Saturday, January 8, 2011

Triple Chunk Cookies

Here's another delicious chocolate chip cookie. They are big and chunky, and trust me, that's how they are supposed to be. The recipe calls for milk chocolate, white chocolate, and semi-sweet chocolate, but you can easily substitute if one of these chocolates doesn't appeal to you. I also didn't add nuts to mine because I find that most people prefer cookies without nuts. This recipe comes from one of my young women at church... she is an awesome baker!

Triple Chunk Cookies
{makes approx. 3 dozen}

4 Cups Flour
1 tsp. baking Soda
1 tsp. Baking Powder
3 Sticks Butter, softened
1 1/4 Cup Brown Sugar, packed
2 Eggs
1 TBSP, Vanilla + 1 tsp.
1/4 tsp. Salt
1 Cup Milk Chocolate Chips
1 Cup Semi-Sweet Chocolate Chips
1/2 White Chocolate Chips
1 Cup Chopped Nuts {optional}

Preheat oven to 375 degrees.

Sift dry ingredients in a medium size bowl & set aside. In the bowl of your electric mixer, cream together sugar and butter. Add eggs and vanilla and continue to cream. Slowly add dry ingredients while continuing to mix, until all incorporated. Add chocolate chips  {& nuts if using} and mix by hand. Form into large balls and slightly flatten. Bake on parchment covered baking sheets for 12-14 minutes. Cool on wire racks... they won't really flatten out much in the baking process, so you will want to give them a good amount of time to cool down since they will be thick!


  1. I had one {or maybe two} or these! They are AMAZING!!! I LOVE LOVE LOVE them! {maybe it was three!}. Thanks for sharing!!! {oh and I LOVE that plate too, where did you get it?}

  2. Those will make a triple chunk out of me.

  3. Haha, I love Amanda's comment. Ditto it for me too!! Those look delicious!

  4. Why not add a whole 16 oz. chocolate bar too?

  5. Then they would be Quadruple Chunk Cookies!!

  6. These look so good! I agree with Amanda and Alison!! Haha!

  7. I just tried to make these and it seems like something is wrong. The dough is very it is missing some dry ingredients. It also is not very sweet. Is it supposed to have white sugar in addition to the brown sugar? Or maybe I just messed up somehow.

  8. @Melissa:

    It is a stickier dough, mostly because of all that butter. This isn't the kind of dough you can roll into a ball... you have to just plop it on your baking sheet. I double checked the recipe and I wrote it all down right. Depending on where you live, the addition {or subtraction} of flour might fix the sticky-ness issue. If you want the dough to be easier to work with, I would put it in the fridge and let it harden up a bit before trying to bake a batch. And you are right, the dough itself isn't too sweet... but with all the chocolate it should make them pretty sugary... if you add white sugar, it will make the dough even harder to work with.

    Hope that helps a bit! I didn't have any problems with my dough... but you are right that they are much stickier.

  9. Believe it or not I had problems with my dough as well but it seemed more like too much flour. I am at sea level so that might be the problem! Mine look like the picture so maybe they turned out okay but they seem slightly dry.