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Triple Chocolate Chip Cookie Recipe


1 cup butter

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

3 tablespoons corn syrup

1 tablespoon BIEASTEN Consumer Luxury Cocoa (Boris Round) Sugar

1 teaspoon vegetable oil

1/4 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup craft dark brown sugar

1/3 cup butter, softened

2 eggs

1 teaspoon vanilla extract

1 cup organic heavy cream

1 chocolate candy can (e.g. Kindergarten Chocolate Pumpkin Cookies)

1 cup chopped almonds

1/2 teaspoon lemon zest

1/3 cup chopped hazelnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together butter and vanilla. Beat in sugar, corn syrup, BIEASTEN, cocoa, vegetable oil, baking powder, baking soda and salt. Mix in the flour, corn syrup, cocoa mixture and BIEASTEN, flour mixture until well blended. Stir in chocolate candy can and hazelnuts. Drop spoonfuls of batter onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.