I’m completely obsessed with these Triple Chocolate Chunk Cookies. The dough bakes up thick, dense, and fudgy with just the right amount of chew, while the edges stay perfectly crisp. Each bite is filled with rich bittersweet (or semisweet) chocolate and creamy milk chocolate for a balanced flavor that’s honestly irresistible.
They were inspired by my all-time favorite cookie: The Chocolate Chip Cookie, so if you haven't tried it yet, make sure you do!
These cookies are perfect for chocolate lovers year-round, but they shine especially during cozy winter months when rich, decadent bakes are in demand. They’re also a wonderful addition to Christmas cookie trays, Valentine’s Day treats, or as a homemade gift to share with friends and neighbors.
For casual baking, they’re a crowd-pleaser at birthdays, bake sales, or summer barbecues—because let’s be honest, chocolate never goes out of season.
If you loved these, you NEED to try some of the other variations of it I've made. The original inspiration for this cookie was The Chocolate Chip Cookie; it is my all-time favorite creation. From it came this cookie, my Matcha White Chocolate Cookies, and my Chocolate Chunk Pecan Cookies; all to die for!
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Ingredients
- unsalted butter, softened
- brown sugar, packed
- granulated sugar
- vanilla extract
- egg
- egg yolk
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- kosher salt
- bittersweet chocolate, chopped
- milk chocolate chips
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Cream: Cream the butter & sugars until light and fluffy.
Step 2: Mix the dough: Add eggs, vanilla, dry ingredients, and chocolate.
Step 3: Chill & scoop: Chill dough and scoop into 3-tablespoon (60g) portions.
Step 4: Bake & cool: Bake at 350°F for 10–12 minutes, then cool on a wire rack.
(11 minutes is my sweet spot, but some have even said they've done as long as 14 minutes)
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Chocolate: Use all bittersweet or all milk chocolate if you prefer one over the other.
- Cocoa powder: Dutch-processed cocoa works in place of natural cocoa for a deeper flavor.
- Butter: Plant-based butter can be used to make the cookies dairy-free.
- Sugar: Swap granulated sugar with coconut sugar for a slightly less refined option.
Variations
- White chocolate: Fold in chunks of white chocolate for extra sweetness and a color contrast.
- Nutty twist: Add ½ cup chopped walnuts, pecans, or hazelnuts for crunch.
- Sea salt finish: Sprinkle warm cookies with flaky sea salt for balance and elegance.
- Espresso: Add ½ teaspoon instant espresso powder to deepen the chocolate flavor
Equipment
- Kitchen scale
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
To freeze, place cooled cookies in a freezer-safe bag with parchment between layers and store for up to 2 months. Thaw in the refrigerator before moving to room temperature. Reheat briefly in the microwave for a warm, gooey center.
Audrey's Tip
If you want gooey chocolate puddles on top, press a few extra chunks of bittersweet chocolate and chips into each dough ball before baking. It gives that gorgeous, photo-ready finish every time.
Related
Looking for other cookie recipes like this? Try these:
Chewy Triple Chocolate Chunk Cookies
Equipment
- Kitchen Scale
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Cookie scoop (3 tablespoon #25)
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
- 170 g unsalted butter softened (¾ cup)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 2 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 220 g all-purpose flour 1 ¾ cups
- 30 g unsweetened cocoa powder ¼ cup
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 120 g bittersweet chocolate chopped (4 oz)
- 120 g milk chocolate chips 4 oz
Instructions
- Cream the butter & sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs & vanilla: Beat in the egg and egg yolk, followed by the vanilla extract.
- Mix in dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Mix into the wet ingredients until just combined.
- Fold in chocolate: Stir in the chopped bittersweet chocolate and milk chocolate chips.
- Chill the dough: Cover and chill for at least 1 hour (or up to 48 hours for maximum flavor).
- Scoop & bake: Preheat oven to 350°F (175°C). Scoop 60g (3 tablespoon) portions of dough onto a parchment-lined baking sheet.
- Bake: Bake for 10–12 minutes, until edges are set but centers still look soft.
- Cool: Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
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