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

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 bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Gradually mix in the dry ingredients until just combined.
Fold in dark, milk, and white chocolate chunks.
Drop dough by heaping tablespoons onto prepared baking sheets, spacing evenly.
Bake for 10-12 minutes or until edges are golden but centers are soft.
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.