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You are here: Home / Dessert / Triple Chocolate Chunk Cookies

Triple Chocolate Chunk Cookies

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

November 2, 2016 by Hugs & Cookies xoxo 6 Comments

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Jim Fobel has done it again! My son Jake passed his swim test and wanted to make chocolate chip cookies to celebrate! Well, you never have to twist my arm for that but I was thinking I would try a new recipe. Of course I have about 14 other recipes I love and adore for chocolate chip cookies but I am always up for a baking adventure. I pulled out my Jim Fobel baking book to see if he had a recipe, since every other recipe from him has been amazing, and sure enough he did! His called for chocolate chunks instead of chips! Perfect! I decided to use three types of chocolate chunks, Hershey bars, Baker’s semi sweet and Ghirardelli semisweet. The combo of chocolates added a lot of flavor and character and these cookies received rave reviews. I did not chill the dough….remember I was baking with a 6 year old who wants no part of chilling times. If you want a thicker cookie, try chilling the dough for a few hours prior to baking. Either way, these triple chocolate chunk cookies are sure to bring smiles to everyone who smells them and eats them! Oh, and did I mention the melty ooey gooey factor from using chunks instead of chips? Genius! Check out Jim Fobel’s Baking Book here….it truly is fabulous!

triple chocolate bakers hershey ghirardelli triple chocolate chunk cookies triple chocolate cookie dough triple chocolate cookies amazing triple chocolate cookies stacked triple chocolate jaden shot

See this picture with the dripping chocolate? Love this because my oldest son was eating a cookie and when the chocolate dripped he yelled, Mom you have to get a picture of this!! So cute! #sonofablogger

You’ll Need:

Parchment Paper

Cookie Sheets

triple chocolate cookie

Triple Chocolate Chunk Cookies

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Ingredients
  

  • ½ cup salted butter
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla
  • ½ teaspoon kosher salt
  • 1 egg
  • 1 cup Pillsbury flour
  • ½ teaspoon baking soda
  • 8 ounces chopped chocolate I used a combo of hershey's milk chocolate, baker's semi sweet and Ghirardelli semi sweet

Instructions
 

  • Beat butter and sugars.
  • Add egg and vanilla
  • Add salt, flour and baking soda just to form a dough.
  • Fold in chopped chocolates.
  • Scoop 6 cookies on a cookie sheet at a time. (I used a small cookie scoop)
  • Bake about 9 mins.
  • I made about 16 cookies

 

 

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Filed Under: Cookies, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Anna Fourny says

    November 4, 2016 at 9:32 am

    Hi, what is the recommended baking temperature for the Triple Chunk Cookies?

    Reply
    • Hugs & Cookies xoxo says

      November 8, 2016 at 8:20 pm

      350

      Reply
  2. Reenie says

    November 5, 2016 at 12:47 am

    What temp? 350?

    Reply
    • Hugs & Cookies xoxo says

      November 8, 2016 at 8:20 pm

      yes!

      Reply
  3. Sheri says

    December 28, 2016 at 11:50 pm

    What do you think would happen if
    I added chocolate syrup to the cookie mix?

    Reply
    • Hugs & Cookies xoxo says

      December 29, 2016 at 2:53 pm

      hmmm not sure but sounds delish!!!

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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