Triple Chocolate Chunk Cookie Recipe

Remove butter from the refrigerator 30–60 minutes before starting so it softens to room temperature. If using cold eggs, bring them to room temperature as well. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing until each is incorporated, then mix in the vanilla extract. Beat until mixture is smooth and homogenous, about 30–45 seconds.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, fine sea salt, and espresso powder (if using) until evenly combined.

Incorporate dry into wet

With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture in two additions, mixing just until no large streaks of flour remain. Do not overmix; stop when the dough is uniform and slightly thick.

Fold in the semisweet chocolate chunks, milk chocolate chips, and white chocolate chips by hand using a sturdy spatula, ensuring an even distribution. Reserve about 1/4 cup of the mix-in chocolate to press on top of cookies before baking if desired.

Using a 2-tablespoon scoop (or a scale for 40–45 g portions), portion dough balls and arrange them on a tray or plate about 1 inch apart. Chill dough balls in the refrigerator for at least 30 minutes (up to 24 hours) to reduce spreading and deepen flavor. If short on time, you may bake immediately but expect slightly flatter cookies.

Place chilled (or room-temperature) dough balls on the prepared baking sheets spaced about 2 inches apart. If reserved, gently press a few extra chocolate chunks onto the top of each dough ball and sprinkle a small pinch of coarse sea salt on each.

Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating sheets halfway through for even coloring. Cookies are done when edges look set and the centers still appear slightly soft and glossy — they will continue to set as they cool.

Remove baking sheets from the oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If you prefer chewier centers, remove at ~10 minutes; for slightly crisper cookies, bake toward the 12-minute mark.

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies (in a single layer) for up to 3 months or freeze unbaked dough balls on a tray then transfer to a freezer bag for up to 3 months; bake from frozen, adding ~2–3 minutes to the bake time.