Since I have exams this week, I thought I’d share these chewy triple chunk cookies. After all, if they can’t help me survive exams then nothing can! They’re thick, chewy, rich and indulgent – just what I’ve been craving!
Now, of course, the most important thing about these cookies is the chunks. After all, there are 3 different types! I like to use milk chocolate, white chocolate, and fudge chunks. But if you can’t get fudge chunks then you can use a few alternatives:
- butterscotch chips
- dark chocolate chunks
- cinnamon chips (for all you lucky US people who can get hold of them!)
- extra milk or white chocolate chunks
- chopped nuts (I like macadamias or almonds)
- dried fruit (personally, I like cranberries and would really recommend a little orange zest if you do go down this route)
- crushed Oreos could potentially work!
- mini marshmallows (not 100 grams though… that would be masses! Perhaps a couple of handfuls!)
- mini chocolate candy such as m&ms or smarties
There are so many options that you can put in almost anything! Some people put popcorn or potato chips (crisps for UK people) in cookies, so certainly anything goes!
Like my single-serving eggless chocolate chip cookie, I use cornstarch in this recipe. This helps to make the cookies chewy and stop them from over-spreading in the oven. Cornstarch is the same as cornflour, but not cornmeal. Be careful not to mix those up and your cookies should turn out perfectly chewy!
Another trick to help the cookies stay thick and chewy is to chill the dough. I’m sorry, I know that you want your cookies now, but it really is worth the wait! If you want chewy cookies that aren’t paper thin, then you have to chill your dough. For a no-chill cookie recipe, try this one or even these cookie cupcakes!
The reason that these triple chunk cookies use two types of sugar is two-fold. Caster sugar helps to stop the cookie overspreading (it’s a real issue, trust me!). Dark brown sugar adds depth of flavour and the fudginess (is that even a word? Probably.) that we all know and love in a good chocolate chip cookie. You can use light brown sugar instead of dark brown if you don’t have any, and granulated sugar can take the place of caster sugar.
One other important thing is vanilla extract. I use a lot purely because that’s how I like my cookies! I figure that if you can’t taste it then what’s the point? However, if you prefer a little less vanilla flavour then feel free to cut out 1 tsp.
On another note, I recently got hold of some cookie butter for the first time – I can’t wait to try it! I’ve got plenty of recipes in mind that’ll make good use of it! Plus, we found a jar of nutella in the back of the cupboard that’s almost out of date so I don’t doubt that I’ll have some nutella recipes coming soon as well!
Sadly though, I’m writing this post as a distraction from further maths revision and a pain flare I’m currently having, so I’ll leave it there for today. Enjoy and let me know in the comments what foods you crave during exams or other stressful times!
Good luck cooking!
Chewy Triple Chunk Cookies
These easy cookies are just as good as from the bakery! Packed full of milk and white chocolate chunks as well as fudge chunks, they're super chewy, thick and delicious! The ultimate treat for dunking in a glass of milk!
Ingredients
- 170 grams (1 1/2 sticks) butter, softened
- 50 grams (1/4 cup) granulated sugar
- 150 grams (3/4 cup, packed) dark brown sugar
- 1 tbsp vanilla extract
- 1 large egg
- 250 grams (1 1/2 cup) plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp cornstarch/cornflour
- 100 grams (1/2 cup) white chocolate chunks
- 100 grams (1/2 cup) milk chocolate chunks
- 100 grams (1/2 cup) fudge chunks, see notes
Instructions
- In a stand mixer, beat the butter on high speed until light and fluffy, around 1-2 minutes. Add the sugars and continue beating on high speed until light in colour and fluffy.
- Add the egg and vanilla and mix on low speed until evenly incorporated, scraping down the side of the bowl as necessary. In a separate bowl, mix the flour with the bicarbonate of soda and cornstarch.
- With the mixer on low speed, gradually begin to add the flour mix at a steady pace, allowing it to be mixed in gradually. Once just combined, add all 3 types of chunk and mix on low speed until just mixed through. Cover the bowl with clingfilm and chill for 2 hours in the fridge.
- Preheat the oven to 180°C (350°F) and line 2 sheet trays with parchment paper. Uncover the cookie dough and scoop it into balls with around 1 tbsp dough in each.
- Place them well-spaced apart on the trays and bake for 10-12 minutes or until just cooked in the middle yet still soft. Allow them to cool for 5 minutes on the tray before removing to a rack to allow them to finish cooking properly. Once cooled, place in an airtight container and consume within a week.
Notes
Fudge chunks can be swapped for any other mix-ins such as nuts, dark chocolate chunks, butterscotch pieces, chocolate candies etc.
If you want to make the mix in advance, it can be made and then chilled for up to 3 days. Allow it to come to room temperature for 30 minutes before baking if you do keep the raw dough in the fridge for this long. Minimum 2 hours chill time is mandatory for these cookies.
Nutrition Information:
Yield: 18 Serving Size: 1 cookieAmount Per Serving: Calories: 251Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 79mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g
All nutrition values are an estimate and may vary.
For more dessert recipes, try my strawberry & white chocolate cupcakes with white chocolate cream cheese frosting. They’re absolutely delicious and perfect for summer! You could also try my single-serving brownie in a jar if you’re looking for more exam-time foods.
For a healthier study snack, try these spicy Italian roasted chickpeas – they’re my other true love. Perfectly crispy with garlic powder, herbs and chilli flakes… what could be better?
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Hannah, these cookies look so perfect! And your photography is improving by the day – I’m so proud of you. Wish you all the best for your exams (thank goodness mine are over now, it’ll go so quickly honestly!) Shivani xo
p.s. a note about the cookie butter – that stuff is ADDICTIVE. In fact, you might not like it, so best just to send it my way 😉
Thank you so much Shivani – that’s so sweet of you to say! I must say, I’ve been admiring your photography for such a long time now that I thought I’d test something a little more minimal with pale backgrounds for this recipe and it worked so well – no wonder your photos always look so incredible! I’m nowhere near your level of food styling though 😛
Thank you! My exams are all over now luckily – they’re just progression exams so not the real things and I missed one due to my health, but I think they went ok and it’s all good practice for the real ones! How did yours go?
I’m afraid I might not be sharing – I have thousands of ideas for baking with it that I’m so excited to test!
Oooh I love a cookie! Especially a chewy cookie 🙂
Me too! Bonus points when said cookie is a big one! I’m so glad you like the look of them!
These sound delicious and would be absolutely loved in my house. I like the mixture of different chunks and fudge chunks in particular are getting my attention as I have recently bought a bag of caramel & sea salt ones but haven’t had a chance to use them yet! I hope your exams are going well and am keeping everything crossed for you Hannah! Thank you for sharing your cookies with #BakingCrumbs 🙂
Thank you so much! The combo of chunks was mostly based on what we can usually get as I’ve only seen butterscotch chips a few times and always forget to buy smarties or chocolate m&ms! I’ve never seen caramel and sea salt chunks before but they sound incredible – totally my sort of thing! Where did you get them?
Thank you so much! They’re all done now and weren’t disastrous so I’m mostly just relieved that they’re over and I can get back to recipe testing now that I don’t have to revise any more!
I wouldn’t be cookie butter either tbh! That is so kind of you Hannah, and I am so glad your exams are over now too!
ooh I love the look of your cookies, what a treat.
Thank you so much! They absolutely are a treat – perfect as a snack with a nice cup of tea or warm fresh from the oven with a scoop of ice cream!
They look like yummy cookies!
Thanks – they taste as good as they look, I promise! I’ve certainly eaten enough to know over the course of my exam week!
Homemade cookies are the best! These look yummy! #CookBlogShare
I’m so glad you think they look good, Donna! I absolutely agree – homemade cookies always beat store-bought – especially since you can actually pronounce the ingredients!
These look delicious – i love the idea of fudge chunks in them as well as chocolate chips. I hope your exams went well. #CookBlogShare
Thanks so much – my exams went ok (I think – I have yet to get my grades back!). I’m so glad you think these cookies look good – they’re our family favourite cookie recipe and it’s taken quite a few tries to get it right!
Hannah, these cookies look perfect and sound delicious! I love a nice and chewy cookie, especially ones filled with fudge chunks too – especially when they are still a little warm and served with ice cream! Hope the your exams all went well 🙂 #cookblogshare
I’m with you on every word of that comment – it sounds like we have very similar tastes in cookie! Thank you so much – I think the exams went ok but I have yet to get my results so fingers crossed!
Perfect loooking cookies just makes you want to dip your hand into the screen to reach in and grab one
Thanks so much – I’m so glad that you think they look good! I must say too, one batch makes a lot! We ended up with a nice big tin full to share with friends and family (although it only lasted about a day I think!)
What I would do to have one of these right now! Look like such a treat- I love chunky, chewy cookies best of all.
Me too – there’s nothing better than a good thick and chewy cookie packed full of chocolate chunks! They’re definitely a perfect sweet treat!
Now you’re talking…how amazing do they look? Packed full of chocolate and fudge chips they are entering epic territory! I love my cookies chewy with crisp edges and these fit the bill perfectly. Thank you so much for sharing these with #BakingCrumbs good luck with those pesky exams!
I’m so glad you like the look of them – they really are as good as they look! Thank you so much for the luck – I’m just starting to get my results back now so fingers crossed they’re all ok!
I think you’re doing amazingly well juggling everything at the moment, the exams, the blog, your health. You deserve ALL the cookies sweetheart. Not long now until the end of summer term xxx
Aww thank you so much – that really means a lot! Only about 3 and a half weeks left now for me luckily – I can’t wait to have a bit more time to work on recipe testing!
I’ve just looked at these and gone full Meg Ryan in a Diner. (Google it!)
I probably shouldn’t have googled that and started watching the video with the volume so loud! Thank you though – it means a lot that you like the look of them so much!
These were amazing Hannah. Will definitely be making again.
I’m so glad you enjoyed them! They’re definitely pretty close to being the perfect cookie!