These Triple Chocolate Chunk Cookies are a chocolate lover’s dream. Loaded with dark, milk, and white chocolate chunks, they offer the perfect balance of richness and sweetness in every bite. The cookies have a soft and chewy center with slightly crispy edges, making them an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Rich and Decadent – These cookies are packed with three types of chocolate for an indulgent experience.
- Perfect Texture – Soft and chewy inside with just the right amount of crispiness on the edges.
- Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
- Great for Sharing – A batch of these cookies is perfect for parties, gifting, or enjoying with family.
- Customizable – You can easily adjust the type of chocolate or add nuts for extra crunch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Dark chocolate chunks
- Milk chocolate chunks
- White chocolate chunks
Directions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars – In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients – Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry and Wet Ingredients – Gradually add the dry mixture into the wet ingredients, stirring until just combined.
- Fold in Chocolate Chunks – Gently mix in the dark, milk, and white chocolate chunks.
- Scoop and Bake – Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake for 10–12 minutes or until the edges are set.
- Cool and Serve – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
Variations
- Add Nuts – Chopped walnuts or pecans add a crunchy texture.
- Extra Dark Chocolate – Use bittersweet chocolate for a deeper, richer taste.
- Espresso Flavor – A teaspoon of espresso powder enhances the chocolate flavor.
- Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.
- Salted Caramel Twist – Drizzle caramel over the baked cookies and sprinkle with sea salt.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps fresh in the fridge for up to 10 days.
- Freezing: Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10–15 seconds for a freshly baked taste.
FAQs
How do I make the cookies extra chewy?
Use more brown sugar than granulated sugar and slightly underbake them for a chewy center.
Can I use chocolate chips instead of chunks?
Yes, but chunks give a better texture and a more intense chocolate experience.
Why did my cookies turn out flat?
Ensure your butter isn’t too soft, and chill the dough for 30 minutes before baking to prevent spreading.
Can I make these cookies without eggs?
You can substitute eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or applesauce.
How do I prevent my cookies from becoming hard?
Store them in an airtight container with a slice of bread to keep them soft.
Can I use white chocolate only?
Yes, but the cookies will be much sweeter without the balance of dark and milk chocolate.
Can I double the recipe?
Yes, simply double the ingredients while keeping the same baking time.
How do I know when the cookies are done?
The edges should be set, but the centers will still look slightly soft. They will firm up as they cool.
Can I add peanut butter?
Yes, swirl in a few tablespoons of peanut butter for a nutty flavor.
What’s the best way to scoop the dough?
Use a cookie scoop for evenly sized cookies and uniform baking.
Conclusion
These Triple Chocolate Chunk Cookies are the perfect treat for chocolate lovers. Whether you enjoy them warm with a glass of milk or as a dessert for special occasions, they are guaranteed to satisfy your sweet tooth. Try them today and indulge in the ultimate chocolate cookie experience.
Print
Indulge in these soft and chewy triple chocolate chunk cookies, packed with white, milk, and dark chocolate chunks. A perfect treat for chocolate lovers!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chunks
- 1 cup milk chocolate chunks
- 1 cup dark chocolate chunks
- 1/2 cup melted white chocolate (for drizzle, optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually mix in dry ingredients until combined.
- Fold in the white, milk, and dark chocolate chunks.
- Scoop dough onto the baking sheet and bake for 10-12 minutes until edges are golden brown.
- Let cool on a wire rack, then drizzle with melted white chocolate if desired.
Notes
- For extra gooey cookies, slightly underbake them and let them cool on the baking sheet.
- Store in an airtight container for up to a week.