Chewy Triple Chocolate Chunk Cookies
My Triple Chocolate Chunk Cookies are soft, chewy, and loaded with cocoa powder, bittersweet chocolate chunks, and milk chocolate chips. These decadent cookies are rich, gooey, and perfect for chocolate lovers any time of year.
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.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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.
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. Reheat briefly in the microwave for a warm, gooey center.
Nutrition
Calories: 247kcalCarbohydrates: 32gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 115mgPotassium: 109mgFiber: 1gSugar: 20gVitamin A: 239IUCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!