Triple Chocolate Chunk Cookies
These triple chocolate chunk cookies might just be the best cookie recipe ever. These cookies are soft and chewy and loaded with three kinds of chocolate and toasted almonds.
I love this cookie recipe because it requires zero chilling time which means you can have cookies within 30 minutes! This recipe is easy to customize with your favorite chocolates and nuts.
How to make Triple Chocolate Chunk Cookies
This recipe couldn’t be easier to make! I like using a stand mixer for ease, but you can use a hand mixer with similar results.
Ingredients You’ll Need
- Chocolate. I went for the trifecta here and used dark, milk, and white chocolate chunks.
- Almonds. I love toasted almond flavor, but you could swap in a different nut or omit them altogether.
- Butter. Make sure your butter is room temperature.
- Sugar. Using both brown and white sugar gives the best flavor and texture.
- Eggs. Again, make sure your eggs are room temperature.
- Flour. Use some quality all-purpose flour.
- Baking soda. Using baking soda vs baking powder makes the chewiest cookies.
- Malted milk powder. This is an optional ingredient, but it makes a HUGE difference in the outcome.
Baking with Malted Milk Powder
If you haven’t ever baked with malted milk powder, prepare to have your mind blown! Malted milk powder adds a huge depth of flavor to these triple chocolate chunk cookies. It’s often referred to as the “umami” of baking and takes baked goods to a whole new level.
Tips for Perfect Triple Chocolate Chunk Cookies
- Room temperature ingredients. This is so important! Make sure your ingredients are at room temperature–the butter and eggs emulsify so much better. You want nice, fluffy butter so these cookies end up nice and chewy.
- Beat your butter and sugar long enough. For the best texture, you really need to beat the butter and sugars together for 4-5 minutes. The butter mixture should be really light, fluffy, and almost doubled in size.
- 2 sugars are better than 1. There’s a reason why these cookies call for both brown and white sugar, so please don’t make any substitutions. Brown sugar gives these cookies a chewy texture and reacts with the baking soda for leavening. The white sugar gives them their crispy edges.
- Don’t use chocolate chips. For best results, buy chocolate bars and chop them up. Chocolate chips have stabilizers that keep them from melting properly. If you can find chocolate feves, those are the way to go! If I can’t find them, my go-to is to head to Trader Joe’s and buy their Pound Plus bars in white chocolate, bittersweet chocolate, and milk chocolate.
HOW TO STORE
These cookies are pretty soft when they come out of the oven so let them cool on the tray for about 10 minutes before transferring them to a wire rack to finish cooling. They are delicious slightly warm, but also so so good the next day. After they’re cool, I usually transfer them to a gallon sized ziplock bag and leave them on the counter. I was eating these cookies 5 days after they were baked and they were still delicious!
More Baking Recipes to Try
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Triple Chocolate Chunk Cookies
- 2 sticks 8 oz unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 2 teaspoons good vanilla extract
- 2 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 tablespoons malted milk powder
- 1/8 teaspoon kosher salt
- 4 oz dark chocolate roughly chopped
- 4 oz milk chocolate roughly chopped
- 4 oz white chocolate roughly chopped
- 3 oz raw unpeeled almonds
- Preheat an oven to 400 degrees F. Spread the almonds out on a baking sheet and toast in the oven for 6-7 minutes, until golden and fragrant. Remove from the oven and cool to room temperature. Place the cooled almonds in a ziplock bag and use a rolling pin to smash them up into chunks.
- Reduce oven temperature to 325 degrees F. Prepare two baking sheets by lining them with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy, about 3- 5 minutes. Scrape down the sides of the bowl and add the vanilla and egg and beat for another 2 minutes.
- In a separate bowl, whisk together the flour, baking soda, salt, and malted milk powder. Add the chopped chocolates and toasted almonds to the bowl with the flour. Add the flour/chocolate/almonds to the bowl in one addition. Mix until the cookie dough clumps together and there is no flour left unincorporated, about 1 minute or so.
- Using a 3 oz scoop (or a mounded 2 oz scoop), portion the cookie dough onto the prepared baking trays giving each cookie 2-3 inches of space. Bake for 16-18 minutes. The cookies should look puffy but still soft and slightly underdone (they'll finish as they cool).
- Remove from the oven and cool on the tray for 10 minutes and then transfer to a wire rack to finish cooling. Only bake one tray at a time. Repeat until both trays of cookies are baked.