Preheat oven to 350°. Prepare baking sheets lined with parchment paper or silicone baking mats and set aside.
Using mixer, beat butter and sugar until it’s very light and fluffy.
Beat in the eggs on medium-low speed one at a time until well combined.
In another medium bowl, whisk together the dry ingredients, flour, cocoa powder, baking soda, cornstarch and salt. Add the flour mixture to the butter mixture and combine on low until just combined.
Add the chocolate chips and chunks and combine on low until evenly distributed, being careful not to overmix.
Using a large cookie scoop, scoop cookies onto a sheet pan lined with parchment paper 2 inches apart. Add extra chips/chunks on top if desired!
Bake cookies for 12-15 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.
NOTES
Measure the flour correctly to get tender cookies. Don’t pack it, fluff it up with a fork before measuring, or use the spoon and level method.
How to Store: Store cookies up to 2-3 days in an airtight container. Zap them few seconds in the microwave to get the chocolate chips and chunks all gooey. Even add some ice cream on top for a special, amazing treat! I won’t even mention hot fudge too…ha!
Freezing Instructions for Raw Cookie Dough Scoops: Make the dough and scoop the cookies. Freeze cookie scoops completely on a cookie sheet, then store in a freezer ziplock bag. Bake frozen at 350F° for an extra minute or two.
Freezing Baked Cookies: Bake cookies and place in freezer in a ziplock back or sealed container up to 3 months. Thaw when you want a cookie or 2 or zap them in the microwave!
Tips for Best Homemade Triple Chocolate Cookies
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