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Outrageous Triple Chocolate Cookies

20 mins Cook
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Copy of NomNom Recipes 1 105

Triple Chocolate Cookies are exclusively meant for those who are true enthusiasts of intense chocolate flavors. Packed with an indulgent combination of 40% dark and white chocolate chips, these soft and chewy cookies exude an undeniable richness that’s absolutely unapologetic – and we wouldn’t prefer it any differently!

Chocolate Cookies Outrageous Triple Chocolate Cookies

BETTER than Byron Bay Triple Chocolate Cookies

I understand that expressing this might come across as bold and somewhat arrogant, but I’m standing my ground on this statement! Byron Bay Cookies hold the esteemed position of being the most beloved café cookies in Australia. Following our successful attempt at replicating the famed White Chocolate Macadamia Nut Cookies, it was only a matter of time before we set our sights on recreating their formidable chocolate counterpart. (Update: Soon to be followed by the Byron Bay Choc Chunk Cookies!)

Our aspirations for these cookies were sky-high, envisioning a treat that would boast a wonderfully fudgy texture and an abundance of chocolate chunks. Succumbing to curiosity, I purchased a few (maybe more than a few!)… and the verdict? Disappointment. They lacked the anticipated fudginess, and their texture resembled more of a crumbly Shortbread than anything else. Moreover, the chocolate content fell short of my expectations.

Consequently, I decided to part ways with them and embarked on a journey to craft my own rendition of the “perfect” Triple Chocolate Cookies.

What they taste like

Introducing the Triple Chocolate Cookies:

A symphony of chocolate awaits, featuring a trio of chocolate indulgence: cocoa-infused cookie dough, complemented by generous portions of dark and white chocolate chips. In fact, an impressive 40% of the cookie’s composition is dedicated to chocolate goodness!

Satisfyingly crispy at the edges, offering that unmistakable cookie experience that sets it apart from the realm of raw cookie dough (though I acknowledge the fervent cookie dough aficionados among us!).

Yet, it’s the interior that holds the secret to its chewy allure – a discreet addition of glucose. This ingenious touch was inspired by the ingredients list of a Triple Chocolate Cookie packet that served as my muse.

P.S. Allow me to clarify that when I describe these cookies as chewy, I’m referring to a delightful chewiness that stands distinct from the realm of fudgy, soft textures reminiscent of brownies.

What you need

An abundance of chocolate takes center stage, with minimal distractions.

As for those leftover egg whites, I’ve compiled a comprehensive list of creative uses for them. You can explore these egg white recipes in detail within this curated collection.

How to make them

The process of making these cookies is straightforward and uncomplicated.

For those who are eager to dive into baking without delay, I’ve got great news – there’s no need for any refrigeration steps.

Even if you don’t have access to an electric beater or a stand mixer, fear not. With a touch of elbow grease, these cookies can be crafted using just a trusty wooden spoon (although a beater does make things a tad easier). These are the cookies you turn to when you’re seeking an intense chocolate fix.

These are the cookies you present when you want to amaze your girlfriends at book club.

When it comes to dominating the school bake sale, these are the cookies you whip up to secure the title of the first ones to disappear.

And here’s your opportunity to produce cookies that simply can’t be found in Australian bakeries. Remarkably, such cookies aren’t part of their offerings!

I understand you’ve maintained a disciplined week – focusing on salads and keeping pasta portions in check.

Indulge yourself – you’ve earned it! (And if not you, surely your family deserves a treat, right?)

Outrageous Triple Chocolate Cookies

Outrageous Triple Chocolate Cookies

Triple Chocolate Cookies are exclusively meant for those who are true enthusiasts of intense chocolate flavors. Packed with an indulgent combination of 40% dark and white chocolate chips, these soft and chewy cookies exude an undeniable richness that's absolutely unapologetic – and we wouldn't prefer it any differently!
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 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 your oven to 190°C/375°F (or 170°C fan-assisted), ensuring one oven shelf is positioned in the middle and another directly beneath it.
Opt for a room-temperature bowl, avoiding the use of ice-cold glass or metal to prevent the butter from solidifying.
Begin by placing the butter in the bowl and beating it until it turns smooth, typically around 30 seconds at speed 5.
Introduce the sugar into the mix and continue beating for approximately 45 seconds to 1 minute, until the mixture transforms into a light and fluffy texture.
Incorporate the egg yolks, beating until they're fully integrated, taking around 20 seconds.
Add the vanilla extract and glucose, continuing to beat until they're well incorporated, which typically takes about 15 seconds.
Integrate the flour, baking powder, and cocoa into the mixture. Stir the mixture using a wooden spoon until all components are well combined. This will result in a firm dough.
Gently fold in the chocolate chips, ensuring an even distribution.
Shape the dough into approximately 12 balls slightly smaller than a golf ball's size. Then, flatten these balls to a thickness of 1cm (2/5") on two baking trays (you'll need two trays for this).
Bake both trays in the oven for 10 minutes.
Retrieve the upper tray, shift the lower tray to the upper shelf, and continue baking for an additional 1 minute. The cookies should appear slightly undercooked in the center – this is intended, as they will continue to cook while resting on the tray. This step contributes to their desired chewiness.
Allow the cookies to cool on the tray for approximately 20 minutes, before transferring them to a cooling rack.
For optimal texture, ensure the cookies are completely cooled before serving. Their chewiness tends to enhance as they cool, and they are even more delightful the following day!


For the baking enthusiasts out there, here's some detailed recipe information: To achieve an extra level of richness, swap out whole eggs for yolks. For a heightened chocolate experience, opt for Dutch processed cocoa (though regular cocoa works well too). The delectable chewiness of these cookies stems from a trifecta of factors: Glucose: If you don't have glucose, light corn syrup can be a suitable substitute. This ingredient, inspired by the cookies you wished to replicate, imparts an exceptional chewiness that sets these homemade cookies apart. Golden syrup and molasses might also work, though I haven't personally tested them. The modest quantity used shouldn't substantially affect the flavor, especially considering the abundance of chocolate in the recipe. Cocoa powder: Dutch processed cocoa contributes a more intense chocolate flavor, although standard cocoa powder is a satisfactory alternative that won't break the bank. Chocolate chips: You're free to use chocolate chunks or roughly chopped block chocolate. While baking chocolate (available in the baking aisle) is ideal, regular eating chocolate serves its purpose splendidly in these cookies. For those leftover egg whites, I've compiled a collection of recipes that utilize them. These egg white recipes can be conveniently located within this recipe collection. Bear in mind that measuring units (cups, tablespoons) can slightly vary between countries. Fortunately, due to the dough's consistency, it's fairly forgiving and adaptable regardless of your location (excluding Japan, where provided weights should be followed). I've experimented with different combinations of cup and tablespoon sizes. However, it's generally advisable to adhere to the specified weights or measurements in a recipe, maintaining consistency throughout. Storing these cookies yields rewarding results – the chewiness actually improves the next day! Utilize an extremely airtight container for storage. Enjoy these treats for up to 3 days; beyond that, the center's chewiness may slightly diminish, although they'll still be quite enjoyable. For those curious about the nutritional information per cookie, please refer to the details provided in the recipe.
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