These triple chocolate chunk cookies are made with melted chocolate, cocoa powder, and chocolate chunks, making them the ultimate chocolate cookie! Almost brownie-like with its super fudgy interior, these cookies are a chocolate lovers' dream!
By now I'm sure you've noticed my love for cookies. They're probably one of my favorite things to bake in the kitchen! Whether we're making my classic chocolate chip cookies, peanut butter cookies, or even these delicious lemon sugar cookies, I've got a strong passion for cookies.
I also love all things chocolate, so these triple chocolate cookies hit all of the marks!
They're so soft and chewy, like a super fudgy brownie, and that's because of the three different chocolates I used. Not just cocoa powder, not just chocolate chunks, but also melted chocolate. All three preparations of chocolate are crucial to not only the flavor but also the chocolatey-ness.
Oh, and the melted butter! That combination of both melted butter and chocolate makes these cookies extremely rich and decadent. As a chocolate lover, what more could you ask for?
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Why You'll Love These Cookies
- They're made with three types of chocolate: cocoa powder, melted chocolate, and chocolate chunks.
- The interior is so soft and chewy.
- They're soft-baked.
- They taste like a brownie.
- You do not have to chill the dough before baking!
The best part about a cookie recipe is when you don't have to wait for the dough to chill in the refrigerator before baking. With these cookies, there's no chilling required!
I will say though, if you want a super thick chocolate cookie, chilling the dough for just 20 minutes will achieve that desire. These cookies really don't need it though!
Up until this point I had never used chocolate chunks in a cookie recipe, but that has forever changed now. Not only are chunks bigger than chips, but the pools of chocolate that are created is so beautiful! Before baking, definitely press a few extra chocolate chunks into the dough, then you'll know what I'm talking about!
Ingredients Needed
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Unsalted Butter: Adds buttery flavor and helps to make the cookies chewy and fudgy.
- Bittersweet Chocolate: I used Ghirardelli's 60% baking chocolate. You can use any percentage or brand that you like best!
- All-Purpose Flour: This provides the body and structure of the cookie.
- Cocoa Powder: Use high-quality cocoa powder if you can. I always use Hershey's.
- Baking Soda & Baking Powder: Both are used to help the cookies rise and spread when baking.
- Salt: Enhances all of the other flavors.
- Brown Sugar: Balances out the bitterness of the chocolate and helps the cookies to have a chewier texture.
- Sugar: Adds extra sweetness.
- Eggs: 2 large eggs are used to create stability and to bind all of the ingredients together.
- Vanilla Extract: Adds extra flavor.
- Chocolate Chunks: I used dark chocolate chunks but you could also use milk or semi-sweet.
Instructions
Unlike most cookie recipes, you do not need a hand mixer! All you need are a few mixing bowls, a good whisk, and a silicone spatula.
- Butter & Chocolate: Melt the butter and chopped chocolate in a microwave-safe bowl in 20-second intervals, mixing well after every 20 seconds until completely melted. Cool for 10 minutes.
- Dry Ingredients: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a med-sized mixing bowl. Set aside.
- Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, sugar, eggs, and vanilla extract until fully combined. Then mix in the melted chocolate mixture and whisk until combined.
- Combine Ingredients: Add about half of the flour mixture and gently mix together with a silicone spatula just until it starts to combine with the wet ingredients. Then mix in the rest of the flour mixture. Gently fold in the chocolate chunks.
- Bake: Scoop out the dough using a cookie scoop and place it on the prepared baking sheet. Bake for about 9-11 minutes, just until the edges start to slightly crisp and the centers are soft. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire baking rack.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Chocolate: In order to create the amount of chocolate flavor in this recipe, you'll need three different types of chocolate: cocoa powder, baking chocolate bar, and chocolate chunks.
- Cookie Scoop: Use a cookie scoop (I used my 1.5 tbsp) to scoop out all of your dough onto your baking sheets. This helps for the cookies to all be the same size and to cook evenly.
- Cooled Baking Sheets: Make sure that your baking sheets are completely cooled before using them again. If you put the cookie dough on a warm baking sheet the cookies will bake flat.
- Thick Cookies: Want even thicker cookies? Chill your cookie dough for 20 minutes before baking.
Recipe FAQs
In my personal opinion, Ghirardelli's and Hershey's are my favorite chocolates to use. I used Ghirardelli's baking chocolate and Hershey's cocoa powder for this recipe.
If you want your cookies to be even thicker, chill the dough for 20 minutes before baking.
Yes you can! I loved using the chocolate chunks, but if you'd rather use chips you certainly can.
Keep the leftover cookies in an airtight container on the counter for up to one week.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
Triple Chocolate Chunk Cookies
Equipment
- Baking Sheets
- Silicone Baking Mats
- Mixing Bowls
- Whisk
Ingredients:
- ¾ cup unsalted butter (1 ½ sticks), melted
- 3.5 ounces bittersweet chocolate, chopped & melted
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder, sifted
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks, plus extras
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats.
- Melt the butter and chopped chocolate in a microwave-safe bowl in 20-second intervals, mixing well after every 20 seconds until completely melted. Set aside and allow it to cool for about 10 minutes.
- In a med-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the brown sugar sugar, sugar, eggs, and vanilla extract until fully combined. Then mix in the melted chocolate mixture and whisk until combined.
- Add about half of the flour mixture and gently mix together with a silicone spatula just until it starts to combine with the wet ingredients. Then mix in the rest of the flour mixture. Gently fold in the chocolate chunks.
- Scoop out the dough using a cookie scoop (I used my 1.5 tablespoon cookie scoop) and place it on the prepared baking sheet. Optional: gently press 1-2 extra chunks into the tops of the cookie dough balls. Bake for about 9-11 minutes, just until the edges start to slightly crisp and the centers are soft. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire baking rack (the cookies will be extremely soft once removed from the oven).
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