Ingredients
Method
- Preheat your oven to 190C/375F with one shelf in the middle and another underneath.
- Use a room-temperature mixing bowl so the softened butter remains perfectly pliable.
- Place the softened butter into your bowl and beat vigorously until it becomes velvety and smooth.
- Add the tightly packed brown sugar and continue mixing until the mixture appears light and fluffy.
- Drop in the room-temperature egg yolks and beat until they seamlessly blend into the butter base.
- Pour in the pure vanilla extract and the sticky glucose, mixing just until the liquids are absorbed.
- Pour the all-purpose flour, baking powder, and Dutch-processed cocoa powder into the wet mixture.
- Stir everything manually using a sturdy wooden spoon until an intensely dark dough begins to form.
- Sprinkle the creamy white chocolate chips and the dark chocolate chips over the thick cocoa dough.
- Fold the morsels evenly throughout the dough using firm, sweeping motions.
- Portion out twelve equal balls that are just a touch smaller than a standard golf ball.
- Flatten each glossy sphere to exactly one centimeter thick on your prepared baking trays.
- Slide both loaded trays into the hot oven and bake them entirely undisturbed for exactly ten minutes.
- Take the top tray out, move the bottom tray to the top shelf, and bake for one final minute.
- Remove the beautifully baked treats from the heat while the centers still look slightly undercooked.
- Leave your cookies to cool completely on the hot tray for twenty minutes so they can gently finish setting up.
Notes
If you don't have glucose syrup, substitute it directly with light corn syrup to maintain the chewy texture.
Allow the cookies to cool completely on the baking tray to ensure the centers set properly without falling apart.
Allow the cookies to cool completely on the baking tray to ensure the centers set properly without falling apart.