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Home Baking

Outrageous Triple Chocolate Cookies

By:Nagi
Published:14 Jun '19Updated:13 Jan '23
135 Comments
Recipe v Video v Dozer v

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!

Close up of hand breaking a Better than Byron Bay Triple Chocolate Cookie. Chewy on the inside, 40% chocolate, with crispy edges.

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.

Pile of Triple Chocolate Cookies on a plate, ready to be eaten. Chewy on the inside, 40% chocolate, with crispy edges.

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. 😂

Ingredients in Triple Chocolate Cookies

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 ☺️)

How to make Triple Chocolate Cookies
Overhead photo of Triple Chocolate Cookies on a cookie sheet - filled with 40% chocolate!

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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Overhead photo of Triple Chocolate Cookies on a cookie sheet - filled with 40% chocolate!

Outrageous Triple Chocolate Cookies

Author: Nagi
Prep: 15 minutes mins
Cook: 12 minutes mins
Total: 27 minutes mins
Baking
Western
4.96 from 49 votes
Servings12
Tap or hover to scale
Print
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Recipe video above. Better than Byron Bay Triple Chocolate Fudge Cookies with 40% chocolate! Crispy on the edges and truly chewy on the inside (rather than just being sloppy raw cookie dough) thanks to a secret ingredient – glucose. And they live up to their name – these are outrageously rich!

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:

RECIPE INFO (for baking nerds!): These cookies are made extra rich by using yolks instead of whole eggs, extra chocolatey by using dutch processed (though normal is fine too), and real serious chew from 3 things:
  • 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.
1. Glucose – sub light corn syrup. Gives the cookies a terrific chew you don’t normally get in homemade cookies! Found this as an ingredient on the packet of cookies I wanted to copy.
Suspect golden syrup and molasses will also work and the small quantity used shouldn’t affect the flavour (especially given how much chocolate is in this!) but I haven’t tried these.
2. Cocoa powder – Dutch processed gives it a stronger chocolate flavour but is more expensive than everyday cocoa powder. Works just fine with normal cocoa powder!
3. Chocolate chips – feel free to use chunks, or roughly chop block chocolate. Best to use baking chocolate (ie chocolate chips and blocks found in the baking aisle at the grocery store) but actually, eating chocolate works just fine in cookies!
4. 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.
5. Different measures in different countries – cup and tablespoon sizes differ slightly between countries. Because of the consistency of this dough, I’m confident it’s forgiving enough to work irrespective of the country you are in (except Japan, please use weights provided)- I’ve played around with different cup and tbsp sizes combos. But note – it’s good practice to stick to listed weights or cups when making a recipe rather than switching in between. 🙂
6. Storage – chew is even better the next day! Store in a very airtight container. Great for 3 days, then the middle tends to lose that juice chew a bit – but still terrific!
7. Nutrition per cookie.

Nutrition Information:

Calories: 248cal (12%)Carbohydrates: 34g (11%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 7g (44%)Cholesterol: 44mg (15%)Sodium: 28mg (1%)Potassium: 171mg (5%)Fiber: 1g (4%)Sugar: 21g (23%)Vitamin A: 170IU (3%)Calcium: 77mg (8%)Iron: 1.1mg (6%)
Keywords: Chewy cookies, Chocolate cookies, Triple chocolate cookies
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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135 Comments

  1. Stacey says

    December 3, 2023 at 3:19 pm

    5 stars
    My go-to chocolate cookie recipe! Absolutely delicious 😋 it does have a lotttt of chocolate chips, I usually use a little less.

    Reply
  2. Kaleah says

    August 13, 2023 at 1:28 pm

    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.

    Reply
  3. Marcus says

    July 26, 2023 at 11:28 am

    4 stars
    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?

    Reply
  4. Zanda says

    July 12, 2023 at 9:13 pm

    5 stars
    I love baking cookies and these are delicious and easy.

    Reply
  5. TJ says

    November 26, 2022 at 5:54 pm

    5 stars
    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.

    Reply
  6. Finn says

    November 22, 2022 at 2:09 pm

    Really great recipe. 5 out of 5 without thought. I really love your great recipes Nagi, keep it up!

    Reply
  7. BG says

    October 11, 2022 at 1:44 pm

    5 stars
    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!

    Reply
  8. Candice says

    September 3, 2022 at 1:58 pm

    Hands down the BEST cookies I’ve ever made. In your face Mrs Fields 🙂 !!!!

    Reply
    • Nagi says

      September 3, 2022 at 2:04 pm

      BEST RESPONSE EVER 😂

      Reply
  9. Ruth says

    May 18, 2022 at 2:05 pm

    5 stars
    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.

    Reply
  10. deb rose says

    March 2, 2022 at 1:13 pm

    5 stars
    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!)

    Reply
  11. Jo says

    February 27, 2022 at 5:34 am

    5 stars
    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 😀

    Reply
  12. Patricia says

    December 23, 2021 at 2:32 pm

    5 stars
    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!

    Reply
  13. Carmay says

    December 21, 2021 at 7:28 am

    5 stars
    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

    Reply
  14. Jules says

    December 15, 2021 at 2:20 pm

    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

    Reply
    • Nagi says

      December 15, 2021 at 5:24 pm

      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

      Reply
      • Jules says

        December 15, 2021 at 7:18 pm

        Ah press some in the top AFTER baking I would have never thought of that! Thanks so much!!!! 😀

        Reply
  15. Shannon says

    November 29, 2021 at 7:22 am

    Can this dough be kept frozen? Like scoop and freeze for later?

    Reply
    • Nagi says

      November 29, 2021 at 5:52 pm

      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

      Reply
  16. Jodie-Ann Arklay says

    November 21, 2021 at 5:47 pm

    5 stars
    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

    Reply
  17. Lydya says

    November 4, 2021 at 9:09 am

    5 stars
    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!

    Reply
    • Lydya says

      November 4, 2021 at 9:12 am

      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 😝

      Reply
  18. Carlee says

    August 29, 2021 at 8:19 pm

    5 stars
    Holy moly. These are dangerous. Made 2 batches in the last 2 days.

    Reply
  19. a person says

    August 22, 2021 at 11:29 am

    Could I omit the glucose/corn syrup? They seem a bit too sugary and I don’t think I need them to be chewy, would the recipe not work if the glucose was omitted and not replaced?

    Reply
    • Nagi says

      August 23, 2021 at 7:13 pm

      Hi, you need the glucose in these cookies sorry. Leaving it out will change the entire texture – N x

      Reply
  20. Mary says

    August 10, 2021 at 4:58 am

    Hi Nagi! Excited to try these cookies! Just curious…did you test them with semi sweet or bittersweet chips or something else? I happen to have both on hand. Do you have a preference? Thank you! Love your site. (I’m just here for the sweets!) And BTW… I’m a cat person but Dozer makes me want a golden!!!!

    Reply
    • Nagi says

      August 10, 2021 at 9:04 am

      Hi Mary, I use white chocolate and dark chocolate (semi-sweet) here 🙂 N x

      Reply
      • kaye says

        September 27, 2021 at 12:58 am

        5 stars
        this is beyond perfection 💓 finally found the one i’ve been looking for since forever!!! thank you, Nagi and Dozer 😘

        Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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