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
Scale
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.
