Triple Chocolate Chunk Cookies Recipe

These triple chocolate chunk cookies are exactly what you want when a serious chocolate craving hits. I’ve found that using three different types of chocolate – dark, milk, and white chunks – gives you a more interesting cookie than just one kind. The dark chocolate adds depth, while the milk and white chocolate bring sweetness and creaminess. They stay soft in the middle for days (if they last that long) but get nicely crisp around the edges.

I make these when I need to bring something to a party or when the kids have friends over. They’re also perfect for those nights when you want to curl up on the couch with something indulgent. Just remember to let them cool a bit – molten chocolate can be dangerous.

What you need for Triple Chocolate Chunk Cookies

How to make Triple Chocolate Chunk Cookies

1. Start by getting your butter right – leave it out for about an hour until it’s soft enough that your finger leaves an indent when you press it, but not so soft it’s shiny or melting. This usually takes about an hour on the counter.

2. While the butter’s softening, mix your dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. This gets rid of any cocoa powder lumps and ensures the baking soda is evenly distributed.

3. In a mixing bowl, cream the softened butter and both sugars together until it’s really light and fluffy – about 3-4 minutes. Don’t rush this step! The mixture should look almost pale and feel almost whipped. Scrape down the sides of the bowl a couple times during mixing.

4. Add vanilla, then beat in the eggs one at a time. Let each egg mix in completely before adding the next one. The batter should look smooth and glossy.

5. Add the dry ingredients gradually – I do it in three batches. Mix on low speed just until you see the flour disappear. If you overmix here, your cookies will be tough.

6. Now for the fun part – stir in all three types of chocolate chunks by hand. I like to save a few chunks to press into the tops of the cookies later – it makes them look extra tempting.

7. Chill the dough for at least 30 minutes. I know it’s tempting to skip this, but it keeps your cookies from spreading too much and helps develop a deeper flavor.

8. Preheat your oven to 350°F and line your baking sheets with parchment paper.

9. Scoop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each cookie. They will spread! If you saved some chunks, press a few into the tops of each dough ball.

10. Bake for 11-13 minutes. Here’s how to know they’re done: the edges should be set and look slightly darker, but the centers should still look a bit soft and maybe even slightly underbaked. They’ll continue cooking a bit on the hot baking sheet.

11. Let them cool on the baking sheet for 5 minutes – they’re too soft to move right away. Then transfer them to a wire rack to cool completely.

The cookies should have a slight sheen on top when they’re done, with crackly edges and those beautiful chunks of chocolate peeking through. They’ll be soft in the middle but will firm up as they cool, giving you that perfect chewy center with slightly crisp edges.

Makes about 24 cookies, depending on how much dough you sample along the way (we’ve all been there!).

Triple Chocolate Chunk Cookies

Triple Chocolate Chunk Cookies

Soft and chewy snickerdoodle cookies with a warm cinnamon-sugar coating and a rich maple twist. A cozy, flavorful treat perfect for fall and beyond!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill time 30 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 24 cookies

Ingredients

  

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chunks
• 1 cup milk chocolate chunks
• 1 cup white chocolate chunks
• ½ cup cocoa powder

Instructions

 

• Start by getting the butter right – leave it out for about an hour until it’s soft enough that your finger leaves an indent when you press it, but not so soft it’s shiny or melting. This usually takes about an hour on the counter.
• While the butter’s softening, mix your dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. This gets rid of any cocoa powder lumps and ensures the baking soda is evenly distributed.
• In a mixing bowl, cream the softened butter and both sugars together until it’s really light and fluffy – about 3-4 minutes. Don’t rush this step! The mixture should look almost pale and feel almost whipped. Scrape down the sides of the bowl a couple times during mixing.
• Add vanilla, then beat in the eggs one at a time. Let each egg mix in completely before adding the next one. The batter should look smooth and glossy.
• Add the dry ingredients gradually – I do it in three batches. Mix on low speed just until you see the flour disappear. If you overmix here, your cookies will be tough.
• Now for the fun part – stir in all three types of chocolate chunks by hand. I like to save a few chunks to press into the tops of the cookies later – it makes them look extra tempting.
• Chill the dough for at least 30 minutes. I know it’s tempting to skip this, but it keeps your cookies from spreading too much and helps develop a deeper flavor.
• Preheat your oven to 350°F and line your baking sheets with parchment paper.
• Scoop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between each cookie. They will spread! If you saved some chunks, press a few into the tops of each dough ball.
• Bake for 11-13 minutes. Here’s how to know they’re done: the edges should be set and look slightly darker, but the centers should still look a bit soft and maybe even slightly underbaked. They’ll continue cooking a bit on the hot baking sheet.
• Let them cool on the baking sheet for 5 minutes – they’re too soft to move right away. Then transfer them to a wire rack to cool completely.