Triple Chocolate Chunk Cookies Recipe

By The Cooking World, Editorial Staff

July 3, 2025

Zoë François Triple Chocolate Chunk Cookies

In this week’s recipe, we’re highlighting the Triple Chocolate Chunk Cookies from the Zoë Bakes Cookies cookbook—a must-try for true chocolate lovers.

Built on the rich intensity of cocoa powder, these cookies are packed with white, milk, and bittersweet chocolate chunks that deliver depth and contrast in every bite. Whether you enjoy them warm and gooey or let them cool to a soft, chewy finish, they’re a delightful way to satisfy even the strongest chocolate cravings.

Featuring thoughtfully selected ingredients and Zoë François’ signature approach to baking, these Triple Chocolate Chunk Cookies are a celebration of texture, flavor, and pure indulgence—one you’ll definitely want to bake more than once.

PREP TIME

45 minutes

COOK TIME

12 to 15 minutes

serves

30 cookies

Ingredients

240 g (2 cups) all-purpose flour
50 g (½ cup) Dutch-processed cocoa powder, sifted if lumpy
1.5 g (¼ tsp) baking soda
4 g (1 tsp) baking powder
6 g (1 tsp) kosher salt
220 g (1 cup) unsalted butter, at room temperature
300 g (1½ cups) lightly packed brown sugar
4 g (1 tsp) vanilla extract
1 egg, at room temperature
85 g (3 oz) white chocolate, chopped into chunks
85 g (3 oz) milk chocolate, chopped into chunks
85 g (3 oz) bittersweet chocolate, chopped into chunks
Flaky sea salt for finishing (optional)

Special Equipment

Instructions

In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and vanilla on medium speed until creamy, about 3 minutes.
Add the egg, beating on medium speed until incorporated. Add the flour mixture all at once and mix until just incorporated. Mix in the chopped chocolate. You may need to give the bowl a couple of swipes with a rubber spatula at the end to make sure the chocolate is evenly distributed.
Line a baking sheet with parchment paper. Scoop the cookie dough using a #40 (1½-tablespoon) portion scoop onto a baking sheet. You can make the cookies larger or smaller, but it will affect the baking time.
Refrigerate the dough balls for at least 30 minutes; if you have the time, they improve if you let them sit for 24 to 36 hours. After they are chilled, you can bake them or freeze the dough balls for baking later.
Preheat the oven to 175 ºC (350 °F). Line as many baking sheets as you need with parchment paper. (You will need six baking sheets to bake the entire batch.)
Evenly space six chilled cookie balls on each sheet and sprinkle them with flaky sea salt (if using). Bake, one sheet ata time, in the middle of the oven for 12 to 15 minutes, until the cookies crackle a bit on top and no longer look wet.
Allow the cookies to cool for about 5 minutes on the baking sheets, then move to cooling racks.

Triple Chocolate Chunk Cookies Recipe

Zoë François Triple Chocolate Chunk Cookies

Ingredients

Special Equipment

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Instructions

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