If you are looking for a chocolate chip cookie that will thrill and amaze your friends and family, these Massive Triple Chocolate Chip Cookies are perfect for you. Overflowing with three types of chocolate, they will satisfy even the most ardent chocoholics!
These cookies are based on the ones sold at Levain Bakery in New York City. Notorious for being the best cookies they sell, now you can make them yourself! Theirs don’t have vanilla in them, but I love it and the nuance it gives the cookies. Leave it out if you prefer.
Dough balls are bigger than the 1/4 cup measuring cup!
These are very large cookies, and that is intentional. That is how we pack them with so many chocolate chips, enough to thrill everyone! Do not flatten them at all, leave them rounded. They will compact slightly and spread a bit while they bake.
And be sure to pull them out of the oven when they aren’t quite baked completely through. They will finish baking with the residual heat and by sitting on the baking sheet for half an hour.
My favorite chocolate brand is Guittard. The quality can’t be matched and the flavor is incredible. They are very consistent so you can count on each bag to be the same high quality! Ghirardelli is my back up if I can’t find what I need at the store.
This dough doesn’t require any special treatment, no resting or chilling! You can bake them as soon as the dough is made and the chocolates have been added.
I didn’t add any nuts to mine this time, but you can include them if you like. I think walnuts and pecans would both be excellent choices. If you’re using walnuts, there is a trick I learned to give you the best tasting nuts!
Walnuts have a coating of oil on them that can become unpleasant over time. Arrange the walnuts in a sieve and pour boiling water over them, shaking the sieve so the water is hitting every nut to wash off the oil. Then spread them out on a baking sheet and bake them in a slow oven, stirring occasionally, until fragrant, timing will depend on the temperature of your oven. The oil will be washed off and the toasting brings out the rich flavor of the nuts!
They will be crispy on the outside while still being soft and chewy inside, and packed with softened chocolate chips throughout. They are so indulgent and the perfect way to celebrate for your upcoming Super Bowl party! I would double the recipe because it doesn’t make many and everyone will want a second one!
You can also make a smaller version if you have more people to serve. Just reduce the time in the oven by a minute or two so they don’t overbake.
Boy did these make the house smell amazing as they were baking and cooling – it made it extra hard to wait for them to fully cool, LOL.
Give these Massive Chocolate Chip Cookies a try and you’ll be hooked. There is nothing more decadent than biting into an enormous cookie packed with so much chocolate that every bite is filled with joy! I hope you consider making these cookies for your next party – maybe for the upcoming Super Bowl or celebrating the opening games of the Olympics! Any excuse works for these beauties!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Massive Triple Chocolate Chip Cookies:
- Flour, cake flour (or all gluten-free flour blend), cornstarch, baking powder, baking soda, salt, butter, brown sugar, granulated sugar, egg + an extra yolk, vanilla, combination of white, milk, and semisweet chocolate chips
PRO Tip:
I love combining the three types of chocolate so that there is something for everyone in each bite. But if you don’t want to mix them, use whatever blend you like. You can use all semisweet if you want more intense chocolate flavor or add more milk for a milder bite. Add more white chocolate if you have a sweet tooth. Any mix works, just be sure you have 2 cups of chocolate in the batch!!
How to make Massive Triple Chocolate Chip Cookies:
- Whisk together the flours, baking soda, baking powder, cornstarch, and salt; set aside.
- Mix the butter 30 seconds, add the brown sugar and mix again for 30 seconds, then the white sugar for another 30 seconds. Increase the speed to medium and cream them until light and fluffy, 3 to 4 minutes. Add in the egg and extra yolk with the vanilla, blending until combined. Scrape the bowl and beater well.
- Gradually add the flour mixture, 2 tbsp at a time while mixing the butter/egg mixture. Continue until all the flour has been incorporated. Add the chocolate chips and stir in. Scrape the bowl again.
- Divide the dough into 6 equal portions and place on a parchment-lined baking sheet pan, spaced well apart
- Bake at 400°F (204°C) for 10 to 12 minutes until the tops are golden brown. Pull them out before completely baked. Leave them on the baking sheet about 30 minutes. Transfer to a wire rack to finish cooling. Enjoy!
PRO Tip:
Walnuts have a coating of oil on them that can become unpleasant over time. Arrange the walnuts in a sieve and pour boiling water over them, shaking the sieve so the water is hitting every nut to wash off the oil. Then spread them out on a baking sheet and bake them in a slow oven, stirring occasionally, until fragrant, timing will depend on the temperature of your oven. The oil will be washed off and the toasting brings out the rich flavor of the nuts!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Mixing bowls
- Stand mixer (preferred) or hand mixer
- Spatula
- Baking sheet pans
- Parchment paper sheets
- Wire cooling racks
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Massive Triple Chocolate Chip Cookies (GF)
If you are looking for a chocolate chip cookie that will thrill and amaze your friends and family, these Massive Triple Chocolate Chip Cookies are perfect for you. Overflowing with three types of chocolate, they will satisfy even the most ardent chocoholics!
Ingredients
- 1-1/4 cups (150g*) gluten-free all-purpose flour blend* or regular all-purpose flour
- 3/4 cup + 2 tbsp (105g) cake flour** or more gluten-free all-purpose flour blend*
- * If baking with gluten-free flour you will need 255g total
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt***
- 1/2 cup (1 stick; 113g) cool, unsalted butter, cubed
- 1/2 cup (107g) light or dark brown sugar, firmly packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract or vanilla paste
- 2 cups (12 oz; 340g) combination of white chocolate, milk chocolate, and semisweet chocolate chips
Instructions
1. Preheat oven to 400°F (204°C). Whisk together flour*, cake flour**, baking soda, baking powder, cornstarch, and salt in a large bowl. Set aside.
2. Place cubed butter into the bowl of a stand mixer and using the paddle attachment, turn it on to a medium-low setting. Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Scrape the bowl. Continue mixing on medium speed – once the dough cleans the sides of the bowl, keep beating and it will become light and fluffy.
3. Then add in the egg, extra egg yolk, and vanilla; blend until thoroughly combined. Scrape the sides and bottom of the bowl and the beater attachment. Mix quickly to incorporate everything into the dough.
4. With the mixer on low speed, gradually add the flour a couple tablespoons at a time until ingredients are incorporated. Then add in the chocolate chips and mix just until the chocolate chips are dispersed.
5. Measure out 6 (162g) cookies and place them on a parchment or silicone baking mat-lined baking sheet spaced well apart. Cookies will be a little more than 1/4 cup each. Keep the cookies rounded and don't flatten them. Place 6 on the first pan, the remainder on a second sheet pan. I got 10 cookies out of mine. Bake one sheet pan at a time for the most even baking.
6. Bake the cookies for 10 to 12 minutes or until the tops are golden brown. You want to pull them out before you think they are done. (Mine went about a minute too long.)
7. Let them rest on the cookie sheet for at least 15 to 30 minutes. Transfer the cookies to a wire rack to finish cooling completely.
8. Make Ahead: The dough will hold, covered, in the refrigerator 2 to 3 days. You can freeze the unbaked portioned dough balls up to 3 months. Store in a resealable plastic bag or airtight container. In both cases, return to room temperature before baking.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** To make homemade cake flour for this recipe, you’ll need 14 tbsp regular all-purpose flour and 2 tbsp cornstarch. Whisk these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe. Store the rest for a future use.
*** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
If your cookies are coming out flat or spreading, you might need to add a few tablespoons more flour to the recipe.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 489Total Fat: 26gSaturated Fat: 16gUnsaturated Fat: 10gCholesterol: 64mgSodium: 239mgCarbohydrates: 66gFiber: 3gSugar: 46gProtein: 5g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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