Why I Love This Recipe

I love this recipe because it delivers on both flavor and texture. The combination of different types of chocolate creates a depth of flavor that’s both rich and satisfying. The cookies are thick and chewy, with just the right amount of crispness on the edges. Plus, they’re easy to make and perfect for sharing—or keeping all to myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, room temperature
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
8 ounces semi-sweet chocolate chips
4 to 8 ounces chocolate chunks
Optional: sea salt flakes for topping

Preheat the oven: I set my oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a separate bowl, I combine the flour, cornstarch, baking soda, and salt.
Cream butter and sugars: In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar on medium speed until well combined, about 2-3 minutes.
Add eggs and vanilla: I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Combine wet and dry ingredients: Gradually, I add the dry ingredients to the wet mixture, mixing on low speed until the dough starts to form.
Incorporate chocolate: I fold in the semi-sweet chocolate chips and chocolate chunks until evenly distributed throughout the dough.
Portion the dough: Using a large cookie scoop or ¼ cup measuring cup, I scoop the dough onto the prepared baking sheet, spacing them about 3 inches apart.
Bake: I bake the cookies for 12-15 minutes, until the edges are golden brown and the centers are set but still soft.
Cool: I allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Approximately 16 cookies
Prep time: 20 minutes
Cook time: 12-15 minutes
Total time: 35-40 minutes

Variations

Add nuts: I sometimes add chopped pecans or walnuts for extra crunch.
Different chocolate: Using a mix of milk, dark, and white chocolate chips adds variety.
Stuffed cookies: I place a piece of caramel or a dollop of Nutella in the center of each dough ball for a gooey surprise.

Storage and Reheating

I store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the cookies in a sealed container for up to 3 months. To enjoy warm cookies, I reheat them in the microwave for about 10-15 seconds.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 48 hours. This can enhance the flavor and texture of the cookies.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. When ready to bake, I add a couple of extra minutes to the baking time.

Why are my cookies spreading too much?

If my cookies spread too much, it might be due to the butter being too warm or not enough flour in the dough. I ensure the butter is just at room temperature and measure the flour accurately.

Can I use salted butter?

Yes, but I reduce the added salt in the recipe to compensate for the salt in the butter.

How do I get perfectly round cookies?

After baking, while the cookies are still warm, I use a round cookie cutter or the edge of a glass to gently shape them into perfect circles.

Conclusion

These Thick and Chewy Triple Chocolate Emergency Cookies are a chocolate lover’s dream come true. With their rich flavor, satisfying texture, and indulgent chocolate chunks, they’re the perfect remedy for any sweet craving. Whether I’m baking for a special occasion or just treating myself, these cookies never disappoint.

Thick and Chewy Triple Chocolate Emergency Cookies

Why I Love This Recipe

Ingredients

Servings and Timing

Variations

Storage and Reheating