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:


  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?!))


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))


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


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.


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!


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.


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


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!
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  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))
  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
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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.

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