Devil’s triple chocolate chunk cookies

Devil's Triple Chocolate Chunk Cookies

I have previously claimed that my Devil’s Chocolate Chip Cookies are the best cookie you’ll ever eat. Well, I’m here to eat humble pie and tell you that they’re actually the second best cookie you’ll ever eat!  And all it took was the simplest of tweaks. I don’t know why this never occurred to me, but it was a simple case of necessity (I didn’t have the right amount of chocolate) forcing me to try something a little different. The result was the Devil’s Triple Chocolate Chunk Cookie which, I promise you, is the best cookie you’ll ever eat.  Probably.

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  • 4¾ ounces / 135g coconut oil
  • 5 ounces / 140g dark soft brown sugar
  • 4 ounces / 115g dark brown muscovado
  • 1 large egg
  • 1 teaspoon of vanilla
  • 4¼ ounces / 120g plain flour
  • 4¼ ounces / 120g bread flour
  • ¾ teaspoon of baking powder
  • ¾ teaspoon of bicarbonate of soda
  • ¼ teaspoon of salt
  • 3½ ounces / 100g dark chocolate chunks
  • 3½ ounces / 100g milk chocolate chunks
  • 3½ ounces / 100g white chocolate chunks


Preheat the oven to 180°C (160°C fan) / 356°F (320°F fan).

Melt the oil slowly in a saucepan large enough to take the sugars.

Once the oil has melted, remove the pan from the heat and mix in both sugars.

Add the egg and vanilla and beat well so everything is combined.

Sift the flours, baking powder, bicarbonate and salt into a mixing bowl.  Add the sugar mixture and combine.

Add all the chocolate chunks and combine by hand.

Make large heaped tablespoon-sized balls (about 2 ounces or 60g each) and place onto a lined baking sheet a few centimetres apart.  These have an even spread so about an inch to an inch-and-a-half or 3-4 centimetres apart should do it.

Cook for 10-12 minutes and then remove to a wire rack to cool.


They are edible after about five minutes if you want something warm and gooey, or if you want to really appreciate that crispy chew, leave to cool completely.


It is claimed that the chocolate chip cookie was discovered by accident in 1930 by Ruth Wakefield, owner of the Toll House Inn, Whitman, Massachusetts. She added broken chocolate bar pieces to her cookie batter assuming they would melt. How wrong she was. Originally, she called them Butterdrop Do Cookies, but in 1936, when she published her first cookbook Toll House Tried And True Recipes, she renamed them Chocolate Crunch Cookies. Her original was smaller, simply a mouthful about the size of a US quarter dollar. Her recipe was snapped up by Nestlé (paying her with a lifetime supply) who in 1939 launched the now ubiquitous Chocolate Chip Cookie. The chocolate chip is by far the most preferred cookie in the USA at 53%, while the peanut cookie is the favourite of just 16% and the oatmeal cookie 15%.

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The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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