Triple Chocolate Chunk Cookies

My boys are crazy about chocolate. I only began to make cookies few months ago. I love cooking and during COVID-19 times, I have used my extra time at home to expand my cooking repertoire. Although we have a sweet tooth, we don’t like overly sweet deserts. I usually end up “taming” the amount of sugar in the recipes.

For today, I wanted to make chocolate chunk cookies, because I ran out of chocolate chips. I have good quality semisweet baking chocolate bars, and I wanted to use them.

I mixed two recipes, one by Martha Stewart, and one by Denay DeGuzman ending with the perfect treat for my boys. They are not too sweet, and I got to use what I have in my pantry. Enjoy!

Yield: 3 dozen cookies
Prep time: 30 minutes
Total time: 90 minutes


Butter | 1 cup/226 grams

Good quality semisweet cooking chocolate | 100 grams

Good quality semisweet cooking chocolate in small chunks | 300 grams

Unsweetened Cocoa Powder | 2/3 cup

Brown Sugar | ½ cup

Granulated Sugar | ½ cup

Baking Soda | 1 tsp

Salt | a pinch

Eggs | 2

All-purpose flour | 2 ½ cups

Vanilla Extract | 1 tbs

Optional to decorate: White Chocolate Chips/Chunks


  • Melt the 100 grams of chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water or the microwave (if you use a microwave, make sure you use a low setting and cover the bowl). Let the mix cook for few minutes.
  • Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
  • Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture.
  • If you have a bread hook attachment, switch to that one, add the chocolate chunks to the mix.
  • With an ice cream scoop, make the cookies on baking sheets covered with parchment paper or baking mats. Refrigerate the cookie balls for at least 30 minutes.
  • While the cookies are in the refrigerator, preheat your oven to 170C/350F (mine takes about 10 minutes).
  • Bake the cookies for 10 minutes. They will be set in the edges and soft in the middle. Let them cool for at least 5 minutes before you transfer them to a cooling rack.
  • Optional: You can add white chocolate chips after baking and swirl them with a toothpick for a melting effect.

Blog at

Up ↑

%d bloggers like this: