I attended the University of Georgia for my undergraduate degree, where the dining halls are known to make very delicious foods…They’ve won something like 54 awards over the years for their meals. I only ate there the first year because after that I lived off campus. But I did love that first year of unlimited food. They have such a variety! I went back a couple of times over the years, and it was still just as tasty. The best ever dish was their chocolate chocolate cookies. It’s odd because I prefer a classic chocolate chip cookie and generally the double chocolate ones are almost too chocolate-y for me. But this one was just right.
It was dark, deepened by cocoa and never stale or crunchy. It was perfectly chewy and the chocolate chips just put it over the top. I’ve been trying to make a comparable double chocolate cookie ever since. This one, although slightly different, came pretty close… my addition of sea salt really elevated the flavors and complemented the chocolate perfectly.
I also decided to swap out half the flour for whole-wheat, which made the cookie thicker and slightly denser. This basically means that one is MORE than enough for the day. I like that. 
This would go perfect with a glass of milk, if I liked milk. I know Joe would love them. I would recommend this to anyone who has random chocolate cravings but don’t want to overeat. The whole-wheat flour makes this rather filling, and the three kinds of chocolate with a hint of salt is a lovely pairing.
PrintSalted Triple Chocolate Chunk Cookies
- Total Time: 30 minutes
- Yield: 36 cookies 1x
Description
Dense and chocolate-y cookies made with three types of chocolate and a hint of sea salt, perfect for satisfying any chocolate craving.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks
- 1/2 cup milk chocolate chunks
- 1/2 cup white chocolate chunks
- Sea salt for sprinkling
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cocoa powder, and sea salt. Set aside.
- In a double boiler, melt the unsalted butter. Once melted, add the granulated sugar and stir until well combined.
- Remove from heat and let cool slightly. Add the egg and vanilla extract to the butter mixture, stirring until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dark chocolate chunks, milk chocolate chunks, and white chocolate chunks.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt on top of each cookie dough ball.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best enjoyed with a glass of milk. The addition of whole-wheat flour makes them more filling. Store in an airtight container for up to a week. You can substitute the chocolate chunks with chips if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 80
- Fat: 6
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 15
Wow! I just made these tonight – a little sprinkle of Maldon makes these InSaNeLy addicting! Thanks so much for sharing this recipe! Love them!!
This recipe went over really well! I didn’t use the recommended sea salt, but I can imagine that it would make the cookies even better. Really rich, but I consumed many.
These sound amazing, and I bet they are even better with sea salt!
This sounds absolutely delicious, Amrita. :)