NYC Chunky Triple Chocolate Chip Cookies

NYC Chunky Triple Chocolate Chip Cookies Cupcake Savvy (1)

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Each bite of these thick, chunky cookies is loaded with rich chocolatey goodness. Made with both dark and white chocolate chunks along with cocoa powder, they’re a chocolate lover’s dream. These cookies are the perfect treat to satisfy any chocolate craving.

Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings Chunky Cookies

Calories 809kcal

Author Fay Khoury

EQUIPMENT

Parchment Paper
Sheet Pan
Kitchen Scales
Cooling Rack

INGREDIENTS

220 g (1 cups) salted butter softened
200 g (1 cups) brown sugar
110 g (½ cups) white sugar
2 (2) eggs large
2 teaspoon (2 teaspoon) vanilla
370 g (3 cups) all-purpose flour
35 g (⅓ cups) cocoa powder Dutch processed
1 tablespoon (1 tablespoon) cornstarch
1 teaspoon (1 teaspoon) bicarb soda
100 g (½ cups) dark chocolate chips
70 g (½ cups) dark chocolate chunks
70 g (½ cups) white chocolate chunks

INSTRUCTIONS

Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
In a large bowl, mix the salted butter, brown sugar, and white sugar on medium speed until fully combined.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat for an additional minute.
Sift the flour, cocoa powder, cornflour, and bicarb soda into the mixture. Mix on low speed just until the flour disappears—do not overmix.
Mix in the dark chocolate chips, dark chocolate chunks, and white chocolate chunks by hand until evenly distributed.
Portion the dough into 170g (6oz) balls. Roll each into a rough ball shape and place them on the prepared baking sheet, leaving space between each one.
For extra gooeyness, press a few extra chocolate chunks and chips into the tops of the cookies before baking.
Freeze the dough balls for 30 minutes, or refrigerate them for 60 minutes. This step ensures the cookies stay chunky and thick while baking.
Bake for 15 minutes.
Remove the cookies from the oven and allow them to cool on a wire rack before serving.

NOTES

Don’t skip the chilling step! It helps the cookies maintain their thick, chunky shape.
For extra gooeyness, press a few extra chocolate chunks into the tops of the cookies before baking.
Use room temperature butter for better mixing and texture.
Store baked cookies in an airtight container for up to 3 days or freeze dough balls for future baking.

NUTRITION