Ultimata Triple Chocolate Chunk Cookies

Ultimate triple chocolate chunk cookies are exactly what the name promises: three different shots of chocolate in one cookie. Melted semisweet chocolate goes into the dough itself, tinting it deep brown and giving every bite a brownie-like richness. Then chunks of semisweet and white chocolate fold in for pockets of melted texture.

The melted chocolate in the dough is what makes these different from the standard chocolate chip cookie. It binds the dough into something fudgier, with softer centers and a slight crackle on top.

Don’t overbake. Pull them when the edges are just set and centers still look underdone. They firm up on the sheet as they cool.

Pro Tips

• Use real chocolate squares chopped into rough chunks, not just chips. Irregular pieces give a more rustic, bakery-style look and texture.
• Room temperature butter and eggs cream much better than cold. Set them out 30 minutes ahead.
• Chill the dough for 30 minutes before baking if you want thicker cookies that don’t spread as much.
• Use parchment paper, never grease the sheet. Greased pans cause spreading and crispy edges.

Variations

• Swap white chocolate for milk chocolate chunks for an all-cocoa version.
• Stir in a cup of toasted walnuts or pecans for crunch.
• Add 1 teaspoon espresso powder to the dough to deepen the chocolate flavor without making it taste like coffee.