If you love my Ultimate Thick and Chewy Chocolate Chip Cookies, get ready for these Triple Chocolate Chunk Cookies! They are made with three kinds of chocolate (yes, three!), and that ultra-thick, soft-based texture you already know and love! They are just like bakery-style cookies but easily made at home with no chill time required.I will never complain about new chocolate chip cookie variations, especially when they deliver big (literally, in this case) on both taste and texture.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: This cookie recipe uses cold butter, and trust me, it’s important! Cold butter helps keep the cookies nice and thick, while still maintaining that soft, chewy center.

I recommend using unsalted butter for the best flavor control.If you prefer salted butter, just reduce the amount of salt in the recipe to balance it out.Sugar: Both brown sugar and granulated sugar are key to these cookies! The brown sugar keeps them chewy and moist in the center, while the granulated sugar adds a touch of sweetness and helps create those slightly crispy edges.

For such a thick cookie, this balance is everything.Eggs: You will need 2 large eggs—one whole egg and one egg yolk.Save the leftover egg white for another recipe, like homemade almond paste.

Cocoa Powder: This recipe calls for Dutch-processed cocoa

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