Dessert

Outrageous Triple Chocolate Cookies Recipe

ByJack Voss April 20, 2026April 20, 2026

Introduction

These Outrageous Triple Chocolate Cookies combine dark, white, and cocoa flavors into one decadent treat. With a chewy texture and rich chocolate chips throughout, they’re sure to satisfy any chocolate lover’s cravings.

The image shows several chocolate cookies with white and dark chocolate chips on top, laid out on a white marbled surface. The cookies are round with a dark brown, slightly cracked texture, and the white chocolate chips are scattered unevenly across each cookie's surface, giving a contrast of creamy white against the rich, dark cookie base. Some small chocolate crumbs and chips are scattered between the cookies, adding a casual and fresh-baked feel. The cookies have a dense and thick look, with the chips slightly melted and embedded in the dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g (4 tbsp) unsalted butter, softened
2/3 cup (120g) brown sugar, tightly packed
2 tsp vanilla extract
2 egg yolks, at room temperature
2 tbsp glucose (or light corn syrup)
1 cup (150g) plain/all-purpose flour
1/2 tsp baking powder
1/4 cup (30g) unsweetened cocoa powder, preferably Dutch processed
3/4 cup (150g) white chocolate chips
1/2 cup (100g) dark chocolate chips

Instructions

Step 1: Preheat the oven to 190°C (375°F) or 170°C fan, arranging one shelf in the middle and another below it.
Step 2: Use a room temperature bowl to prevent the butter from hardening. Place the softened butter in the bowl and beat until smooth, about 30 seconds at medium speed.
Step 3: Add the brown sugar and beat for 45 seconds to 1 minute until the mixture is light and fluffy.
Step 4: Add the egg yolks and beat until fully incorporated, roughly 20 seconds.
Step 5: Stir in the vanilla extract and glucose, continuing to beat for about 15 seconds until blended.
Step 6: Add the flour, baking powder, and cocoa powder. Stir with a wooden spoon until the dough is stiff and fully combined.
Step 7: Fold in both the white and dark chocolate chips evenly through the dough.
Step 8: Divide the dough into 12 balls, each slightly smaller than a golf ball. Flatten each ball to about 1cm (2/5 inch) thick and place on two baking trays.
Step 9: Bake both trays for 10 minutes. Then remove the top tray and slide the bottom tray onto the top shelf. Bake this tray for an additional 1 minute.
Step 10: The cookies may look slightly undercooked in the center; this ensures a chewy texture. Let them cool on the trays for 20 minutes.
Step 11: Transfer the cookies to a cooling rack and allow them to cool completely before serving. They become even chewier the next day.

Tips & Variations

Use leftover egg whites for meringues or omelets to avoid waste.
For an extra chocolate boost, sprinkle a few extra chips on top before baking.
Substitute glucose with light corn syrup if unavailable.
Using Dutch-processed cocoa powder improves the depth of chocolate flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To enjoy, thaw at room temperature; warming slightly in the oven or microwave can restore softness.

How to Serve

The image shows several dark brown chocolate cookies scattered on a white marbled surface. Each cookie is thick and round, with uneven, slightly cracked textures. Large, round white chocolate chips are embedded throughout the cookies, some partially melted, giving a creamy contrast to the dark dough. Smaller dark chocolate chips are also dotted on the cookies and the surface, adding extra texture. Small crumbs and chocolate chips are scattered between the cookies, enhancing the casual, freshly baked appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of yolks?

This recipe specifically uses egg yolks to achieve a rich, chewy texture. Using whole eggs may change the consistency, making the cookies less chewy and more cake-like.