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!
- 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
- 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.
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 InformationYield 18 Serving Size 1 cookie
Amount 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?
Post linked to #CookBlogShare