Triple chocolate chunk cookies

    (99)
    25 min

    A combination of dark chocolate, white chocolate and milk chocolate chunks are used for these very chocolaty cookies that have something for everyone!


    87 people made this

    Ingredients
    Serves: 16 

    • 110g unsalted butter
    • 100g caster sugar
    • 4 tablespoons soft brown sugar
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 140g plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 50g chopped dark chocolate
    • 50g chopped white chocolate
    • 50g chopped milk chocolate

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 190 C / Gas 5. Line a baking tray with a silicon mat or parchment.
    2. Beat butter, caster sugar and brown sugar together in a large bowl until creamy and smooth. Add egg and vanilla; whisk vigorously until well combined.
    3. Whisk flour, salt and bicarb together in a small bowl. Stir flour mixture into butter mixture until just combined. Fold in chopped chocolate. Drop cookie dough by the spoonful on to prepared tin.
    4. Bake in the preheated oven until golden brown, about 10 minutes. Cool on the tin for 10 minutes then transfer to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (77)

    by
    66

    These turned out absolutely perfect. I made this with my two boys this morning so we could bring a random act of kindness to their babysitter. We only made one change and that was upping the vanilla to a full teaspoon. I didn't really measure the chips out, I just used the random amounts I had in each bag that I had leftover from other cookies. I made no other changes. These turned out wonderfully. We baked the cookies at 350 degrees and they were done in exactly ten minutes. The boys really liked the different chips in this cookie and it was great for me because I could use up the little bits I had in my cupboard in each chip bag PLUS it made the perfect amount--neither too much or too little. This recipe's a keeper.  -  22 Oct 2011  (Review from Allrecipes US | Canada)

    by
    26

    I am not bashful about calling it as I see it, assigning a low star rating to a recipe if I feel it warrants it. I know Chef John has quite an avid following but frankly, I don’t get it. I’ve tried a few of his recipes (which are fairly basic and generic in most instances anyway) and have been less than impressed every time, particularly since he is a “professional” and not a home cook. In this case, I found these cookies, simply put, greasy and unattractive. Further, they are only a very slight variation of the Toll House Cookie, the only difference being that he slightly increases the ratio of white sugar to brown sugar, a very negligible difference in the overall outcome. I took a bite out of fairness for the purpose of this review but did not continue – then again, if you like the greasy and sort of flattish Nestle Toll House cookie, you’ll like this one too as it’s essentially the same recipe. Hubs was a little more favorable than I, saying they were edible, but “not like your grandma makes.” Note: also, for the purpose of submitting the best possible photo of these cookies, I selected a few of the better looking ones. Most did not look as good as the picture.  -  24 Nov 2013  (Review from Allrecipes US | Canada)

    by
    20

    This was such a good cookie recipe! Loved that it uses different flavor chips. the cookie part was very good too, not too sweet. I doubled the recipe and everyone was fighting over the cookies. they couldn't come out of the oven fast enough. my cookies didn't spread that much they kind of stayed in drop form, after the first pan came out and I realized that, it was an easy fix by flattening the cookie slightly with a cup before putting in the oven. this will be my new go to recipe for chocolate chip cookies!  -  09 Jan 2012  (Review from Allrecipes US | Canada)

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