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–+ servings
Triple chocolate chunk cookies on a baking sheet.
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Triple Chocolate Chunk Cookies

Ultra fudgy, with crackly tops - and three kinds of chocolate chunks for the richest possible chocolate cookie. Sprinkle some flaky sea salt over those melted pools of chocolate and dive in to dessert heaven!
Course Cookies, Dessert
Cuisine Dessert
Keyword Chocolate Cookies, Easy Dessert Recipes
Prep Time 20 minutes
Cook Time 10 minutes
Dough Chilling 30 minutes
Servings 22 cookies
Author Stephanie Simmons

Ingredients

  • 4 ounces unsweetened or bittersweet chocolate, chopped See Note
  • 2 cups semisweet chocolate chips
  • 6 TBSP salted butter
  • 1/2 cup + 1 TBSP granulated or cane sugar
  • 3 eggs
  • 1 and 1/2 tsp vanilla extract
  • 1/2 cup + 2 TBSP all-purpose flour
  • 2 TBSP cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 7 ounces chopped chocolate - use a mix of milk, semi-sweet, and dark chocolate
  • flaky sea salt, for topping

Instructions

  • Make the Dough: Add the semi sweet chocolate chips and unsweetened or bittersweet chocolates to a microwave safe bowl with the butter and microwave in 30 second intervals, stirring between each, until fully melted and smooth. The mixture will be super thick! Set aside to cool slightly.
    In a medium mixing bowl, add the eggs and sugar and beat 2-3 minutes with an electric mixer, until the mixture is light and frothy. Mix in the vanilla. Stir in the chocolate mixture. Add the flour, cocoa, baking soda, and salt and mix until just combined. The mixture will be quite thick and might not seem quite like cookie dough - that's normal!
    Mix in your chocolate chunks. Cover the dough tightly and chill in the freezer 30 minutes or in the fridge 1 hour.
  • Prep: Preheat oven to 325 degrees F (yes 325 - not 350). Line a couple of baking sheets with parchment paper or a silicone baking mat.
    Scoop cookies into a generous tablespoon size, using a spoon (the dough is too thick for a cookie scoop to be effective). Place 2 inches apart on baking sheet (I did about 6-7 cookies per sheet).
    Bake for 10-11 minutes. Let cool on baking sheet a few minutes, then transfer to cooling rack to cool completely.
  • Serve + Store: These are best enjoyed while warm, with a sprinkle of flaky sea salt and a cold glass of milk! Store leftovers in an airtight container at room temp for about a week. I like popping a leftover cookie in the microwave for 6-8 seconds before eating to get it warm and gooey again.

Notes

NOTE: Use bittersweet chocolate in place of unsweetened if you want a slightly sweeter, less dark chocolate cookie.