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😂)
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! ❤️
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!
Sorry not sorry! They are soooo good aren’t they Rachel?!
Hi Nagi, due to a small oven can i bake one tray at a time
Hi Leanne, that’s totally fine!
BEST!!!
My diet is ruined =D
Sorrynotsorry Lidya!!
Hi instead of brown sugar can I use Demerara brown sugar
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
I made these cookies yesterday for my husband to take to work this morning. OMG!!! I had second thoughts about sharing after having one taste test cookie : ) . I decided the guys needed a big glass of milk to truly enjoy the cookies, so I sent him off to work with a carton of milk as well.
Thanks Nagi is muscovado sugar ok or regular brown sugar in powdered form what will work better
Perfect Beverly, I think you’ll be making them again 😉
Nagi,
For a long time,I have been looking for a good cookie recipe…a cookie that is tasty, crunchy but not too hard to break my teeth yet chewy enough to make it delish.
I made these cookies last week and they were everything I have been looking for!
The nephews were calling them the triple threat chocolate cookie!
The batch was gone in a day!
They were amazing!
Thank you 🙏
You’ll be making more I imagine! I’m so glad you loved them!
Just made these tonight and they are so good and chocolatey!
Wahoo!
Hi Nagi,
I’ve now cooked a batch of these and think that they are excellent.
Next time, though, I will substitute chopped nuts (hazelnuts, walnuts or even almonds) for half of the white chocolate chips and think that will take them onto an even higher level.
I’m so glad you love them Phil, nuts would be amazing in them!
These were a huge hit with my hubby. He said they were the best cookies I’ve ever made. They have a great texture and are sooo chocolatey. I did find the dough really stiff and it was difficult to mix in the chocolate chips other than that it was super easy. I will need to make a double batch next time!!
I’ so glad they were a hit Kylie, always make a double batch 😉
The absolute worst thing about these damn biscuits is WAITING for them to cool down. They’re good warm, still gooey (I couldn’t resist!) but they are great when properly cooled and chewy and waiting for that to happen while the kitchen smells like delicious baked chocolatey goodness is pure torture!
I was surprised as how little butter was required and personally I prefer my baked goods with a decent amount of salt to offset the sweetness, but I’m going to double the recipe next time!
SO GOOD.
Okay so, this is another winner Nagi. 15yr old son – “Great recipe mum, make sure you keep making these cookies” and tonight from my husband – “I ate one of those cookies, you should be selling them, they’re amazing “ Enough said.
Woah that’s great Gen!!
Nagi,
I’m hoping that your reference to ‘glucose’ means glucose syrup because I’ve ordered 500g of it today on line – my local stores didn’t have it in normal domestic kitchen sized bottles.
Now that’s dedication!! Yes glucose syrup – I hope you love the cookies!!!!
Many thanks, I’ll now sleep easy knowing I have all of the ingredients required (or will have when it’s delivered).
Wow, Nagi, these are amazing! I have my favorite chocolate chip cookie recipe, which I didn’t think anything could take the place of, but holy cow, I think I found a new favorite! They remind me of Coles’ triple chocolate cookies, but 1 million percent better! Thank you!!! 🙂
OMG that is SO FUNNY you mentioned that, cause that’s EXACTLY what I wanted to copy! I didn’t think anyone else obsessed about them 😂 I’ve always thought they were better than Byron Bay ones! And it’s from that packet that I got the tip about glucose – when I added it, it was the final piece of the puzzle!! N xx
I made these and love the flavor but mine are hard not chewy. What did I do wrong?
Me too, loved the flavor but mine came our hard instead of chewy. You said less cooking time, would you also recommend lowering the oven temperature?
Hi Susie, sounds like they cooked slightly too long! They look quite soft the they come out of the oven but don’t be fooled and cook them longer – they will set!
Can the recipe be doubled or tripled?
Can and SHOULD! 😂
I have been a professional cook and have owned a restaurant and catering business. I made these the other day and used a smaller scoop and got 25 rather than a dozen. They were GREAT and unseated my older favorite chocolate cookie recipe, which I may send you, EVERYONE LOVED THEM…but there is one big problem…the recipe doesn’t make enough of these!! They were all gone within 15 mins!! I’m making more this weekend and will double or triple the recipe and that probably won’t be enough. I’ve even got people begging for a dozen for themselves…GOOD JOB!!
Oh I Hear ya Gary! You can never have enough cookies!!! 🍪
They just came out of the oven and haven’t tried them yet…but I did add a pinch of Maldon salt as they went into the oven.
Yum, I hope you love them Gary!
Hello, hard core chocolate monster right here! These look so darn fine I’m nearly licking my screen!
Love the secret ingredient! Now I’m wondering if you’ve ever used glucose powder???
No I haven’t Shari!