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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. 

Ingredients

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