Triple Chocolate Chunk Cookies

Triple Chocolate Chunk Cookies are the ultimate indulgence for any chocolate lover — soft, chewy cookies packed with dark, milk, and white chocolate chunks in every bite. These bakery-style cookies have crispy edges, gooey centers, and an unbeatable rich chocolate flavor that will satisfy even the strongest chocolate craving!

Why You’ll Love This Recipe

• Three kinds of chocolate for maximum decadence.
• Soft, thick, and chewy texture.
• Crispy edges and melty centers.
• Uses simple, everyday ingredients.
• Ready in under 30 minutes — no chill time required!
• Perfect for parties, bake sales, or holiday cookie trays.
• Freezer-friendly dough for fresh cookies anytime.
• Customizable with nuts or extra chocolate.
• Loved by kids and adults alike.
• Tastes just like your favorite bakery cookies!

Ingredients

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

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semisweet chocolate chunks
• 1 cup milk chocolate chunks
• 1 cup white chocolate chunks

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy.
3. Beat in eggs, one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
5. Fold in semisweet, milk, and white chocolate chunks.
6. Scoop dough into 2-tablespoon balls and place on prepared baking sheets, spacing 2 inches apart.
7. Bake for 10–12 minutes, or until edges are set but centers look slightly underdone.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes about 24 cookies. Prep time: 15 minutes; Bake time: 10–12 minutes.

Variations

• Add chopped nuts like pecans or walnuts for extra crunch.
• Sprinkle sea salt flakes on top before baking for a sweet-and-salty twist.
• Swap chocolate chunks for chocolate chips if preferred.
• Use dark cocoa powder for an even richer chocolate flavor.
• Make cookie sandwiches with a scoop of ice cream in the middle!

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies or raw dough balls for up to 3 months. To enjoy warm, microwave cookies for 5–10 seconds.

FAQs

What makes these cookies “triple chocolate”?

They’re loaded with three kinds of chocolate — dark (or semisweet), milk, and white chocolate chunks.

Can I use chocolate chips instead of chunks?

Yes! Chips work fine, but chunks give bigger pockets of melty chocolate.

Do I need to chill the dough?

No — but chilling for 30 minutes can help the cookies bake thicker if you prefer.

Why are my cookies flat?

Make sure your butter isn’t too soft and measure flour accurately. Chilling the dough also helps.

Can I make these gluten-free?

Yes — use a 1:1 gluten-free flour blend.

Can I freeze the dough?

Absolutely — scoop into balls and freeze. Bake from frozen, adding 1–2 extra minutes.

Should the centers look underdone?

Yes! They’ll set up as they cool, giving you soft, gooey centers.

Can I use Dutch-processed cocoa powder?

Yes — it’ll make the cookies extra dark and rich.

What’s the best way to store leftovers?

Keep in an airtight container at room temp or freeze for longer storage.

Can I double the recipe?

Definitely! Just bake in batches and freeze any extra dough.

Conclusion

Triple Chocolate Chunk Cookies are everything a chocolate cookie should be — rich, gooey, and loaded with three times the chocolate goodness. Whether you bake them for a special occasion or just because, these cookies are sure to become a repeat favorite. One bite and you’ll see why they’re truly irresistible!

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