Our Triple Chocolate Chunk Cookies are made with brown butter, unsweetened chocolate, cocoa powder and three different types of chocolate chunks. This recipe is a true chocolate lover's dream! The brown butter helps to create a chewy, fudgy, cookie with crispy edges. This cookie dough packs some serious chocolate flavor thanks to both the melted chocolate and cocoa powder. You can mix this cookie dough by hand in one large mixing bowl. No mixer is needed to make this cookie recipe. These melt in your mouth triple chocolate chip cookies are perfect for a special occasion or for an indulgent afternoon snack.
These triple chocolate chunk cookies are filled with gooey chocolate chunks making this recipe the ultimate sweet treat. I've created this recipe to be made with chopped up bars of milk, dark and white chocolate. If you don't have time or don't want to chip up the chocolate bars, you can definitely use chocolate chips in place of the chocolate chunks. This is the perfect cookie to bake around the winter holiday season, for Valentine's Day or anytime that you need an indulgent dessert. If you are a Cookie Monster like me, be sure to check out some of our favorite cookie recipes like our Chocolate Chip Butterscotch Cookies or our Lemon Chocolate Chip Cookies made with fresh lemon.
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❤️ Why You'll Love This Recipe
- this is the perfect chocolate chip cookie with its rich, chocolatey base and three different types of chocolate chunks
- the brown butter in this recipe adds a hint of caramel to the cookies and helps to create a chewy cookie with crisp edges
- the chewy triple chocolate cookies are so easy to make - the dough is easily mixed by hand in a large bowl for the ultimate chocolate fix
- this cookie dough can easily be scooped and frozen for future baking
- these cookies pack some serious chocolate flavor thanks to the cocoa powder and chocolate in the cookie dough and the three different types of chocolate added to the cookies
🍫 Ingredient Notes
- brown butter - baking with brown butter creates a chewier, crispier texture in the cookies and adds a hint of caramel flavor to the cookies
- cocoa powder - use a cocoa powder from Ghirardelli or Hershey for this recipe
- unsweetened dark chocolate - you'll want to use an unsweetened chocolate bar for the cookie dough - I recommend Ghirardelli or Bakers chocolate for this recipe
- chocolate chunks - for these cookies, you will chop up 2-3 ounces each of white, milk and semisweet chocolate - Cadbury, Ghirardelli and Lindt are all great chocolates to use
🍋 Variations
gluten free triple chocolate chunk cookies - you can swap the all purpose flour out for your favorite gluten free flour blend and make these chewy chocolate chip cookies gluten free
🧈 Substitutions
chocolate chunks - you can swap the chocolate chunks for milk, white and semisweet chocolate chips
brown butter - you can substitute melted and cooled butter for the brown butter
🥣 Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine the warm, brown butter with the unsweetened dark chocolate. Whisk until the chocolate is completely melted.
Add the brown sugar and granulated sugar to the butter and chocolate. Whisk until smooth.
Add the eggs and vanilla. Whisk again until light and fluffy.
Add the salt. Whisk again until light and fluffy.
Fold the dry ingredients into the cookie dough. Be sure that all of the dry ingredients are well mixed into the cookie dough.
Add the chocolate chunks to the cookie dough. Fold the dough to be sure that the chocolate chunks are well distributed through the cookie dough.
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least an hour.
Scoop cookie dough onto a parchment lined sheet pan. Bake cookies at 350° for 10-11 minutes.
Remove the cookies from the oven and press extra chunks of chocolate on top of each cookie.
Enjoy freshly baked cookies with a tall glass of milk or warm mug of hot cocoa.
Hint:To prevent your cookies from spreading too much, always chill your cookie dough. Even an hour in the refrigerator will chill the dough enough so that the cookies don't spread too much.
🤓 Expert Tips
Use a Cookie Scoop - a cookie scoop makes it so easy to scoop out well shaped and equally sized balls of cookie dough.
Chill Your Cookie Dough - to prevent your cookies from spreading too much in the oven, chill your cookie dough in the refrigerator for at least 1 hour.
⭐️ Recipe FAQs About
Absolutely! I love to make cookie dough ahead of time. There are a few good make ahead options.
Chill The Dough - Make the cookie dough ahead of time and store in the refrigerator of 2-3 days. When you are ready to bake the cookies, pull the dough from the refrigerator 30 minutes before you plan on baking the cookies. Scoop the cookie dough
Freeze the Dough - After making the cookie dough, scoop the dough and arrange it on a quarter sheet pan. Freeze the pan of cookie dough until the balls of cookie dough are frozen solid. Move the frozen cookie dough balls to a freeze safe bag. The cookie dough will be ready to bake whenever you want a batch of fresh cookies.
You can absolutely use chocolate chips instead of chocolate chunks for this cookie recipe! If you would prefer to use chocolate chips, swap the chocolate chunks out for ½ cup of dark chocolate chips, ½ cup of milk chocolate chips and ¼ cup of white chocolate chips. Save a few extra chocolate chips to add to the tops of the cookies after baking.
My go-to cocoa powder is Ghiadelli Premium Cocoa Powder. This cocoa powder adds rich cocoa flavor any recipe. If you can't find the Ghirardelli cocoa powder, Hershey's cocoa powder will work well for this triple chocolate cookies recipe too!
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Triple Chocolate Chunk Cookies - Chewy & Loaded with Chocolate!
Ingredients
- ¾ cup unsalted butter browned and cooled
- 2 ounces unsweetened chocolate melted with the butter
- ¾ cups (180g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 ½ cups (195g) all-purpose flour
- ½ cup (45g) cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 ounces milk chocolate chunks
- 3 ounces dark chocolate chunks
- 2 ounces white chocolate chunks
Instructions
For the Brown Butter
- Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe
For the Cookies
- In a large mixing bowl, combine the warm brown butter and the unsweetened dark chocolate. Whisk until smooth.
- Add the brown sugar and white sugar to the cooled brown butter and mix until nice and fluffy.
- Mix in eggs and vanilla. Whisk again until light and fluffy.
- Whisk in the salt.
- Fold in the dry ingredients. Mix until all of the flour and cocoa powder are well incorporated.
- Add the chocolate chunks to the cookie dough
- Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
- After one hour, use a cookie scoop to scoop dough and arrange the balls of dough on a parchment lined quarter sheet pan. Return to the refrigerator for an additional hour of chilling time.
- Preheat the oven to 350°. Bake cookies for 9-10 minutes. The edges will be set and the middles should look shiny on the top.
- Remove cookies from the oven and add 5-6 chocolate chunks to the top of each cookie.
- For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
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