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Triple Chocolate Chunk Cookies

Triple chocolate chunk cookies are made with cocoa-rich dough and semisweet, milk, and white chocolate chunks. Chilling the dough before baking helps make cookies with set edges and soft centers.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup semisweet chocolate chunks
  • 0.75 cup milk chocolate chunks
  • 0.75 cup white chocolate chunks

Equipment

  • 1 large rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla extract.
  5. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt in a separate bowl.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain.
  7. Stir in the semisweet, milk, and white chocolate chunks.
  8. Cover and chill the dough for 30 minutes.
  9. Scoop the dough into 3-tablespoon portions, spacing them about 2 inches apart on the prepared baking sheet.
  10. Bake in batches for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.
  13. Let the baking sheet cool before baking the next batch.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and chocolate chunks.