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Triple Chocolate Cookies are loaded with 40% dark and white chocolate chips,  crispy on the edges and truly chewy on the inside (rather than just being sloppy raw cookie dough) thanks to a secret ingredient - glucose. These chewy cookies are RICH with a capital R!

Prep Time    : 15 mins
Cook Time   : 12 mins
Total Time    : 27 mins

Servings      : 12


·         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 (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)


1.   Preheat oven to 190C/375F (170C fan) with one shelf in the middle and another under it.
2.   Use a bowl at room temp, not ice cold glass/metal (butter will go hard).
3.   Place butter in bowl and beat until smooth - about 30 seconds on speed 5.
4.   Add sugar and beat for 45 sec to 1 min until light and fluffy.
5.   Add yolks, beat until fully incorporated (~20 sec).
6.   Add vanilla and glucose, beat until incorporated (~15 sec).
7. Add flour, baking powder and cocoa. Stir with wooden spoon until incorporated (will be a stiff dough).
8.   Mix through chocolate chips.
9.   Scoop / roll 12 balls a touch smaller than a golf ball, then flatten to 1cm / 2/5" thick on baking trays (2 trays).
10. Bake both trays for 10 minutes.
11. 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!)
12.Leave cookies to cool on the tray for 20 minutes, then transfer to cooling rack.
13.Allow to cool fully before serving (becomes chewy when cools, even better the next day!)


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.   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. 🙂
5. 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!
6.   Nutrition per cookie.

Recipe from recipetineats.com

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