This Triple Chocolate Jumbo Cookie is so much fun – to make and to eat! Light and sweet with a crunchy edge and soft center, this is a delightful treat any time of the day. Add a scoop of ice cream and a drizzle of caramel or chocolate sauce to level this up to a fancy dessert.
It really couldn’t be much easier to make this cookie. You mix half the ingredients together then add the dry ingredients, mixing them into a dough. Draw a 10-inch (25cm) circle on one side of a piece of parchment and flip it over, ink-side down.
Spread dough in a circle inside the circle you drew on the parchment paper.
Then you use a spatula or your hands to press the dough into a 9-inch (23cm) circle, inside of the 10-inch (25cm) guide you made on the parchment paper. This allows for spreading as it bakes. I am glad I didn’t completely fill the circle on the parchment. If I had it would have spread all the way to the edges of my large half sheet baking pan!
With this jumbo cookie, there is no need to portion the dough with a cookie scoop and bake individual cookies! This cookie makes about 8 servings.
Hot from the oven! Almost filled a half-sheet pan!
When I pulled the jumbo cookie out of the oven and cut it into wedges, The Artist said he would love a slice of this chocolate pizza! I kept having to remind him it was a cookie, not pizza, LOL.
But honestly he isn’t far wrong. I’ve made brownie pizza and it is fantastic. This cookie is a little delicate (I used gluten-free flour) so if you are serving it with ice cream, use a fork and knife to eat it off a plate. If you use regular flour, it may have more structure.
Cutting into wedges – see how much the dough spread!
The cookie wedges are tender with a tendency to bend or break if holding them by hand, especially when warm. They will firm up a bit as they cool. Use a pie server or spatula to move them off the baking sheet and onto serving plates.
This makes a fairly thin cookie, making it easy to control portion size. I love the flavor of these cookies and the chocolate chips sprinkled over the top. They add texture to every bite. Look closely and you will see both white chocolate and milk chocolate chips on every wedge!
When serving brown foods it can be challenging to make them look attractive. I love the look of the ice cream, raspberries, and mint. You could also drizzle with caramel, chocolate sauce, or ganache. The ganache catches and reflects the light adding life to your photos.
If you serve this while still warm, the ice cream will melt leaving you with a plate of crème anglaise which is absolutely delicious. I loved the cookie swimming in melted ice cream. The ice cream is optional, but a lovely way to cool off on the upcoming hot days.
If you are making this for a holiday, you can substitute colorful M&Ms or other candies that can be baked in the oven. They make it very festive and even more fun to eat!
I hope you give this Triple Chocolate Jumbo Cookie a try soon. It is a delightful change of pace from your ordinary chocolate chip cookies, one your family and friends will love! With the summer nearly here and the ice cream on top, put this cookie on your menu for a great hot weather dessert!
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 Triple Chocolate Jumbo Cookie:
- Butter, brown sugar, granulated sugar, egg, vanilla, flour, baking soda, salt, cocoa powder, milk chocolate chips, white chocolate chips, vanilla ice cream, mint, caramel sauce (last 3 optional)
PRO Tip:
When drawing the circle on the parchment, be sure the 10-inch (25cm) cake pan is in the center of the paper. Use a Sharpie or similar ink pen so you can see it through when you flip it over.
How to make Triple Chocolate Jumbo Cookie:
- Draw a 10-inch (25cm) circle on a sheet of parchment paper. Lay the paper, ink-side down, on a baking sheet pan.
- In the bowl of your mixer, combine the butter, both sugars, the egg, and vanilla, beating until combined. Add the flour, baking soda, salt, and cocoa powder, mixing until a dough forms.
- Press/spread the dough into roughly a large 9-inch (23cm) circle on the paper, just inside the circle you drew to allow for spreading. Scatter both types of chocolate chips over the top and press them lightly into the dough.
- Bake at 325°F (160°C) for 15 to 20 minutes until the edge of the cookie is firm. Cool for a few minutes then transfer the cookie on the parchment to a cutting board. Use two large offset spatulas to lift it without breaking. Slice into wedges and serve warm or at room temperature on its own or top with a scoop of vanilla ice cream. Drizzle the top with caramel or chocolate sauce if desired.
PRO Tip:
To test the cookie for doneness, carefully and gently press the edge of the cookie with your finger. It should feel firm and not move.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Parchment paper
- Baking sheet pan
- Stand mixer or hand mixer
- Mixing bowls
- Spatula
- Offset spatula
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, another kosher brand, or table salt, you will not need as much because they are saltier.
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.
Triple Chocolate Jumbo Cookie (GF)
This Triple Chocolate Jumbo Cookie is so much fun – to make and eat! Light and sweet with a crunchy edge and soft center, this is a delightful treat any time of the day. Add a scoop of ice cream and a drizzle of caramel or chocolate sauce to level this up to a fancy dessert for special occasions.
Ingredients
- 6 tbsp (3/4 stick; 85g) unsalted butter, softened
- 3/4 cup (160g) firmly packed brown sugar
- 1/4 cup (48g) granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup (120g*) gluten-free all-purpose flour blend* (see note) or regular all-purpose flour such as Gold Medal brand*
- 1/8 tsp baking soda
- Pinch kosher salt**
- 1/3 cup (28g) unsweetened cocoa powder
- 1-1/2 oz (43g) milk chocolate chips
- 1-1/2 oz (43g) white chocolate chips
- Vanilla ice cream, for serving, optional
- Caramel sauce or chocolate sauce, for serving, optional
Instructions
1. Preheat the oven to 325°F (160°C). Set out a piece of parchment and using a heavy pen (like a Sharpie), draw around the outside of a 10-inch (25cm) round baking pan to create a circle. Flip the paper over so the ink is on the bottom and set it on a baking sheet pan. You should be able to easily see the circle through the paper.
2. Place the butter, both the sugars, the egg, and vanilla in the bowl of your stand mixer or a large bowl if using a hand mixer. Beat just until incorporated and smooth. Then add the flour, baking soda, salt, and cocoa and mix until a dough forms. Do not over-mix.
3. Using a spatula or your hand, press/spread the dough out to a 9-inch round just inside the lines of the 10-inch circle on the parchment paper on the baking sheet pan to allow for spreading. If the dough is sticky, lightly flour your hands (use GF flour if needed) or use cocoa powder. Then scatter the chopped chocolates over the top and gently press the pieces into the dough. The dough will spread as it bakes and extend to the 10-inch circle.
4. Bake for 15 to 20 minutes or until the edge of the cookie is firm to the touch. Allow to cool about 10 minutes on the baking pan tray. Use two large offset spatulas to carefully lift the cookie on the parchment paper off the pan and onto a cutting board. Cut into wedges and serve warm or at room temperature with ice cream and caramel or chocolate sauce if desired.
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.
** 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 because they are saltier.
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.
Adapted from a recipe by Donna Hay
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 46mgSodium: 42mgCarbohydrates: 62gFiber: 3gSugar: 31gProtein: 6g
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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