If you are a true chocolate lover, then you absolutely must try this Outrageous Triple Chocolate Cookies Recipe. These cookies are an indulgent symphony of rich cocoa, smooth dark chocolate, and creamy white chocolate chips, creating a chewy, melt-in-your-mouth experience that will satisfy even the most intense chocolate cravings. With just the right balance of sweetness and depth, these cookies prove that triple chocolate treats can be both decadent and perfectly textured.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of this Outrageous Triple Chocolate Cookies Recipe. Each element plays a crucial role, from the buttery softness to the bursts of chocolate in every bite. The simplicity of the ingredients belies the extraordinary results you’ll enjoy.
- Unsalted butter (60g / 4 tbsp, softened): Gives the cookies their tender, rich base and enhances flavor without extra saltiness.
- Brown sugar (2/3 cups / 120g, tightly packed): Adds moisture and a deep caramel note that complements the chocolate perfectly.
- Vanilla extract (2 tsp): Elevates the chocolate flavors with a subtle aromatic warmth.
- Egg yolks (2, at room temperature): Create structure and help achieve that chewy texture.
- Glucose (2 tbsp, or light corn syrup): Keeps the cookies moist and chewy while enhancing their glossy finish.
- Plain/all-purpose flour (1 cup / 150g): Provides structure and balance to the dough.
- Baking powder (1/2 tsp): Gives a slight rise without losing the chewy consistency.
- Unsweetened cocoa powder (1/4 cup / 30g, preferably Dutch processed): Delivers intense chocolate flavor and dark color.
- White chocolate chips (3/4 cup / 150g): Bring bursts of creamy sweetness that contrast beautifully with dark chocolate.
- Dark chocolate chips (1/2 cup / 100g): Add richness and depth to each bite.
How to Make Outrageous Triple Chocolate Cookies Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 190°C (375°F) with the fan set to 170°C. Position the racks with one in the middle and one just below it. This setup allows you to bake two trays at once, ensuring even heat distribution for that perfect chewy finish.
Step 2: Soften the Butter and Mix
Make sure your mixing bowl is at room temperature — never cold — because cold bowls can cause the butter to harden again. Beat the softened butter on medium speed until it becomes smooth. This creates the creamy base you’ll build your cookie dough on.
Step 3: Add Sugar and Cream Together
Next, add the tightly packed brown sugar and continue beating for about 45 seconds up to a minute. This step is crucial as it aerates the butter and sugar, resulting in that light, fluffy texture that makes the final cookie so lovely and tender.
Step 4: Incorporate Egg Yolks, Vanilla, and Glucose
Beat in the egg yolks thoroughly; they are key for binding and chewiness. Then add the vanilla extract for its warming perfume and the glucose (or light corn syrup) which helps retain moisture, ensuring your cookies stay delightfully soft.
Step 5: Combine Dry Ingredients
Using a wooden spoon, stir in the flour, baking powder, and cocoa powder until just combined. The dough will become stiff—don’t worry, this is exactly how it should be to achieve the perfect cookie texture.
Step 6: Fold in the Chocolate Chips
Gently mix through the white and dark chocolate chips. This mix ensures that each cookie is generously studded with rich pockets of melted chocolate that create the defining feature of this Outrageous Triple Chocolate Cookies Recipe.
Step 7: Shape and Bake
Divide the dough into 12 balls, slightly smaller than a golf ball, and flatten them to about 1 cm thick on two baking trays. Bake both trays for 10 minutes. Then remove the top tray, move the lower tray to the top shelf, and bake for an additional minute. This finish ensures the centers stay just a little undercooked, for a chewy delight once cooled.
Step 8: Cooling is Key
Let the cookies cool on their trays for 20 minutes before transferring them to a cooling rack. This step helps them set perfectly chewy and brings out their full flavor. Believe me, they’re even better the next day once those flavors have fully melded.
How to Serve Outrageous Triple Chocolate Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top of the cookies once cooled to balance the sweetness and enhance the chocolate’s depth. You can also dust with cocoa powder for an elegant touch if you’re serving guests.
Side Dishes
Pair these cookies with a cold glass of milk or a smooth cappuccino to complement their intense chocolate character. Vanilla ice cream also makes an excellent companion—the warm cookie against cold ice cream is pure heaven.
Creative Ways to Present
Arrange the cookies on a rustic wooden board surrounded by chunks of the three types of chocolate used for a visual feast. Or sandwich them with a swipe of chocolate ganache or cream cheese frosting for a decadent twist that friends will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They will remain fresh and chewy for up to 4 days, making them perfect for enjoying throughout the week.
Freezing
If you want to preserve these delights longer, freeze the baked cookies in a sealed freezer-safe bag or container. They can last up to 3 months this way. Just thaw them at room temperature before enjoying again.
Reheating
Warm up your cookies for about 10 seconds in the microwave to revive their gooey chocolate goodness. This quick heat makes them feel freshly baked and even more irresistible.
FAQs
Can I use regular corn syrup instead of glucose?
Yes, light corn syrup is a perfect substitute for glucose here, keeping the cookies moist and chewy just as intended.
Why only use egg yolks and not whole eggs?
Egg yolks add richness and moisture without the extra protein from egg whites, helping to achieve that perfect chewy texture in these cookies.
What type of cocoa powder is best for this recipe?
Unsweetened Dutch-processed cocoa powder is recommended for its smooth, mellow chocolate flavor and darker color, but natural cocoa can work if it’s what you have on hand.
Can I make the dough ahead and bake later?
Absolutely! Refrigerate the shaped dough balls for up to 24 hours before baking. This can help deepen the flavors and still yield chewy cookies.
How do I get the cookies chewy rather than cakey?
The key is the short baking time and removing the trays at the right moment while the centers are slightly underdone. Letting cookies cool on the tray completes the cooking perfectly.
Final Thoughts
There is something truly magical about this Outrageous Triple Chocolate Cookies Recipe that makes every bite a little celebration. Once you taste these chewy, chocolate-studded wonders, you’ll never want to go back to ordinary cookies. I can’t wait for you to try them and share the smiles they bring—it’s a triple chocolate dream come true!
Print
Outrageous Triple Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Outrageous Triple Chocolate Cookies combine the richness of white, dark, and unsweetened cocoa for a decadent treat. Soft, chewy, and packed with triple chocolate chips, these cookies are perfect for chocolate lovers craving a gourmet homemade snack with a gooey center and crispy edges.
Ingredients
Wet 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
- 2 tbsp glucose (substitute light corn syrup)
Dry Ingredients
- 1 cup (150g) plain/all purpose flour
- 1/2 tsp baking powder
- 1/4 cup (30g) unsweetened cocoa powder, preferably Dutch processed
Chocolate Chips
- 3/4 cup (150g) white chocolate chips
- 1/2 cup (100g) dark chocolate chips
Instructions
- Preheat Oven: Set the oven to 190C/375F (170C fan) with racks positioned on the middle and one below to ensure even baking.
- Prepare Bowl: Use a bowl at room temperature to keep the butter soft when mixing; cold bowls can harden the butter.
- Cream Butter: Place softened butter in the bowl and beat on medium speed for about 30 seconds until smooth.
- Add Sugar: Incorporate the brown sugar and beat for 45 seconds to 1 minute until the mixture is light and fluffy.
- Mix in Egg Yolks: Add the egg yolks and beat for around 20 seconds until fully combined.
- Add Vanilla and Glucose: Stir in the vanilla extract and glucose, mixing for approximately 15 seconds until integrated.
- Add Dry Ingredients: Sift or add flour, baking powder, and cocoa powder, then stir with a wooden spoon until combined into a stiff dough.
- Incorporate Chocolate Chips: Fold in the white and dark chocolate chips evenly throughout the dough.
- Scoop and Shape: Form 12 dough balls slightly smaller than a golf ball, then flatten each to about 1cm (2/5 inch) thick on two baking trays.
- Bake: Bake both trays for 10 minutes in the preheated oven.
- Rotate and Finish Baking: Remove the top tray, move the bottom tray to the top rack, and bake for an additional 1 minute. The cookies should look slightly undercooked in the center to remain chewy once cooled.
- Cool on Tray: Let the cookies cool on the baking trays for 20 minutes to set properly.
- Transfer to Rack: Move cookies to a wire rack to cool completely. They will become chewy when fully cooled and even tastier the next day.
Notes
- You can use leftover egg whites for another recipe instead of wasting them.
- Dutch processed cocoa powder gives a smoother, less acidic chocolate flavor.
- Use good quality white and dark chocolate chips for the best taste results.
- Cookies look slightly underdone out of the oven to achieve a chewy texture upon cooling.
- Chilling dough is not required but can be done if desired for thicker cookies.
