These cookies are the ultimate indulgence for chocolate lovers. Thick, rich, and packed with gooey chocolate chunks, they strike the perfect balance between a crisp edge and a soft, fudgy center. The cracked surface reveals pools of melted chocolate chips, making each bite a luxurious experience. Designed to be both comforting and impressive, these cookies are ideal for gifting, sharing at gatherings, or enjoying with a warm drink. Their bakery-style appearance and irresistible flavor make them a standout treat that feels both nostalgic and elevated.
Ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks
- ½ cup milk chocolate chips
- Optional: flaky sea salt for sprinkling
Instruction
- Prepare the oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This step ensures a tender cookie texture.
- Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Blend until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Mix wet and dry: Gradually add the dry mixture to the butter mixture, stirring until just combined. Avoid overmixing to keep the cookies soft.
- Fold in chocolate: Stir in the semi-sweet chips, dark chocolate chunks, and milk chocolate chips. The combination creates layers of flavor and texture.
- Shape the cookies: Scoop generous portions of dough (about 3 tablespoons each) onto the prepared sheets, leaving space between them.
- Bake: Place in the oven for 10–12 minutes, or until the edges are set but the centers remain slightly soft.
- Cool and finish: Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Servings
This recipe yields approximately 18 large cookies. Each cookie is thick, chewy, and packed with chocolate, making them satisfying enough to serve as a dessert centerpiece.
Note
These cookies are best enjoyed warm, when the chocolate is still melty and the centers are soft. They can be stored in an airtight container for up to 5 days, though their texture is most delightful within the first two days. For longer storage, freeze the dough balls and bake fresh when needed. The triple chocolate combination ensures depth of flavor, while the cracked surface and gooey interior create a bakery-quality finish.
Beyond their taste, these cookies embody comfort and indulgence. Baking them fills the kitchen with a rich aroma, and their appearance makes them perfect for gifting or sharing. Whether paired with a glass of milk, a cup of coffee, or simply enjoyed on their own, they deliver a moment of pure joy.