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Triple Chocolate Chunk Cookies

Indulge in these decadent cookies that combine semi-sweet, milk, and white chocolate for the ultimate chocolate experience.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup unsalted butter, cold, cut into cubes Quality butter makes a difference—choose a brand you trust!
  • 1 cup light brown sugar, packed Brown sugar adds moisture and rich flavor.
  • 1/4 cup granulated sugar This gives a touch of sweetness and helps with the cookie’s structure.
  • 1 large egg, room temperature Brings moisture—use a kitchen thermometer if needed to ensure it’s at room temperature!
  • 1 large egg yolk, room temperature This enhances the richness of the cookies.
  • 2 teaspoons vanilla extract Use a high-quality pure extract for the best flavor.
Dry Ingredients
  • 2 1/4 cups all-purpose flour For the perfect structure. Substitute with a gluten-free blend if needed.
  • 1/2 cup Dutch-processed cocoa powder This gives a deep chocolate flavor—don’t skimp!
  • 1 teaspoon kosher salt Enhances the sweetness and flavor.
  • 1 teaspoon baking powder Helps the cookies rise beautifully!
  • 1/2 teaspoon baking soda Critical for achieving the right texture.
Chocolate Chunks
  • 3/4 cup semi-sweet chocolate chunks They melt beautifully—don’t skip on quality!
  • 3/4 cup milk chocolate chips No chocolate overload here—this continues the heavenly experience!
  • 3/4 cup white chocolate chips A sweet balance to the dark chocolates.

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. Line two baking sheets with parchment paper and set them aside.
  3. In a stand mixer, combine the cold butter, brown sugar, and granulated sugar. Beat until creamy and no visible chunks of butter remain (2-3 minutes).
  4. Add the egg and egg yolk; mix until fully incorporated. Then add the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.
  6. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
  7. Fold in the semi-sweet chocolate chunks, milk chocolate chips, and white chocolate chips.
  8. Shape the dough into 8 large balls, spacing them evenly on the baking sheets.
  9. Bake for 12-13 minutes until edges are set and tops have slight cracks.
  10. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week, or frozen in a zip-top bag for up to 3 months. Prepare the dough ahead and refrigerate for optimal results.