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😂)
My only complaint about this recipe is that it didn’t make enough cookies! I mean, it made 18 cookies, but they were gone in a few hours lol. So delicious and chocolatey. They are similar to the triple chocolate cookies that Lidl supermarket sells in their bakery section (but better, obviously!)
I made these but instead of different types of choc chips, I put in milk choc chips, peanuts, and mini marshmallows to make rocky road biscuits. They’re so tasty!
Delicious but did anyone else find there to be way too many chocolate chips? My gut told me it looked like too many so I only put about 3/4 of the recommended amount in and still after a solid 5 minutes of mixing by hand, there were too many chocolate chips to hold in the batter
It did seem like there were too many chocolate chips, and I also used a little less than the recipe called for, but I just squished them into the dough as I was balling up each cookie. I had planned to squish remaining chips on top of the cookies, but I ended up just eating them…
My go-to chocolate cookie recipe! Absolutely delicious 😋 it does have a lotttt of chocolate chips, I usually use a little less.
I tried making these dairy-free using Nuttelex and super dark choc chips. Unfortunately the Nuttelex seemed to make the dough runnier than it looked in your video – I attempted to thicken it with a bit of extra flour/cocoa, which helped. I still found the dough extremely sticky so ended up plonking them onto the baking trays without any shaping. Still taste great, just a little more ‘rustic’ in appearance!
For anyone else attempting a dairy-free version, this might work better using a firm dairy-free butter block, which supermarkets seem to stock fairly frequently now.
Mine are in the oven right now and looking good. I did find they had so many chocolate chips that it was difficult to push the dough together into balls; has anyone else had a similar problem?
I love baking cookies and these are delicious and easy.
This recipe is delectable. I’m not a cookie baker in general and tend to be more into slices or cheesecakes or no bake cakes just due to ease. This recipe is quick and easy to whip up. I didn’t have glucose but did have golden syrup and it gives a lovely chewy and slightly burnt butter/nut taste. It’s not a bad taste at all. The cookies were delicious. I will definitely be printing this for my kitchen folder because I will be making it again.
Really great recipe. 5 out of 5 without thought. I really love your great recipes Nagi, keep it up!
Nagi! This recipe is incredible. I’ve never made a cookie so soft, chewy and delicious.
One question — Is there a way to remove cocoa from the recipe so I can make a white choc macadamia version? I foolishly tried replacing cocoa with more flour but the dough melted flat in the oven and turned out sort of loose like kinetic sand. I don’t know a lot about baking but I guess it’s something to do with cocoa absorbing more moisture, creating that nice fudgy density? Please tell me there’s a way to adapt this so I can make a similar textured cookie in other flavours!
Hands down the BEST cookies I’ve ever made. In your face Mrs Fields 🙂 !!!!
BEST RESPONSE EVER 😂
I made these cookies yesterday. Chewy, moist and delicious. Way better that Byron Bay Triple Chocolate cookies. Easy to follow instructions and video. Excellent recipe notes.
absolutely delicious and will be my go to for choc chip cookies. did accidentally add whole eggs and still all good. i know they are said to be better the next day but don’t think the batch will last that long (and i doubled it!)
Just… wow…! I made these for my friends yesterday (using golden syrup instead of the glucose), and there were instant demands for them to go to the top of the ‘make again’ list.
I couldn’t believe that something so easy to make was so tasty! Thank you 😀
I overcooked the first batch and my family still gobbled these up. The second batch I took out earlier and man, oh man. These are the most delicious cookies I have ever made. Easy and reliable recipe. Nagi, you are a dream. Thank you!
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 😝