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Triple Chocolate Chunk Cookies

Karissa Parrish (Ginger Snap)
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!
Prep Time 20 mins
Cook Time 10 mins
Cooling Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 30 cookies

Equipment

  • Baking Sheets
  • Silicone Baking Mats
  • Mixing Bowls
  • Whisk
  • Cookie Scoop

Ingredients:
  

  • 3/4 cup unsalted butter (1 1/2 sticks), melted
  • 3/5 ounce bittersweet chocolate, chopped & melted
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder, sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 tsp 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 tbsp 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).

Notes:

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.
Storing Leftovers: Keep any leftover cookies in an airtight container on the counter for up to 1 week.
Keyword triple chocolate chunk cookies, triple chocolate cookies