These bakery-style triple chocolate chunk cookies have to be the ultimate chocolate lovers cookie! These chewy chocolate cookies are made in one bowl and loaded up with three types of chopped chocolate. They're made with dutch-processed cocoa powder, making them super rich and chocolatey. I've added a little bit of espresso powder to really enhance that chocolate flavor! These are seriously perfect all year round, but I love making these at Christmas or for Valentine's Day.

A close up of triple chocolate chunk cookies on parchment paper.

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There are two types of desserts I can never say no to - chocolate chip cookies and brownies. The common factor? CHOCOLATE! These gooey triple chocolate cookies are like a combo of brownies and chocolate chip cookies - perfection.

These chocolate chunk cookies are based on my chocolate s'mores cookies, but I did some tweaking. I removed the extra egg yolk to make your life a bit easier (you're welcome) and decreased the flour so the chocolate cookies remain fudgy and gooey instead of cakey and dry. I ended up using the base of this recipe to make my amazing pistachio chocolate cookies!

If you're a chocolate lover like me (guilty 🫶🏻), you gotta try my triple chocolate layer cake, cosmic brownie cookies with chocolate ganache, and chocolate cookies stuffed with marshmallows!

Grab your ingredients!

All the ingredients needed to make triple chocolate chunk cookies, weighed out into small bowls.

Cocoa Powder: I recommend using Dutch-processed cocoa powder. Not sure what you've got in your pantry? Check the ingredients label! If it mentions alkali or acidity regulators, you've got Dutch-processed cocoa powder.
Leaveners: We're using a combo of baking powder and baking soda. Make sure neither has expired!
Espresso Powder: Ok, this is optional, but trust me on this. A little bit of fine espresso powder is going to enhance those deep, chocolatey flavors 🍫
Chopped Chocolate Bars: We want milk chocolate, white chocolate, and dark chocolate bars! Chop, chop, chop them up and add them to the cookie dough! Don't love white/milk/dark? Just swap it out for more of another chocolate bar you like.

Let's make this recipe!

Mix Wet Ingredients: In a stand mixer, combine the butter with the sugar and light brown sugar until light and fluffy. Add the egg and vanilla.

Add Dry Ingredients: Add the dry ingredients and mix until just combined.

Chocolate cookie dough in a glass bowl with chopped chocolate.

Chopped Chocolate Time: Stir in the chopped chocolate.

Chocolate chunk cookie dough balls on parchment paper.

Chill & Bake: Scoop out the cookie dough using a large cookie scoop (you want 3 tablespoons of dough) and place on a parchment-lined baking sheet. Chill for a few hours. Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the cookie dough balls on the sheet so they have space between each one. Bake for 8-10 minutes.

A hand holding 5 chocolate chunk cookie halves.

Chocolate Bars or Chocolate Chips?

I get it, chocolate chips are going to be a lot easier to add to your cookie dough. BUT, then you won't get those beautiful puddles of chocolate! Chocolate chips have an emulsifier in them to stop them from melting in the oven, so we won't get those same pockets of melted chocolate in the cookies.

When I was testing these cookies, I tried baking them right away, chilling for an hour, and chilling for 4+ hours. Look, I know how it can be - sometimes you just want those cookies asap!

You can definitely get away without chilling the cookie dough, but they will spread out more and be a thinner cookie with crispy edges. If you want those thick, bakery-style cookies, you need to chill them for a couple of hours.

Chilling: If you're a thin cookie lover, then go and bake them right away. But if you're like me and love a thick, gooey cookie, then make sure you chill the cookie dough balls in the fridge for a couple of hours.
No Dry Cookies Here: I am once again here on my kitchen scale soapbox. Using a kitchen scale is the most accurate way to bake, especially when it comes to using cocoa powder and flour. Adding too much of either of these ingredients is going to make your cookies dry and crumbly, so grab that kitchen scale!
Column Dough Ball: Ok, this sounds weird, but hear me out. To get those super thick cookies, just before baking them, use your fingers to turn the cookie dough ball into a column, so it's tall instead of a lil round ball. Taller cookies = thicker cookies.
Top with Chocolate: Just before baking, I like to add some extra chopped chocolate on top of the cookie dough column (see the picture above!) to get those puddles of chocolate. But to make them super chocolatey, I add even more chopped chocolate as soon as they're out of the oven! So, chocolate before baking + just after baking.
Scoot Scoot: So you've topped the cookies with extra chocolate as soon as they're out of the oven. Now take a large biscuit cutter or mug and scoot that cookie to be the perfect, round shape! There you go, bakery-style cookies!

Storage & Freezing

I recommend storing these cookies in an airtight container at room temperature for 4-5 days.

You can freeze the baked cookies in an airtight container or ziploc bag for up to 2 months. Let them thaw at room temperature when ready to enjoy.

To freeze the cookie dough balls, place them in a ziploc bag or airtight container in the freezer for up to 2 months. No need to thaw them, they might just need an extra minute or two in the oven!

A hand holding a triple chocolate chunk cookie.

Make these cookies next!

Ella from Alpine Ella is holding a cake stand with cupcakes on it.

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Thank you!

Ella