Why You’ll Love This Recipe

With three types of chocolate packed into one cookie, this recipe offers layers of chocolate flavor and texture. The cookies are soft and chewy in the center with crispy edges, making them perfect for satisfying any sweet tooth or impressing at parties and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour

  • Baking soda

  • Salt

  • Unsalted butter (softened)

  • Brown sugar

  • Granulated sugar

  • Eggs

  • Vanilla extract

  • Dark chocolate chunks

  • Milk chocolate chunks

  • White chocolate chunks

Directions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  2. In a bowl, whisk together flour, baking soda, and salt.

  3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

  4. Beat in eggs one at a time, then add vanilla extract.

  5. Gradually mix in the dry ingredients until just combined.

  6. Fold in dark, milk, and white chocolate chunks.

  7. Drop dough by heaping tablespoons onto prepared baking sheets, spacing evenly.

  8. Bake for 10-12 minutes or until edges are golden but centers are soft.

  9. Cool on baking sheets for a few minutes before transferring to wire racks.

Servings and Timing

  • Servings: 24 cookies

  • Prep Time: 15 minutes

  • Cook Time: 10-12 minutes

Variations

  • Add chopped nuts like pecans or walnuts for crunch.

  • Use chocolate chips if chunks aren’t available.

  • Add a sprinkle of sea salt on top before baking for a salty-sweet contrast.

  • Chill the dough for 30 minutes before baking for thicker cookies.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For warm cookies, microwave for 10 seconds before serving.

FAQs

Can I use chocolate chips instead of chunks?

Yes, but chunks offer a more decadent texture.

How do I keep cookies soft?

Store with a slice of bread in the container to retain moisture.

Can I freeze the dough?

Yes, freeze in scoops and bake straight from the freezer, adding a minute or two.

Can I make these gluten-free?

Use a gluten-free flour blend as a substitute.

What if I don’t have all three types of chocolate?

Use any combination of chocolate you have on hand.

How do I prevent overbaking?

Remove when edges are golden and centers look slightly underdone.

Can I make these dairy-free?

Use dairy-free butter and chocolate.

Why chill the dough?

Chilling prevents spreading and enhances flavor.

Can I double the recipe?

Yes, it scales up well for larger batches.

What can I serve with these cookies?

Milk, coffee, or vanilla ice cream.

Conclusion

Triple Chocolate Chunk Cookies are the ultimate indulgence for any chocolate enthusiast. With their gooey centers, crisp edges, and three kinds of chocolate in every bite, they’re sure to become your go-to cookie recipe for any occasion.


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Triple Chocolate Chunk Cookies

Triple Chocolate Chunk Cookies

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 25–30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Triple Chocolate Chunk Cookies are the ultimate treat for chocolate lovers, loaded with dark, milk, and white chocolate chunks for a rich, gooey, and indulgent bite. With a soft center, crisp edges, and layers of chocolate flavor, these cookies are perfect for parties, holidays, or whenever a sweet craving strikes.


Ingredients

  • All-purpose flour

  • Baking soda

  • Salt

  • Unsalted butter (softened)

  • Brown sugar

  • Granulated sugar

  • Eggs

  • Vanilla extract

  • Dark chocolate chunks

  • Milk chocolate chunks

  • White chocolate chunks

Instructions

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  • In a bowl, whisk together flour, baking soda, and salt.

  • In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar until fluffy.

  • Beat in eggs one at a time, then mix in vanilla extract.

  • Gradually add dry ingredients to the wet mixture and stir until just combined.

  • Fold in all three types of chocolate chunks.

  • Drop dough in heaping tablespoonfuls onto prepared baking sheets.

  • Bake for 10–12 minutes until edges are golden and centers look slightly underbaked.

  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely


Notes

Chill dough for 30 minutes for thicker cookies.Add a sprinkle of flaky sea salt before baking for a gourmet touch.Use chocolate chips if chunks aren’t available.Store with a slice of bread to maintain softness.

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