Triple Chocolate Chunk Cookies have to be one of my top 5 favorite cookies. Honestly, what’s not to love? We start with a deep, rich chocolate base cookies (I use extra dark cocoa powder to really enhance the flavor). Then we load the cookie with chunks of semi-sweet and white chocolate. The white chocolate cuts through some of the richness and adds a lighter, sweeter flavor. But my favorite part? These cookies bake up so perfectly that the outside has that subtle crispiness while the inside is still so soft, tender, and filled with gooey chocolate. You know, I might as well just recommend to you now that you should just do yourself a favor and double this recipe. I promise you’ll love them!

A large chocolate cookie broken into pieces on parchment paper, with melted dark and white chocolate chunks scattered around and on top of the cookie.

How To Make Triple Chocolate Chunk Cookies

Preheat your oven to 375°F and line your baking sheets with parchment paper
Mix the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) in a separate bowl
Cream together the cold, cubed butter with both sugars until smooth and slightly fluffy
Add the egg, egg yolk, and vanilla extract and mix until combined
Add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix!)
Fold in the chocolate chunks using a spatula
Scoop large dough balls (about 4 tablespoons each), roll, and slightly flatten
Bake for 11–13 minutes until the edges are set, but the centers are still soft
Press extra chocolate chunks on top right out of the oven and let them cool slightly before transferring. You can always use chocolate chips instead of chunks if that’s easier for you or what you prefer :)

A ball of dark chocolate cookie dough with white chocolate chunks sits on parchment paper on a baking sheet, with baking ingredients, a cooling rack, and utensils in the background.

How to Store Triple Chocolate Chunk Cookies

Okay, as if you’ll even have leftovers because these cookies are just too good…here are some ways that you can store your cookies to keep them oh so delicious :)

Store in an airtight container at room temperature for up to 4–5 days
Add a slice of bread to the container to help keep them soft longer (this is one of my favorite baking hacks!! It keeps your cookies so soft, and it’s such an easy fix )
If you like warm cookies, microwave one for about 10–15 seconds before serving

Can I Make This Recipe Ahead of Time?

This is a GREAT make-ahead cookie recipe :) I actually made these a few weeks ago for an event and froze them for 2 days leading up to it! And they were so delicious and still tasted freshly baked.

Can I Use Different Kinds of Chocolates?

You can totally make these cookies to your liking by replacing any kind of chocolate with your favorite!

Swap semi-sweet for dark chocolate if you want a richer flavor
Use milk chocolate if you prefer something sweeter
Try adding peanut butter chips, caramel chunks, or even toffee bits
Mix and match based on what you have on hand :)

Baking Tips

Use cold butter – this helps prevent spreading and gives you thick cookies
Don’t overmix the dough – this keeps the texture soft and tender
Slightly underbake – the cookies will continue to set as they cool
Use large dough balls – this creates that bakery-style look and gooey center
Add extra chocolate on top after baking – makes them look as good as they taste, this is such a simple detail that at least I think, takes these cookies to the next level :)

Triple Chocolate Chunk Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com

0.0 from 0 votes

Course: Uncategorized

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Servings

15-18

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 cups unsalted butter, cold & cubed
1/2 cup granulated sugar
3/4 cups light brown sugar
1 egg, room temperature
1 egg yolk, room temperature
2 1/2 tsp. vanilla extract
1/2 cup semi-sweet chocolate (or dark chocolate) chunks (plus extra for topping)
1/2 cup white chocolate chunks (or white chocolate chips) (plus extra for topping)

Directions

Preheat the oven to 375 degrees F and line two cookie sheets with parchment paper. Set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, add the cold, cubed butter and both sugars. Use an alaextric mixer to combine these ingredients until smooth. About 5 minutes. The cold butter helps these cookies keep their shape and prevents them from spreading too much.
Add the egg, egg yolk, and vanilla. Continue to mix.
Add the dry ingredients to the wet and mix just until everything is combined. Keep the dough undermixed at this point. Add the chopped chocolate chunks and use a silicone spatula to fold everything together. Once you’ve reached a nice doughy consistency with chocolate chunks evenly distributed, stop mixing.
One cookie at a time, scoop and roll these cookies into 4 tablespoon-sized balls. Use the palm of your hand to gently flatten the cookies slightly – not too much. Repeat, keeping the dough balls about 2″ apart.
Bake for 11-13 minutes. As soon as the cookies are finished baking, place a few chocolate chunks on top. Let the cookies sit on the pan for about 10 minutes before transferring to a wire rack to cool completely.
Repeat until all of the dough is used up and enjoy!