I’ve baked a lot of cookies in my life, but none have ever disappeared as fast as these Triple Chocolate Chunk Cookies. Picture this: a crispy edge, a gooey center, and enough melty chocolate to make a grown adult giggle. These aren’t just cookies—they’re a full-blown chocolate intervention.
And the best part? You don’t need a pastry degree to make them. If you’ve ever wondered how to turn basic pantry staples into a dessert that’ll have people begging for the recipe, buckle up.
We’re about to make your kitchen smell like a bakery at peak holiday season.
Ever bite into a cookie and immediately regret sharing it? That’s the power of these Triple Chocolate Chunk Cookies. They’re the lovechild of a brownie and a classic chocolate chip cookie—intensely fudgy, studded with three types of chocolate, and just sweet enough to make you forget your name.
The secret? Using chopped chocolate bars instead of chips (fight me, Nestlé) for pools of molten cocoa goodness. Plus, a pinch of flaky salt on top?
Chef’s kiss. These cookies don’t just satisfy a sweet tooth—they obliterate it.
Ingredients
Gather your weapons, because we’re about to wage war on self-control. The beauty of this recipe?
No weird ingredients hiding in the back of your spice cabinet. But fair warning: if you’re the type to “healthify” desserts by swapping butter for applesauce, this might not be the recipe for you. We’re going full decadence here.
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups brown sugar (packed, because we’re not monsters)
- 2 large eggs + 1 yolk (that extra yolk is the MVP for chewiness)
- 2 tsp vanilla extract (use the real stuff—imitation vanilla is sad vanilla)
- 2 ¼ cups all-purpose flour (spooned and leveled, unless you enjoy hockey pucks)
- ¾ cup Dutch-process cocoa powder (this isn’t the time for cheap hot chocolate mix)
- 1 tsp baking soda
- ½ tsp salt
- 8 oz semi-sweet chocolate, chopped (bars > chips—trust me)
- 4 oz milk chocolate, chopped (for balance, or something)
- 4 oz dark chocolate, chopped (because we’re fancy now)
- Flaky sea salt for sprinkling (optional, but highly encouraged)
Step-by-Step Instructions
- Prep like a pro. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
No parchment? Pray to the non-stick gods and grease those pans like your cookies depend on it (because they do).
- Butter + sugar = love. In a large bowl, whisk the melted butter and brown sugar until it looks like caramel sauce. Add eggs, yolk, and vanilla—beat until smooth.
If your arm hurts, you’re doing it right.
- Dry stuff unite. In another bowl, sift flour, cocoa powder, baking soda, and salt. Yes, sifting matters unless you enjoy biting into cocoa lumps. Gradually mix dry ingredients into the wet until just combined.
- Chocolate avalanche. Fold in all that glorious chopped chocolate.
The dough will be thick and speckled like a galaxy of cocoa. Resist eating it raw (or don’t—I’m not your mom).
- Scoop and space. Roll dough into 2-tbsp balls (a cookie scoop is your friend here) and place 2 inches apart on baking sheets. Flatten slightly—these cookies spread like gossip.
- Bake and ta-da. Bake for 10–12 minutes until edges are set but centers still look slightly underbaked.
They’ll firm up as they cool. Sprinkle with flaky salt immediately out of the oven. Let cool for 5 minutes before transferring to a rack (or your mouth).
Storage Instructions
If by some miracle you have leftovers, here’s how to keep them from turning into sad, stale discs:
Room temp: Store in an airtight container for up to 3 days (lol, good luck with that). Freezer: Freeze baked cookies for up to 2 months or freeze dough balls for impromptu cookie emergencies.
Bake frozen dough balls for 12–14 minutes—no thawing needed. Pro tip: Hide them behind the frozen peas so no one finds your stash.
Why You’ll Love This Triple Chocolate Chunk Cookies
- One-bowl wonder: Minimal cleanup means more time for eating. IMO, that’s a win.
- Crowd-pleaser: These cookies have a 100% success rate at parties, picnics, and “I had a bad day” moments.
- Freezer-friendly: Whip up a batch anytime cravings strike.
Future you will send thank-you notes.
Common Mistakes to Avoid
- Overbaking. These cookies continue to cook on the tray. Pull them out when they look slightly underdone unless you enjoy the texture of charcoal.
- Using chocolate chips. Chips are designed to hold their shape. We want melty chaos—chop bars instead.
- Skipping the salt. That flaky sprinkle cuts the sweetness and makes you look like a pastry chef.
Don’t skip it.
Alternatives and Variations
Want to mix it up? Here are some legit swaps:
- Gluten-free: Swap in a 1:1 GF flour blend (I like King Arthur’s).
- Vegan: Use plant-based butter and flax eggs. The texture will be slightly different but still delicious.
- Add-ins: Toss in nuts, pretzels, or even a swirl of peanut butter for extra drama.
FAQs
Can I freeze this?
Absolutely!
Freeze baked cookies for up to 2 months or dough balls for 3 months. Bake from frozen—just add 1–2 extra minutes.
What’s the best substitute for Dutch-process cocoa?
Regular cocoa powder works in a pinch, but your cookies will be lighter and less rich. If you’re a cocoa nerd, here’s a deep dive on cocoa types.
How long does it stay fresh?
These Triple Chocolate Chunk Cookies are best within 3 days, but they rarely last that long.
Store in an airtight container to prevent staleness.
Is this kid-friendly?
Unless your kids hate joy, yes. For younger kids, you can make smaller cookies—just reduce baking time by 1–2 minutes.
Can I prep it ahead of time?
100%. The dough balls keep in the fridge for 3 days or freeze for months.
Bake as needed for fresh cookies anytime.
Final Thoughts
If you’ve made it this far, you’re clearly a person of taste and distinction. These Triple Chocolate Chunk Cookies are the ultimate flex—minimal effort, maximum payoff. Whether you’re bribing coworkers, impressing a date, or treating yourself (no judgment), this recipe won’t let you down.
Now go forth and bake. And when you inevitably become the most popular person in your group chat, don’t forget who sent you.