Triple Chocolate Cookies are reserved for Hard Core Chocolate Monsters only! Loaded with 40% dark and white chocolate chips, these chewy cookies are RICH with a capital R – and we wouldn’t have it any other way!
BETTER than Byron Bay Triple Chocolate Cookies
Yeah, that’s a BIG call……and totally obnoxious to say.
But I’m standing by it!!!😇
Byron Bay Cookies are Australia’s favourite cafe cookies. And after sharing a copycat of the popular White Chocolate Macadamia Nut Cookies, it was inevitable that the next target would be their mighty chocolate ones. (Update: followed by Byron Bay Choc Chunk Cookies!)
They promise to be fudgy and loaded with chocolate chunks. I bought one (two, three!) …. and you know what? I was disappointed. They weren’t fudgy at all – in fact, the texture was kind of crumbly like Shortbread – and had less chocolate in it than I expected.
So I ditched them. And decided to make my own “perfect” Triple Chocolate Cookies.
What they taste like
These Triple Chocolate Cookies are:
VERY chocolatey – with 3 chocolate hits in the form of cocoa for the cookie dough, dark AND white chocolate chips. 40% of the cookie is chocolate!!
Crispy on the edges – so you know you’re eating a cookie rather than raw cookie dough (though I know there are plenty of cookie dough fans out there!)
Chewy on the inside thanks to a secret ingredient… GLUCOSE! Stole that idea from the ingredients of the packet of one of Triple Chocolate Cookies that I used as my muse. 🙂
PS When I say these cookies are chewy, I really do mean chewy as opposed to fudgy and soft, like brownies.
What you need
A LOT of chocolate. And not much else. 😂
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
How to make them
Nothing tricky or unusual with the making part.
Impatient bakers will be happy to hear that there’s no refrigeration needed.
And those without an electric beater or stand mixer will be happy to hear that with a bit of an arm workout, these cookies can be made with just a wooden spoon (a beater just makes it easier ☺️)
These are the cookies you make the you want a serious chocolate fix.
These are the cookies you make if you want to impress the pants off your girlfriends at book club.
These are the cookies you make if you want to be the first to sell out at the school bake sale.
And these are the cookies you make just because you literally cannot buy cookies like this here in Australia. Bakeries simply don’t sell cookies like this!
I know you’ve been good all week. Heavy on the salads, low on the pastas.
Go on, you deserve it! 😉 (And if you don’t, your family does… right??) ~ Nagi x
Watch how to make it
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Outrageous Triple Chocolate Cookies
Ingredients
- 60g / 4 tbsp unsalted butter , softened
- 2/3 cups (120g) brown sugar , tightly packed
- 2 tsp vanilla extract
- 2 egg yolks , at room temperature (Note 4 for using leftover whites)
- 2 tbsp glucose (sub light corn syrup, Note 1)
- 1 cup (150g) flour , plain/all purpose
- 1/2 tsp baking powder
- 1/4 cup (30g) cocoa powder , unsweetened, preferably Dutch processed (Note 2)
- 3/4 cup (150g) white chocolate chips (Note 3)
- 1/2 cup (100g) dark chocolate chips (Note 3)
Instructions
- Preheat oven to 190C/375F (170C fan) with one shelf in the middle and another under it.
- Use a bowl at room temp, not ice cold glass/metal (butter will go hard).
- Place butter in bowl and beat until smooth – about 30 seconds on speed 5.
- Add sugar and beat for 45 sec to 1 min until light and fluffy.
- Add yolks, beat until fully incorporated (~20 sec).
- Add vanilla and glucose, beat until incorporated (~15 sec).
- Add flour, baking powder and cocoa. Stir with wooden spoon until incorporated (will be a stiff dough).
- Mix through chocolate chips.
- Scoop / roll 12 balls a touch smaller than a golf ball, then flatten to 1cm / 2/5″ thick on baking trays (2 trays).
- Bake both trays for 10 minutes.
- Take top tray out, move tray underneath to top shelf and bake a further 1 minute then remove. The cookies will look ever so slightly undercooked in the centre – they will finish cooking on the tray (this is how we make them chewy!)
- Leave cookies to cool on the tray for 20 minutes, then transfer to cooling rack.
- Allow to cool fully before serving (becomes chewy when cools, even better the next day!)
Recipe Notes:
- brown sugar
- glucose (secret ingredient, idea taken from ingredients listed on packet of cookies I wanted to copy!)
- taking out of oven while a TOUCH undercooked – heat from tray finishes cooking them and keeps them chewy.
Nutrition Information:
Recipes for cookie monsters
Life of Dozer
When Dozer got sent to the naughty corner today (though as someone pointed out, his “naughty corner” involves a big cosy bed and furry cushion so it’s hardly a punishment😂)
Hi Nagi.
Love these cookies. Can you freeze them?
My family enjoy all your recipes. Stay safe and well, we are looking forward to your cookbook. Have a great Christmas.
XxCarmay
Hi Nagi!
Hope you are well and looking forward to taking a bit of a Christmas break from working on the eagerly anticipated cookbook (I hope it’s on the shelves next year so my Christmas gifts for everyone are SORTED! 🤗🤗🤗).
I was just wondering what you thought about making these cookies festive with red and green M & M’s. Would you just press a few into the top before baking? Or substitute some or all of the choc chips with them?
Many thanks!
Jules
Hi Jules – you could definitely swap some or all of the chips for mini M&Ms. To get a nice looking top, I would also press a few into the cookies as soon as they come out of the oven! N x
Ah press some in the top AFTER baking I would have never thought of that! Thanks so much!!!! 😀
Can this dough be kept frozen? Like scoop and freeze for later?
Hi Shannon – I haven’t tested that yet. You can freeze most cookie doughs but I am not sure if it will affect the chewiness of these. N x
I made these for my son to take for supper at cub camp. But we did 200g of each, white, milk & dark chocolate bits. Now Ridiculously Outrageous Quadriple Choc cookies. Loved by everyone. Oh and I made them slightly smaller & got twice as many. Yummo
Hi I’m wanting to enjoy this for Sunday (son’s birthday), however can I bake it Friday? Just keep the whole lot in the fridge? In a cake box? Please assist thank you!
Sorry I posted on the wrong page, was meaning the chocolate cake page 😀 you see I use your recipes so much I confused the pages 😝
Holy moly. These are dangerous. Made 2 batches in the last 2 days.
Could I omit the glucose/corn syrup? They seem a bit too sugary and I don’t think I need them to be chewy, would the recipe not work if the glucose was omitted and not replaced?
Hi, you need the glucose in these cookies sorry. Leaving it out will change the entire texture – N x
Hi Nagi! Excited to try these cookies! Just curious…did you test them with semi sweet or bittersweet chips or something else? I happen to have both on hand. Do you have a preference? Thank you! Love your site. (I’m just here for the sweets!) And BTW… I’m a cat person but Dozer makes me want a golden!!!!
Hi Mary, I use white chocolate and dark chocolate (semi-sweet) here 🙂 N x
this is beyond perfection 💓 finally found the one i’ve been looking for since forever!!! thank you, Nagi and Dozer 😘
Oh my goodness these are divine. I used agave syrup in place of glucose and it worked out great. I confess I haven’t managed to wait until they cool before scoffing two warm ones 😂😂🐷🐷
Perfect Joanna! N x
Whilst these are delicious I found they are turning out puffy and almost cake like yet the recipe decribes them to be crispy edged cookies – where am I going wrong cookie masters ?? 😩
Thank you, Nagi, these are delicious. I had to make them gluten free as I have Coeliac disease but they are still the best cookies I’ve ever made. Used the new Caramilk cooking bits instead of the white chocolate, as I only had those. YUM.
Perfect Karen, sounds amazing! N x
THIS IS THE MOST AMAZING RECIPE!!! Don’t think, just make it! The hardest part is waiting for it to cool and not eating the whole lot.
Question for Nagi – can the dough be made in advance, refrigerated/frozen, and then baked later?
Thank you! Just made them! swapped the white choc bits for dried cranberries. but otherwise was faithful.
they are awesome!
I’m afraid I altered the recipe. I added a 1/4 cup of coconut (I needed to use it up), 1/4 cup walnuts and a 1/4 tsp of chipotle powder. I’m not fond of white chocolate, so I added extra semi sweet and some unsweetened baking chocolate pieces. Yummy.
Scrumptious! I have yet to find even one of your recipes anything less than delicious. Only downside is that my jeans keep getting smaller and smaller. These cookies will probably warrant a trip to the mall to buy new (bigger) jeans!
The easiest, peasiest cookies to make and tasted oh-so-yummy. I actually preferred to have them still warm from the oven (or maybe it was just too painful to wait until they were fully cooled.) Had to ration them carefully in order not to blow my diet. Thanks, Nagi!
I don’t have glucose or corn syrup. What did you use? So can I use golden syrup?
These are so good!
These are like a cookie and a brownie had a baby! I love them! ❤
My kids made these yesterday. So fudgy and delicious!
I’m so glad they were a hit Amy!! N x