Giant Triple Chocolate Cookies

Giant Triple Chocolate Cookies

Giant triple chocolate cookies are just that – big, bakery-style chocolate cookies filled with chocolate chips and then dipped in chocolate ganache. Do you think these can not get any better? Oh, but they can! They are lightly sprinkled with flakes of sea salt.

Gather up your ingredients.

Ingredients for Giant Triple Chocolate Cookies

Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper or silpat mats.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set aside. 

Whisk together the dry ingredients

In a large mixer bowl, mix the butter until it starts to become very creamy, about 1 minute.  Slowly add the white sugar, then the dark brown sugar, letting the mixer go for at least 2 minutes to make sure the sugars and butter are light and fluffy.  Add the eggs, one at a time, and then add the vanilla.  

Slowly add the dry ingredients to the wet, mixing enough to combine but do not over mix. 

Fold in the chocolate chips.

Using a large cookies scoop, add the dough to the baking sheets, keeping at least 2 inches of space between the cookies.  

Scoop the dough and set 2" apart

Bake for 9-11 minutes, until the edges are slightly crispy and the middle begins to set.  Remove the cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a wire rack.  The cookies will finish cooking during that five minutes.  If you try to remove them to early, the cookie will tear.  Be sure the cookies have cooled before making the ganache.

Ingredients for ganache

To make the ganache, measure out 3/4 cup of semi-sweet or dark chocolate chips.  

In a small saucepan, heat the heavy whipping cream until almost boiling.  It will be steamy and little bubbles should begin to form but don’t let it get any hotter or the cream will burn.

Pour the hot cream over the chopped chocolate, let it sit for five minutes and then whisk until smooth.

Ganache before mixing

Dip half the cookie into the ganach, then sprinkle with flaky sea salt.

Dip the cookies in the ganache and let cool

HINT: I place a cooling rack on top of the cookie sheet and parchment paper I used to bake the cookies. This will catch any drippings while the ganache dries while not making any extra dishes!

If you love these Giant Triple Chocolate Cookies, try my Giant Chewy Chocolate Chip Cookies, Chocolate Cookies Topped with Sugar, and Cranberry White Chocolate Chip Cookies.

Print

Giant Triple Chocolate Cookies

Giant Triple Chocolate Cookies

Giant triple chocolate cookies are bakery style chocolate cookies with chocolate chips, dipped in a chocolate ganache and sprinkled with sea salt. 

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes per batch
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the cookies:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) of butter, softened
2/3 cup granulated sugar
2/3 cup dark brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
1 1/4 cup semi-sweet chocolate chips
3/4 cup espresso chocolate chips

For the ganache:
3/4 cup semi sweet or dark chocolate chips
1/2 cup heavy cream
2 tablespoons sea salt flakes for sprinkling

Instructions

  1. Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper or silpat mats.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set aside. 
  3. In a large mixer bowl, mix the butter until it starts to become very creamy, about 1 minute.  Slowly add the white sugar, then the dark brown sugar, letting the mixer go for at least 2 minutes to make sure the sugars and butter are light and fluffy.  Add the eggs, one at a time, and then add the vanilla.  
  4. Slowly add the dry ingredients to the wet, mixing enough to combine but do not over mix. 
  5. Fold in the chocolate chips.
  6. Using a large cookies scoop, add the dough to the baking sheets, keeping at least 2 inches of space between the cookies.  
  7. Bake for 9-11 minutes, until the edges are slightly crispy and the middle begins to set.  Remove the cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a wire rack.  The cookies will finish cooking during that five minutes.  If you try to remove them to early, the cookie will tear.  Be sure the cookies have cooled before making the ganache.
  8. To make the ganache, chop the chocolate into small pieces.  (the smaller you chop it, the faster and easier it will melt)  
  9. In a small saucepan, heat the heavy whipping cream until almost boiling.  It will be steamy and little bubbles should begin to form but don’t let it get any hotter or the cream will burn.
  10. Pour the hot cream over the chopped chocolate and stir until all the chocolate has melted and the ganache is smooth.
  11. Dip half the cookie into the ganach, then sprinkle with flaky sea salt.

Keywords: chocolate cookies, triple chocolate cookies, bakery style cookies

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