Triple Chocolate Chunk Cookie Recipe
served warm, topped with vanilla bean gelato
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Ingredients
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Cookie Dough
Chocolate Chunks
Serving
Method
Cookie Dough
- 1
Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- 2
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 4
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Chocolate Chunks
- 5
Fold in Chocolate
Gently fold in the semi-sweet, milk, and dark chocolate chunks into the cookie dough using a spatula or wooden spoon until evenly distributed.
Baking
- 6
Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 7
Portion Dough
Scoop large rounds of dough (about 3 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart.
- 8
Bake Cookies
Bake for 12–14 minutes or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
- 9
Cool Slightly
Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool slightly more. Serve warm for best results.
Serving
- 10
Top with Gelato
Place a warm cookie on a serving plate or shallow bowl and top with one generous scoop of vanilla bean gelato. Serve immediately.
