If you love my Ultimate Thick and Chewy Chocolate Chip Cookies, get ready for these Triple Chocolate Chunk Cookies! They are made with three kinds of chocolate (yes, three!), and that ultra-thick, soft-based texture you already know and love! They are just like bakery-style cookies but easily made at home with no chill time required. I will never complain about new chocolate chip cookie variations, especially when they deliver big (literally, in this case) on both taste and texture.
Ingredients & Substitutions
- Butter: This cookie recipe uses cold butter, and trust me, it’s important! Cold butter helps keep the cookies nice and thick, while still maintaining that soft, chewy center. I recommend using unsalted butter for the best flavor control. If you prefer salted butter, just reduce the amount of salt in the recipe to balance it out.
- Sugar: Both brown sugar and granulated sugar are key to these cookies! The brown sugar keeps them chewy and moist in the center, while the granulated sugar adds a touch of sweetness and helps create those slightly crispy edges. For such a thick cookie, this balance is everything.
- Eggs: You will need 2 large eggs—one whole egg and one egg yolk. Save the leftover egg white for another recipe, like homemade almond paste.
- Cocoa Powder: This recipe calls for Dutch-processed cocoa powder, which gives the cookies a rich, smooth flavor. If you don’t have Dutch-processed cocoa, you can use regular unsweetened cocoa powder, but keep in mind the flavor might be a little less mellow. Either way, the cookies will still be delicious!
- Chocolate Chips: I used three kinds of chocolate chips in these cookies: semi-sweet, milk, and white. Why settle for just one?!?
Can I Use Different Kinds Of Chocolate Chips In Chocolate Chunk Cookies?
Absolutely! While I love the combo of semi-sweet, milk, and white chocolate chips, you can totally switch things up. Try dark chocolate, peanut butter chips, butterscotch, or even toffee bits. Just keep the total amount of mix-ins about the same so the cookies bake up nice and thick.
Can I Add Other Mix-Ins To These Cookies?
Yes, go for it! These cookies are super customizable. (But, you may want to try them as-is, first…they are pretty perfect!) Along with (or instead of) the chocolate chips, try adding chopped nuts, toffee bits, crushed pretzels, or even mini marshmallows. Just keep the total mix-ins to about 1 ½ to 2 cups so the dough holds its shape and bakes evenly.
How to Tell When Thick Cookies Are Done
It can be a little tricky with extra-thick cookies like these. I start by checking that the edges look set. For more accuracy, I use a food thermometer to check the internal temperature. For a fudgier center, aim for around 175°F. For a more fully baked cookie, go up to 200°F.
How To Store Triple Chocolate Chunk Cookies
Let the cookies cool completely before storing them. Once cool, place them in an airtight container at room temperature for up to 2–3 days for the best texture, or up to a week if needed. To bring back that fresh-from-the-oven taste, warm the cookies in a 300°F oven for a few minutes until soft and melty again. Or, for a quicker option, I like to microwave a cookie for 10-15 seconds.
How to Freeze Triple Chocolate Chunk Cookies
You can freeze these extra-large, extra-thick cookies after baking or as cookie dough, whatever works best for you!
- To freeze baked cookies, let them cool completely. Then store them in a labeled, freezer-safe container. When ready to enjoy, just let them thaw at room temperature.
- To freeze the cookie dough, scoop the dough onto a lined baking sheet and freeze for about an hour. Once the dough balls are solid, transfer them to a freezer-safe container or bag (don’t forget to label and date it). When craving a cookie, just bake straight from frozen, adding a couple of extra minutes to the baking time. This is my favorite trick for freshly baked cookies anytime, even if I just want one (and yes, one of these is plenty)!
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Triple Chocolate Chunk Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cut into cubes
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large eggs, room temperature
- 1 large egg yolk, roomtemperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (136 g) semi-sweet chocolate chunks
- ¾ cup (136 g) milk chocolate chips
- ¾ cup (136 g) white chocolate chips
Instructions
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer with the paddle attachment, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed until no visible butter chunks remain and the mixture is creamy.
- Add the egg and egg yolk and mix until combined. Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed, until combined.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
- With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until mostly is incorporated.
- Add the chocolate chunks, chocolate chips, and white chips. Mix just until the flour is fully incorporated and the chocolate pieces are evenly distributed.
- Shape the dough into 8 large balls and place 4 on each prepared baking sheet, spacing them evenly.
- Bake for 12-13 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes. Then, transfer to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These are soft and packed with chocolate, which you won't hear me complaining about!
Elizabeth
If the white chocolate chips were replaced with peanut butter chips, these could be one of my favorite cookies!
Bella
These are like those giant cookies you can get at a bakery! The are impressive and so good!
Annabelle
If you want a cookie that will make a statement, these are it! I love the chocolate cookie with all of the chocolate chips in there.
Stephanie
These cookies are rich, but not too sweet. I love them (and how easy they are to make)!
