Triple Chocolate Chunk Cookies

June 07, 2022

Chocolate lovers will rejoice in these Triple Chocolate Chunk Cookies because they are completely overloaded with chocolate!

These triple chocolate chunk cookies are majorly chocolatey. There are chocolate chips and chocolate chunks in the cookies, and then there are additional chocolate chunks baked into the tops of the cookies. It’s a pretty big investment to make these cookies because of the great amount of chocolate involved. So bookmark this recipe to use when you’re ready to fulfill your chocolate craving!

Ingredients needed:

semisweet chocolate chips
unsalted butter
all purpose flour
baking powder and salt
eggs
light brown sugar
vanilla extract
semisweet chocolate chunks
additional chopped chocolate

How to make Triple Chocolate Chunk Cookies:

The complete, printable recipe is at the end of this post. Preheat oven to 350°F. Line baking sheets with parchment paper or silpat mats.

Place the chocolate chips and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth. If you happen to have a double boiler pan, you can use that instead.

In another bowl, whisk together flour, baking powder and salt; set aside.

In a large bowl, use an electric mixer to beat the eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce the speed to low and beat in the melted chocolate mixture. Then mix in the dry ingredients and blend just until combined. Stir in the chocolate chunks, but leave out the optional, additional chunks.

Drop heaping tablespoonfuls of the cookie dough onto the prepared baking sheets, keeping a round shape as much as possible; place 2 to 3 inches apart. If you’re using the extra chopped chocolate bar, place 2 to 3 chunks on top of each cookie.

Bake until the cookies are shiny and crackly, yet still soft in the center, 12 to 14 minutes. Cool on the baking sheets for about 10 minutes before transferring them to a cooling rack with a spatula.

This recipe makes 48 delicious chocolate cookies. If you don’t want to make that many cookies, you can cut all the ingredient amounts in half to make 24 cookies instead. Store cookies in a sealed container at room temperature for up to 5 days. Freeze in a sealed freezer baggie for up to one month. Let them thaw at room temperature, and they’ll be (almost) as good as the day you baked them!

Don’t let the exterior of the cookies fool you. They might look dry and crackly on the outside, but break them open (see the photo below), and they will welcome you with their gooey chocolate interior. Enjoy!

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