Preheat your oven to 175°C.

In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the dark, milk, and white chocolate chunks.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 5 cm apart.

Bake for 12-15 minutes or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Dust with powdered sugar and serve alongside a scoop of vanilla ice cream.