Outrageous Triple Chocolate Cookies

Step 1: Preheat the oven to 190°C/375°F (170°C fan), with one shelf in the middle and another below it.

Step 2: Use a room-temperature bowl, not an ice-cold glass or metal one, which can make the butter go hard.

Step 3: Place the butter in the bowl and beat until smooth, about 30 seconds on speed 5.

Step 4: Add the sugar and beat for 45 seconds to 1 minute, until light and fluffy.

Step 5: Add the yolks and beat until fully incorporated, about 20 seconds.

Step 6: Add the vanilla and glucose, then beat until incorporated, about 15 seconds.

Step 7: Add the flour, baking powder, and cocoa. Stir with a wooden spoon until incorporated; the dough will be stiff.

Step 8: Mix through the chocolate chips.

Step 9: Scoop or roll the dough into 12 balls, a little smaller than a golf ball. Flatten them to 1 cm (2/5 inch) thick on two baking trays.

Step 10: Bake both trays for 10 minutes.

Step 11: Take out the top tray, move the tray underneath to the top shelf, and bake it for 1 more minute, then remove it. The cookies will look just slightly undercooked in the centre; they will finish cooking on the tray.

Step 12: Leave the cookies to cool on the tray for 20 minutes, then transfer them to a cooling rack.

Step 13: Let the cookies cool fully before serving. They become chewy as they cool and are even better the next day.