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When chocolate is not enough!
Inspired by the lovers of chocolate and using the most beautiful Italian chocolate, we have mixed into this delicious chocolate cookie dough a blend of milk, dark and white chocolate pieces, providing an indulgent taste for a chocolate cookie.
Triple Choc.jpg

1 tub makes approx 50 x 20g cookies.

If making larger cookies allow longer baking times.


1 tub of thawed Triple Choc Dough



  1. Pre-heat oven to 160 degrees. 

  2. Prepare and line a baking tray with baking paper.

  3. Scoop (20g) dough and roll into balls (if making small amount re-freeze remainder of dough balls for next time) and place on a tray. Press with back of a fork to mark top (Tip: dip fork occasionally into flour to avoid sticking) or roll out dough with a rolling pin to approx 1 cm depth and cut to shape.

  4. Bake in the oven for approx 15 mins or until browned.

  5. Let rest for 5 minutes to cool before removing to rack.


  • This is a very versatile dough. And is great cookie cups and cheesecake bases or added to icecream!

  • Sandwich two thin cookies with delicious ice-cream and freeze for a great treat. 

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