Triple Chocolate Chunk Cookies
There’s something undeniably magical about cookies fresh out of the oven. The warm aroma of chocolate wafting through the kitchen can transform any day into a delightful experience. Today, we’re diving into the world of indulgence with my favorite recipe for Triple Chocolate Chunk Cookies. These cookies are not just any ordinary treat; they are a celebration of chocolate in all its forms. With rich semi-sweet chocolate chips, decadent chocolate chunks, and a soft, buttery base, every bite is a blissful explosion of flavor. Whether you’re baking for a special occasion or just because, these cookies are sure to impress.
Why You’ll Love This Recipe
Triple Chocolate Chunk Cookies are an irresistible combination of textures and flavors. The gooey chocolate chips melt beautifully, while the larger chocolate chunks add an extra dimension. The soft, chewy center and slightly crisp edges create the perfect cookie experience. Plus, with just the right amount of sweetness and a hint of vanilla, these cookies are bound to become a staple in your baking repertoire.
Shopping List
- 16 ounces semi-sweet chocolate chips
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 24 ounces semi-sweet chocolate chunks
- Additional chopped chocolate bar (optional)
Hardware & Gadgets
- Mixing Bowls: A set of various sizes will help you combine ingredients efficiently.
- Hand Mixer or Stand Mixer: Essential for creaming the butter and sugar together.
- Baking Sheets: Use sturdy, non-stick sheets to ensure even baking.
- Parchment Paper: Lining your baking sheets will make cleanup a breeze.
- Cookie Scoop: This tool helps to portion uniform cookies.
- Cooling Rack: Allow your cookies to cool properly after baking.
Triple Chocolate Chunk Cookies, Made Easy
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Melt the Butter
In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove it from the heat and allow it to cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat the mixture until it’s light and fluffy. Add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 5: Add the Chocolate
Fold in the 16 ounces of semi-sweet chocolate chips and the 24 ounces of semi-sweet chocolate chunks. If you’re feeling indulgent, you can also add chopped pieces of a chocolate bar for an extra chocolatey experience.
Step 6: Scoop the Dough
Using a cookie scoop, drop heaping tablespoons of dough onto prepared baking sheets, leaving enough space between each cookie for spreading.
Step 7: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Step 8: Enjoy!
Once cooled, serve these Triple Chocolate Chunk Cookies to friends and family, or treat yourself to a warm cookie straight from the oven.
Adaptations for Special Diets
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use coconut oil or a plant-based butter alternative in place of unsalted butter.
- Vegan: Replace eggs with a flaxseed meal mixture (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) and use dairy-free chocolate chips.
- Low-Sugar: Use a sugar substitute that measures like sugar to reduce the sweetness while maintaining texture.
Recipe Notes & Chef’s Commentary
- For a more intense chocolate flavor, try using dark chocolate chips or chunks in place of semi-sweet.
- The key to a chewy cookie is not to overbake them. Remove them from the oven when they still look slightly underbaked.
- If you want to impress, sprinkle a tiny pinch of sea salt on top of each cookie before baking.
- Feel free to experiment with add-ins like nuts, dried fruits, or spices to customize your cookies.
Keep It Fresh: Storage Guide
To keep your Triple Chocolate Chunk Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to one week. If you want to keep them longer, consider freezing the cookies. Place them in a single layer on a baking sheet until frozen solid, then transfer them to a zip-top freezer bag. They can be frozen for up to three months. Simply thaw them at room temperature or pop them in the microwave for a few seconds to enjoy them warm again.
Reader Q&A
Can I use milk chocolate instead of semi-sweet chocolate?
Absolutely! Using milk chocolate will give your cookies a sweeter flavor and a creamier texture. Just remember to adjust the sugar levels to your taste preference.
How can I ensure my cookies are chewy?
The secret to chewy cookies lies in the baking time. Remove them from the oven when they are slightly underbaked, as they will continue to cook on the baking sheet after being taken out. Also, the ratio of brown sugar to granulated sugar can impact the chewiness; more brown sugar will yield a chewier cookie.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 72 hours before baking. Chilling the dough can also enhance the flavor. You can also freeze the dough in balls and bake them straight from the freezer, adding an extra minute or two to the baking time.
What if I don’t have baking powder?
If you don’t have baking powder, you can substitute it with baking soda. Use 1/3 teaspoon of baking soda for every teaspoon of baking powder, but remember to add a little more acidity to activate it, such as vinegar or lemon juice.
More from the Kitchen
- Chocolate Chip Cookie Bars
- Peanut Butter Blossom Cookies
- Oatmeal Raisin Cookies
- Salted Caramel Brownies
Before You Go
There’s nothing quite like the joy of baking and sharing delicious treats with loved ones. These Triple Chocolate Chunk Cookies are sure to become a favorite in your household. Whether you enjoy them fresh out of the oven or packed in a lunchbox, they are a delightful treat for any occasion. So gather your ingredients, preheat that oven, and let the chocolatey fun begin! Happy baking!
Triple Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove it from the heat and allow it to cool slightly.
- In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat the mixture until it's light and fluffy. Add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Fold in the 16 ounces of semi-sweet chocolate chips and the 24 ounces of semi-sweet chocolate chunks. If you’re feeling indulgent, you can also add chopped pieces of a chocolate bar for an extra chocolatey experience.
- Using a cookie scoop, drop heaping tablespoons of dough onto prepared baking sheets, leaving enough space between each cookie for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
- Once cooled, serve these Triple Chocolate Chunk Cookies to friends and family, or treat yourself to a warm cookie straight from the oven.
Notes
- For a more intense chocolate flavor, try using dark chocolate chips or chunks in place of semi-sweet.
- The key to a chewy cookie is not to overbake them. Remove them from the oven when they still look slightly underbaked.
- If you want to impress, sprinkle a tiny pinch of sea salt on top of each cookie before baking.
