This is the Mrs Higgins Classics Triple Choc Cookies, featuring 17% white and dark chocolate compound and 1.5% cocoa powder.
The cookies presented with a circular shape, measuring approximately 6 cm in diameter and 1 cm in thickness, with an even brown colour scattered with small cubes of white and darker brown chocolate compound. The surface was relatively smooth, while the crumb appeared fine and dense. Aroma opened with a sweet sugar and cocoa cookie character.
Initial contact delivered a dry biscuit with a firm exterior, although the structure was neither crunchy nor crisp. Instead, the dense crumb yielded into a slight chew that persisted towards the centre. Through the mid-palate, the expected chocolate profile remained subdued, with the base developing more like a strongly sweet sugar cookie with a margarine-like character. The biscuit lacked the richer cocoa and buttery depth expected from a triple-chocolate formulation.
The dense crumb gave the sweetness a compressed, almost syrup-bound character, with a texture reminiscent of golden syrup. Towards the finish, the chocolate compound remained relatively resistant to melting and contributed little additional chocolate richness, instead increasing the overall sweetness. The result was a finish dominated by sugar rather than cocoa or chocolate.
Overall, a chocolate cookie with a predominantly sugary flavour progression and dense, slightly chewy texture, resulting in a sweet but structurally dry profile where the limited chocolate development undermined the intended triple-chocolate character.
This Mrs Higgins Classics Triple Choc Cookies contained 300 g. It was produced in New Zealand and purchased in Sydney, Australia in 2026.