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Triple Chocolate Midnight Chunk Cookies

These Triple Chocolate Midnight Chunk Cookies are a chocolate lover’s dream—soft, chewy, and bursting with three kinds of chocolate!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chewy, Chocolate, Cookies, Easy, Triple Chocolate
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chunks
  • 1 cup white chocolate chips

Instructions

  • Begin by softening your butter to room temperature. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  • In a large bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar until light, fluffy, and pale, about 3-4 minutes.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract to create a smooth batter.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder for even distribution.
  • Gradually add the dry ingredients into the wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
  • Stir in the semi-sweet chocolate chips, milk chocolate chunks, and white chocolate chips until evenly distributed.
  • Use a cookie scoop or spoon to drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers remain soft.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before enjoying.

Equipment

  • Mixing Bowls
  • Electric mixer or sturdy whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheets
  • Parchment paper or silicone baking mat
  • Cooling Rack
  • Spoon or cookie scoop

Notes

  • Softened butter is essential for tender cookies; avoid using melted butter.
  • Do not overbake; cookies will continue to cook slightly after removal from oven.
  • If dough is too soft, chill it for 30 minutes before baking to prevent spreading.
  • Using chocolate chunks instead of only chips adds texture and melty pockets of chocolate.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.