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!
- semisweet chocolate chips
- unsalted butter
- all purpose flour
- baking powder and salt
- 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.
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!
The Best Chocolate Cookie Recipes:
- Chewy Gooey Flourless Chocolate Cookies
- Chocolate Overload Cookies
- Salted Brownie Cookies
- 7-Minute Chocolate Cookies
- Chocolate Toffee Cookies
Triple Chocolate Chunk Cookies
- 16 ounces semisweet chocolate chips
- ½ cup unsalted butter
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1½ cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 24 ounces semi-sweet chocolate chunks
- additional chopped chocolate bar (optional)
- Preheat the 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.
- In another bowl, whisk together the 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 the dough by heaping tablespoonfuls 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 the cookies to a cooling rack.
- Nestle sells packages of "chocolate chunks" in the baking aisle of your grocery store.
- You can certainly substitute chopped chocolate for chips.
- These cookies contain a lot of chocolate, and are therefore extremely chocolatey and rich. You can cut the recipe in half to make just 2 dozen cookies if you don't wish to invest in so much chocolate!