Procrastibaking – Triple Choc Cookies Edition

Last night when I really should have been writing for NaNo (one week left!), I decided instead I wanted to do more baking.  More specifically, procrastibaking.  I’d spent all afternoon in bed with a raging headache drinking water and feeling too headachy to write, and I felt like doing something more productive with the surviving chocolate chips than just shovelling them into my face.

So I made more cookies!

Double layer of delicious cookies!


  • 125g butter
  • 1/2 cup brown sugar
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1 1/2 cups of self raising flour
  • 1/2 cup of cocoa powder (at more if you want them to be SUPER chocolatey).
  • Selection of chocolate chips (I used white and a few milk)


  • Preheat oven to 150 degrees celcius/300 degrees fahrenheit and spray two baking trays with cooking oil (or grease/line with baking paper)
  • Combine butter and sugar until creamed (optional: eat some of this delicious mixture)
  • Add vanilla essence and egg, mix until combined
  • Gradually mix in self raising flour and cocoa powder, mix until doughy (mix through the crumbly stage and it will all come together)
  • Scoop tablespoons of the mixture and roll these into balls.  Press in the middle to flatten slightly, then place on tray.  My recipe made about 16, or 8 on each large tray (I actually made double the amount, so 32 cookies all up!)
  • Cook for 15-20 minutes.  Unless you like your cookies super crunchy, they shouldn’t be hard when you take them out of the oven.  Instead, let them cool for 10-15 minutes on their trays and they’ll become all crispy on the outside but still kind of chewy on the inside!
  • Consume (and/or share with friends/family/coworkers).

Let me know if you’re enjoying these baking posts, and if you’d like to see more of them! I’ll be back on Thursday with a pre-Singapore haul!


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