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Chocolate chunk cookie fingers recipe

Chocolate chunk cookie fingers recipe

53 ratings

These triple chocolate cookie fingers are shaped perfectly to dip into your favourite mug. This fun bake is a great way to get the kids in the kitchen. See method

  • Makes 16 fingers
  • Takes 50 mins
  • 242 calories / serving
  • Vegetarian


  • 120g salted butter
  • 100g caster sugar
  • 150g light brown soft sugar
  • 1 medium egg, lightly beaten
  • 1 tsp vanilla extract​
  • 160g plain flour
  • ½ tsp baking powder
  • 80g milk chocolate, roughly chopped into 5mm chunks
  • 80g dark chocolate, roughly chopped into 5mm chunks
  • 80g white chocolate, roughly chopped into 5mm chunks

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    7g 37%
  • Sugars

    23g 25%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 30.3g Protein 2.7g Fibre 1g


  1. Melt the butter in a pan over a medium heat. Add the sugars to a large mixing bowl, then pour over the butter and stir to create a smooth paste. Add the egg and vanilla extract and stir to evenly combine.
  2. Sift the flour and baking powder over the batter and beat until you have a smooth, uniform, loose dough. Fold through the chocolate chunks.
  3. Line a 20cm square baking tin with baking paper. Compact the dough into the tray, smoothing it into the corners to create an even layer with clean hands. Chill in the fridge for 30 mins.
  4. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.
  5. Bake the dough for 15-18 mins, until evenly golden, then remove from the oven and gently tap the tray on a work surface to help flatten the cookie. Cool completely in the tray.
  6. Turn out and remove the baking paper, then cut into 16 equal-sized fingers and leave to set for a minimum of 2 hrs, then use to dunk in a freshly brewed cup of tea. The cookies will keep in an airtight container for up to 5 days.

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