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😂)
Nada says
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)
Lacd says
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 🍪
??
Nagi says
Hi Lacd, are you wanting to freeze the dough before or after cooking? N x
Lacey says
Hi
After they are baked and cooled 🙂
Thanks so much
mel nobee says
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!
Lace says
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
Nagi says
That’s awesome Mel!! Thanks so much! N x
Viv says
Nagi, she is right – you are amazing! I love your recipes <3 Hi from Canada!
Marg says
Made these today for the second time after discovering the recipe last week. They’re so easy and extremely popular. Used only about 1/3 of the sugar today and they are sweet enough. Thank you Nagi, another failsafe winner!
Montserrat says
Hi Nagi,
Never tasted better chocolate chip cookies. I’m making my second batch as we speak!!
They are scandalous!!!Thank you!
Kate Maxwell says
To make double do I just double the recipe?
Nagi says
Sure can Kate! Enjoy! N x
Felicia says
I don’t know how anybody can wait 20mins for the cookies to cool down!
Nagi says
It’s the hardest part of the recipe Felicia! N x
Irene says
Do you think I can use maple syrup instead of glucose syrup?
Nagi says
Hi Irene, subs are listed in the recipe notes! Enjoy! N x
Magda says
I’ve made then so many times and they are delicious but today they came out much lighter? I’ve added more than enough cocoa powder (52g…) so not sure what happened there! Waiting for then to cool
Lucky says
These are so good! Can’t wait to make again 🙂
Nagi says
Double batch next time Lucky ☺️
Jane says
I used golden syrup instead of glucose syrup as per the notes.
The cookies tasted fantastic and were chewy!
Nagi says
Wahoo! I’m so glad you loved them Jane! They never last long here ☺️🐷
Betka says
Please tell me who in the world could STORE these for 3 days? Nagi, how did you even find out what happens after 3 days?
Nagi says
People with self control – I am not one of them 😂
Lily says
Good cookies! Very tasty! I didn’t have glucose so I used Dark Karo syrup & it worked well.
I over baked by mistake (made them a tad smaller & didn’t adjust bake time)of course a bit dry. Next time I’ll have it right. This is a wonderful recipe!
Nagi says
Hi Lily, yes these cookies are deceptive and Harden when cool! I’m so glad you enjoyed them though – N x
Amy says
I haven’t been heavy on the salads and light on the pasta this week yet I am making these for the second day in a row. Nagi is known as Queen Nagi in our household. Never misses. Another amazing recipe! Byron Bay cookie co has nothing on these!
Amy says
Oh! And I used half the sugar and replaced glucose with 1tbsp of molasses and it turned out amazing!
Amanda Jane Onus says
These are amazing, you are amazing! How do you do it? So delicious. Just bought more choc.chips so.i can make them again.
Nagi says
Woot! I’m so happy you love them – they are dangerously addictive!
N says
This is the first sweet recipe I try from your site! I figured it was time after trying dozens of incredible foolproof savory recipes from you! These do not disappoint! I’m so glad I tried them! They are thick, chewy and fudgy! I doubled the recipe cuz well I know better than to make only 12 cookies! You are amazing! Seriously! ❤️
Rachel says
Woe is my diet. Made this with my toddler today and two thumbs up! Both my husband and ate more than what was good for us but no regrets. Sooo good!
Nagi says
Sorry not sorry! They are soooo good aren’t they Rachel?!
Leanne says
Hi Nagi, due to a small oven can i bake one tray at a time
Nagi says
Hi Leanne, that’s totally fine!
Lidya Rachmawati says
BEST!!!
My diet is ruined =D
Nagi says
Sorrynotsorry Lidya!!
Mayanka says
Hi instead of brown sugar can I use Demerara brown sugar
Nagi says
Hi Mayanka, I imagine it would work but you may have crystals in the end result as it may not dissolve as easily as regular brown sugar (as demerara is a larger grain) – N x