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😂)
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
Hi Nagi, sorry but I have a baking nerd kind of question. Most books and websites I’ve read says that Dutch processed and natural unsweetened cocoa powders are not interchangeable. What magic did you cast to make these cookies so special that they can use either? 🙂
Hi Jen – it really depends on the recipe to be honest – for things like cakes, they may not be interchangeable without affecting the texture. But in this recipe, it’s perfectly fine to use either! N x
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!
Hi Nagi I’m a huge fan of your recipes especially your soft choc chip cookies! (Think I’ve made 5 batches in the past month hehe).
I’m so excited and ready to make these cookies but I don’t have glucose syrup or any substitute. If i omit the syrup will it still be yummy and worth baking?
Hi Selena, the glucose syrup is what gives these the perfect chewy texture – do you have molasses? N x
Would it be the same amount of molasses as glucose? X
I tried it and these were amazing. I used peanut butter chips and dark chocolate chips since that’s all I had. So delicious!!! I’ll make again when I get white chocolate chips. Thank you for sharing your amazing recipes!!!
Made this yesterday and will have to make another batch today. So awesome!! Thanks for the recipe
Hi Nagi.
I can’t find glucose syrup in the local shops (working in remote site). What can I use in place of glucose syrup? Thanks.
Hi Vivien, subs are listed in the recipe notes 🙂 N x
These biscuits are very similar to my all time favourites from Coles, only so, so much nicer (and cheaper)! They came out chewy in the middle, slight crunch around the edges and oh so chocolatey! No need for me to drive 40 minutes to my nearest Coles for my chocolate fix anymore! Thankyou! I have a batch of Byron Bay choc chip baking as we speak, they will be for my husband as he is not allowed anywhere near my triple choc biscuits! (Might sneak one of his, for taste testing)
Hi
I made these to Die for cookies many times so good
Can they be frozen ? What would be the best way to freeze them?
Thanks so much 🍪
??
Hi Lacd, are you wanting to freeze the dough before or after cooking? N x
Hi
After they are baked and cooled 🙂
Thanks so much
I made these twice now and this is going to be my go to recipe forever now. Cant get over how epic these are!! Amazing. Your recipes are so easy to make too. So impressed! Attempting some of your other recipes soon (salted caramel brownie, choc cupcake) cant wait!
Hi,
I have made these amazing cookies many times so so good 🍪
Can these cookies be frozen? If so what is the best way to do so please ?
Thanks so much
That’s awesome Mel!! Thanks so much! N x
Nagi, she is right – you are amazing! I love your recipes <3 Hi from Canada!