Giant Triple Chocolate Chocolate Chip Cookies

This cookie recipe is one of my all-time favorites. It makes a perfectly giant, fudgy, gooey, bakery-style cookie. I have found that chocolate chocolate chip cookies can be a little “flat” tasting – but my version of this recipe ((found on Pinterest)) has been proven to deliver that deep chocolate punch a cookie this beautiful is expected to have.

IMG_6232I only made 2 minor additions:

IMG_6257

  1. a high quality vanilla extract ((I am a vanilla and chocolate kind of girl — some people are coffee and chocolate kind of people. If you prefer coffee over vanilla, add 3-4 T of espresso and see what happens!)) IMG_6238
  2.  3 types of chocolate chips ((hey, if one is good…three is better, right?!))

IMG_6284

Every time I make this recipe, I double it. The original recipe yields 12 giant cookies & if I am going to the trouble of measuring, mixing and baking, I prefer a lot more than 12 cookies to come out of my oven. Don’t you? **Take note: if you do NOT want to double this recipe, follow the directions on the original recipe found HERE. ((but don’t forget to add vanilla and a variety of chocolate chips))

IMG_6244

So, when you see four sticks of butter — don’t run for the hills, I doubled the recipe haha!

IMG_6247

Another interesting note about this recipe is that it calls for the butter to be cold and cubed. The cookies turn out to be the perfect combination of dense and moist, so I have never tested any variations on the fat component in this recipe.

IMG_6274

This is a perfect recipe for “helping hands”. Shep did a great job of adding all of the chocolate chips for me. As a reward for all of my helpers…I made sure I had plenty of things that needed licking.  With beaters, scoops, spatulas and bowls, all four were happy helpers!

IMG_6310

One other little tip I will share with you: make some giants and some minis. Why? In my humble opinion, the giants are way too much cookie for me ((and my pants)) to handle in one sitting. Also, I feel like they are too big for my kiddos ((if they are having an ‘everyday’ cookie)). But the giants are a perfect “treat” cookie and perfect for making a kiddo or hubby feel special after a long, especially difficult day. So there you have it: some days are giants some days are minis. Be prepared and make both.

IMG_6333

The minis need to bake for only about 9.5 minutes compared to 17.5 minutes for the giants.

IMG_6300

I can’t wait to add one of these tasty cookies to my kiddo’s lunch bags next week — and I know they will be just as excited to open their lunch bags. This may be an “eat your dessert first” kind of lunch!!

Giant ((or mini)) Chocolate Chocolate Chip Cookies
A perfectly chocolatey chocolate chip cookie, dense and moist and giant ((or mini))!! Great for school lunches or a party - just make sure you have enough for seconds....people will want more than one!
Write a review
Print
Ingredients
  1. 2 cup (4 sticks) cold, butter, cubed
  2. 3½ cup sugar
  3. 4 large eggs
  4. 1½ T vanilla
  5. 1 cup dark cocoa powder
  6. 4½ cups all-purpose flour
  7. ½ tsp. coarse salt
  8. 1 tsp. baking powder
  9. 5 cups semi-sweet, milk and white chocolate chips ((or any combo you prefer))
Instructions
  1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Add vanilla. Mix in the cocoa powder until well blended.
  2. In a separate bowl, combine dry ingredients and lightly whisk together until evenly mixed. Add the flour mixture to the mixing bowl, in 2 cups portions. Mix on low-speed until each portion is incorporated before adding the next. Fold in the chocolate chips with a spatula.
If making GIANTS
  1. Using a 6-oz scoop, scoop dough onto baking sheets a few inches apart ((I bake 6 giants per sheet to insure they have enough 'space'. Bake 16-20 minutes (I found 17.5 minutes to be the magic number).
If making MINIS
  1. Using a 2-oz. scoop, scoop dough onto baking sheets a few inches apart ((I bake 12 minis per sheet to insure they have enough 'space'. Bake 9-11 minutes (I found 9.5 minutes to be the magic number).
  2. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
  3. With this recipe, I can make 2 dozen giants and 2 dozen minis!!
Adapted from Annie's Eats
Adapted from Annie's Eats
Food for a Year: https://foodforayear.com/

1 Comment

  1. Kim Montgomery says:

    These are the BEST! Thinking of trying them with peanut butter chips next time. Thank you, this one will be a keeper. Plus I am going to try cold butter method for my other cookie recipes.

In true show & tell form: "I am open for questions & comments"

 
%d bloggers like this: