The Story & Intro

Growing up on the island of Crete, I spent countless afternoons in my grandmother’s kitchen, where the scent of freshly baked bread and cookies filled the air. While she often made traditional Greek treats, my love for chocolate pushed me to experiment with something sweeter and richer. That’s how these Triple Chocolate Chunk Cookies became one of my family’s favorite indulgences.

These cookies are soft in the middle, slightly crisp at the edges, and absolutely bursting with chunks of dark, milk, and white chocolate. Every bite feels like a warm hug the kind of treat that makes kids’ eyes light up and adults sneak back for seconds.

If you’ve ever wanted to master the art of chocolate cookies, this recipe is for you. With simple ingredients, easy steps, and a little love, you’ll bake the best triple chocolate chunk cookies right in your own kitchen.

Ingredients for Triple Chocolate Chunk Cookies

1 cup (230g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (200g) brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup (180g) dark chocolate chunks
1 cup (180g) milk chocolate chunks
1 cup (180g) white chocolate chunks

Step-by-Step Instructions

Step 1 – Cream the butter and sugars
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. This step makes the cookies soft and chewy.

Step 2 – Add eggs and vanilla
Mix in the eggs one at a time, followed by the vanilla extract. The batter should be smooth and slightly glossy.

Step 3 – Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly fold into the wet mixture until combined.

Step 4 – Add chocolate chunks
Stir in the dark, milk, and white chocolate chunks. Make sure they’re evenly distributed for that irresistible triple chocolate bite.

Step 5 – Bake the cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough balls (about 2 tablespoons each) and place them 2 inches apart. Bake for 10–12 minutes, until the edges are golden but the centers are still soft.

Serving Suggestions

These Triple Chocolate Chunk Cookies are best enjoyed warm, with chocolate still melting inside. Serve them with a cold glass of milk for kids, or with a hot cappuccino for adults. They also make a beautiful gift—stack a few in a glass jar tied with a ribbon, and you’ll win hearts instantly.

Triple Chocolate Chunk Cookies Recipe – Soft, Chewy & Irresistible

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Print Recipe

These Ultra-Thick Bakery-Style Chocolate Chip Cookies are soft in the middle, chewy on the edges, and loaded with gooey chocolate chips. Perfect for when you want that bakery taste at home, these cookies are rich, indulgent, and irresistibly thick.

Total Time: 29 minutes
Yield: 12–14 thick cookies

Ingredients

1 cup (230g) unsalted butter, softened
1 cup (200g) brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (360g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups (340g) semi-sweet chocolate chips

Flaky sea salt, optional, for topping

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Slowly fold dry ingredients into wet mixture until just combined.
Stir in chocolate chips until evenly distributed.
Scoop large dough balls (about ¼ cup each) and place 2 inches apart on baking sheet.
Bake for 12–14 minutes, until edges are golden but centers are soft.
Sprinkle with flaky sea salt if desired.
Let cookies cool for 5 minutes on the tray before transferring to a wire rack.

Notes

Chill the dough for 30 minutes before baking for extra-thick cookies.
Use high-quality chocolate chips or chunks for the best flavor.
Cookies stay fresh for up to 4 days in an airtight container.

Author: INAYA
Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Conclusion

Cookies have a way of turning an ordinary day into something special. Baking these Triple Chocolate Chunk Cookies reminds me that joy is often found in the little things a messy kitchen, the sweet smell of chocolate, and the smiles of those you love.

So, roll up your sleeves, preheat your oven, and make a batch today. Trust me, these cookies will become a tradition in your home, just like they did in mine.

Short 100-Word Version with Recipe

Hi, I’m Inaya from Crete, and I’m excited to share one of my family’s favorites—Triple Chocolate Chunk Cookies. These cookies are soft, chewy, and packed with dark, milk, and white chocolate chunks for the ultimate indulgence. To make them, cream butter with sugars, add eggs and vanilla, mix in flour and leavening, then stir in the chocolate. Scoop dough balls, bake at 350°F for 10–12 minutes, and enjoy warm with milk or coffee. Whether for family gatherings, gifts, or just a treat for yourself, these cookies bring joy in every bite.