 pm

    5 stars
    If you freeze a raw batch, do you thaw before baking or bake form frozen?

    Reply
    • Jane's Patisserie
      July 14, 2018 at 2:44 pm

      Just bake from frozen – add 1-2 minutes longer onto the time! x

  • Zoe
    May 5, 2018 at 4:06 pm

    When you put these on the tray with the scoop, do you flatten them out prior to baking or let them spread naturally?

    Reply
  • sameerah yousaf
    January 16, 2018 at 4:05 pm

    Hey Jane
    I made these cookies today. They taste delicioussss!! However mine came out flat for some reason and not as chunky as yours. Any tips? I must point out that I made a double batch so I doubled everything because I needed more cookies. Also they weren’t that crinkly either. Not sure what I did wrong? Maybe the batter wasn’t mixed properly???

    Reply
    • Jane's Patisserie
      January 16, 2018 at 6:41 pm

      It’s probably the mixing as you say. It might also be down to using different ingredients for example, but I would say try it as one regular batch.

  • Tasnim
    April 1, 2017 at 10:42 pm

    hi Jane! i just wanted to know once it is baked and cooled then will the cookies be chewy or crispy because i am a fan of chewy and gooey cookies and if these are chewy then this will be my LIFE LONG recipe!!!!

    Reply
    • Jane's Patisserie
      April 2, 2017 at 5:38 pm

      They are chewy & gooey indeed!

    • Tasnim
      April 3, 2017 at 11:29 pm

      Oh and Jane could I also use plain flour instead of self-raising flour because i heard that self raising flour makes it a bit cakey!! thnx
      🙂 🙂 🙂 🙂

    • Jane's Patisserie
      April 4, 2017 at 7:09 am

      I don’t know where you’ve heard that from as I would disagree… the recipe uses self raising flour for a reason.

    • Tasnim
      April 4, 2017 at 10:33 am

      Ok Jane, thanks for replying, i’m used to baking cookies with plain flour because mostly i used american recipes with cups and ounces!! 🙂

    • Jane's Patisserie
      April 4, 2017 at 4:27 pm

      Some recipes are definitely better with plain flour, but many of my cookies on my blog use Self Raising and they’re delicious. ?

    • Liestya Priskila
      September 27, 2020 at 3:47 pm

      thank for the recipe…
      i would like to ask u, can i reduce the sugar like 50 gr granulated and 50 light brown sugar? does it affect the cookie? or maybe there are alternative ways like change other ingredients grams to make the cookie still same like yours?

    • Jane's Patisserie
      September 27, 2020 at 4:44 pm

      To have results like mine, you need to use the recipe as listed. Altering the recipe will change the end results xx

  • Julsie
    October 13, 2015 at 4:19 pm

    Hi, quick question….is it possible to freeze the dough either whole or in portion sizes? Going away soon and accommodation may not have measuring facilities to make there, and I would love some cookies while away

    Reply
    • Jane's Patisserie
      October 13, 2015 at 6:04 pm

      Definitely in portion sizes, whole would be nightmare in comparison! I always freeze mine so I can have cookies when I want them, just an extra couple of minutes in the oven!

  • pass3rby
    August 16, 2015 at 12:42 pm

    Thanks, Jane! I will try and keep you posted 🙂

    Reply
  • pass3rby
    August 14, 2015 at 2:50 pm

    Hello Jane, thanks very much for this recipe. I just baked a batch and my family loved them! I was hoping to find a chocolate chip cookies recipe (without cocoa powder) and tried to click on your “Double Chocolate Chip Cookies” above to see if it’s what I’m looking for, but the link was broken.

    Reply
    • Jane's Patisserie
      August 14, 2015 at 3:05 pm

      I’m glad they went down well! I’ll look into the broken link for you, but those contain cocoa powder too – I’d recommend my milk chocolate & sea salt cookies 🙂

    • pass3rby
      August 15, 2015 at 3:14 pm

      Hi Jane, thanks for your super quick response! I had a look at your recipe for milk chocolate & sea salt cookies. Not sure if you can help me with this.

      Does that yield the same outcome in terms of texture as this triple choc chip cookies? There seem to be higher content of brown sugar, additional egg yolk, and no baking powder.

      Back to this triple choc chip cookies recipe – on your wildest guess, do you think I could safely reduce amount of both sugars and still get the same results? I.e. 70g brown sugar + 70g caster sugar 🙂

      Thanks and sorry for my length message. Have a great weekend!

    • Jane's Patisserie
      August 15, 2015 at 5:16 pm

      No texture is slightly different – still delicious though! And I’m not sure it would, I don’t think they’d crinkle or have the same texture if there was less sugar haha!

  • Jo Blogs
    April 26, 2015 at 6:10 pm

    Oh these look absolutely perfect – just how a proper American style cookie should be. I love their crinkly tops 🙂

    Reply
    • Jane's Patisserie
      April 26, 2015 at 6:30 pm

      Thank you! I tried so hard to get these right, I find they create the perfect texture of a cookie!

  • Renee's Bistro
    March 24, 2015 at 11:11 pm

    I think I just found the cookies we will be making tomorrow. I don’t have self rising flour on hand right now but I think I could find how to make my own 🙂 Thanks for sharing

    Reply
    • Jane's Patisserie
      March 25, 2015 at 10:13 am

      Thankyou so much!! ☺️ I hope you like them!

  • siljedaber
    March 24, 2015 at 8:12 am

    These look delicious! I have to try to make these, but it will be had to keep the two little monkey’s away from the cookie jar I dread. 😀

    Reply
    • Jane's Patisserie
      March 24, 2015 at 8:21 am

      Thank you! I have this issue but with my fully-grown brother and parents eating them all!!

  • charmbutterfly19
    March 24, 2015 at 6:25 am

    Omg I’m going to make these right now! I don’t care that it’s midnight!

    Reply
    • Jane's Patisserie
      March 24, 2015 at 7:33 am

      Yay!! I hope you like them!!

    • charmbutterfly19
      March 24, 2015 at 7:37 am

      *mouth full* can’t… Talk…???

    • Jane's Patisserie
      March 24, 2015 at 7:41 am

      Hahaha I shall take that as a good sign!! ?

    • charmbutterfly19
      March 24, 2015 at 3:01 pm

      OK all the cookies are gone! My kids devoured the rest for breakfast lol soooo yummy! Thanks for the recipe! ??

    • Jane's Patisserie
      March 24, 2015 at 3:16 pm

      Yay I am so glad you and they liked them! <3

    • charmbutterfly19
      March 24, 2015 at 3:24 pm

      More like loved them! ?

    • Jane's Patisserie
      March 24, 2015 at 3:43 pm

      This makes me so happy!! 🙂

    • charmbutterfly19
      March 24, 2015 at 3:52 pm

      Now we’re both happy! And I’ll be even happier when I make another batch! ??

    • Jane's Patisserie
      March 24, 2015 at 4:24 pm

      I’m making more tomorrow too :’) three batches down already!

    • charmbutterfly19
      March 24, 2015 at 4:54 pm

      You know I was supposed to be dieting lol emphasis on the word ‘supposed’ ???

    • Jane's Patisserie
      March 24, 2015 at 5:15 pm

      I’m the exact same so don’t you worry about that!! ?

    • charmbutterfly19
      March 24, 2015 at 5:19 pm

      A match made in heaven ha!

  • scarletscorchdroppers
    March 23, 2015 at 9:24 pm

    These look perfect! You can’t beat a triple chocolate cookie can you! The more chocolate the better 🙂

    Jennie // Scarletscorchdroppers

    xx

    Reply
    • Jane's Patisserie
      March 23, 2015 at 9:29 pm

      Thank you, Jennie! I totally agree!! Xx

    • Emma
      April 26, 2020 at 1:47 pm

      5 stars
      Hi Jane, I just wanted to say these cookies are the best cookies I’ve ever eaten, bought and made. I Love this recipe it’s so easy to make. I can’t find the original recipe with self raising flour, I’ve been using plain but can’t get any in the shops atm and really need to make a batch so thought I’d try with self raising. How much do I need to use?

    • Jane's Patisserie
      April 26, 2020 at 3:10 pm

      Ahh yay!! ❤️ The original ingredients are in the notes of the recipe card! Whenever I update a recipe I always keep the original in there so it stays with the recipe!

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