Name: Triple Chocolate Chunk Cookies
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Ingredients: 16 ounces semisweet chocolate chips; ½ cup unsalted butter; 1⅓ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 4 large eggs; 1½ cups light brown sugar, (packed); 2 teaspoons vanilla extract; 24 ounces semi-sweet chocolate chunks; additional chopped chocolate bar ((optional))

Triple Chocolate Chunk Cookies

How to make Triple Chocolate Chunk Cookies:

The complete, printable recipe is at the end of this post. Preheat oven to 350°F. Line baking sheets with parchment paper or silpat mats.

Place the chocolate chips and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth. If you happen to have a double boiler pan, you can use that instead.

In another bowl, whisk together flour, baking powder and salt; set aside.

In a large bowl, use an electric mixer to beat the eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce the speed to low and beat in the melted chocolate mixture. Then mix in the dry ingredients and blend just until combined. Stir in the chocolate chunks, but leave out the optional, additional chunks.

Drop heaping tablespoonfuls of the cookie dough onto the prepared baking sheets, keeping a round shape as much as possible; place 2 to 3 inches apart. If you’re using the extra chopped chocolate bar, place 2 to 3 chunks on top of each cookie.

triple chocolate chunk cookies on a cooling rack

Bake until the cookies are shiny and crackly, yet still soft in the center, 12 to 14 minutes. Cool on the baking sheets for about 10 minutes before transferring them to a cooling rack with a spatula.

This recipe makes 48 delicious chocolate cookies. If you don’t want to make that many cookies, you can cut all the ingredient amounts in half to make 24 cookies instead. Store cookies in a sealed container at room temperature for up to 5 days. Freeze in a sealed freezer baggie for up to one month. Let them thaw at room temperature, and they’ll be (almost) as good as the day you baked them!

Don’t let the exterior of the cookies fool you. They might look dry and crackly on the outside, but break them open (see the photo below), and they will welcome you with their gooey chocolate interior. Enjoy!

chocolate cookies stacked with one on top broken open to see the inside

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6 Comments

Brianna says:

August 21, 2010 at 11:32 AM

I’ve been making these cookies since last Christmas. They are a HUGE hit! Everyone loves them, so rich and chocolatey. I did the math, we’re using about 3lbs of chocolate for the batter alone. That is usually enough to spark people’s attention!!! They are now requested by everyone that has ever tasted them.

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Jessica says:

January 23, 2010 at 10:25 PM

I made these tonight. They were soooo good!

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Jennifer F. says:

June 12, 2009 at 1:02 PM

If they are even 1/2 as good as the picture of them looks, they will be to die for. I can’t wait to try this recipe! Chocolate heaven ahead!

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Pattie says:

June 9, 2009 at 9:38 AM

My chocoholic daughter is going to LOVE these. Thanks.

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Suzanne says:

June 8, 2009 at 1:53 PM

Oh. My. God. These cookies look amazing!!

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Jenny says:

June 8, 2009 at 7:05 AM

Drop dead decadence! These remind me of the Outrageous Chocolate Cookies….oh I want one right now!

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