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. 😂
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
Outrageous Triple Chocolate Cookies
- 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)
- 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!)
- 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.
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😂)