These triple chocolate chunk cookies are majorly chocolatey. There are chocolate chips and chocolate chunks in the cookies, and then there are additional chocolate chunks baked into the tops of the cookies. It’s a pretty big investment to make these cookies because of the great amount of chocolate involved. So bookmark this recipe to use when you’re ready to fulfill your chocolate craving!

Ingredients needed:

semisweet chocolate chips unsalted butter all purpose flour baking powder and salt eggs light brown sugar vanilla extract semisweet chocolate chunks additional chopped chocolate

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.

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!

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