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    Home » Recipes » Dessert Recipes

    Thick Triple Chocolate Cookies

    Published: Dec 4, 2020 by Kathleen Hansen · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe

    Crisp on the outside, soft and gooey on the inside. These Thick Triple Chocolate Cookies are giant, extra thick, and loaded with chocolate. I include lots of tips to making these extra thick cookies. If you've had a Levain Bakery Cookie in NYC, these are a close copycat!

    Stack of thick, giant, triple chocolate cookies

    This recipe was adapted from this thick chocolate chip cookie recipe that is just as thick soft but has the addition of extra chocolate.

    Jump to:
    • Ingredients Needed
    • Tips and FAQs!
    • Recipe
    • Reviews

    Ingredients Needed

    • Cold Butter
    • Brown Sugar
    • White Granulated Sugar
    • Cake Flour
    • All-Purpose Flour
    • Cocoa Powder
    • Cornstarch
    • Baking Soda
    • Salt
    • White Chocolate Chips
    • Semisweet Chocolate Chips
    Hand holding two triple chocolate cookies that have been torn in half to show the gooey chocolate center

    Tips and FAQs!

    Why cold butter?

    Using cold butter helps create air pockets for the amazing texture. By using a mixer, the butter still is able to cream with the sugars, but there will be some little pieces of butter left behind. Similar to when you make a pie crust!

    Why Cake Flour in addition to all-purpose flour?

    Cake flour creates a more TENDER crumb on the cookie which creates an amazing texture.

    Triple chocolate cookies with scattered chocolate chips

    Unlike regular chocolate chip cookies, these bake at a high heat.

    A hot oven helps cook the outside quickly, while leaving the center soft. Crisp and golden on the outside, but still gooey on the inside.

    What does the cornstarch do?

    Cornstarch adds additional thickness without drying out the dough by adding additional flour.

    What are the best baking sheets to use?

    Light Colored Baking Sheets. This is my number one tip for any cookie recipe! Try to avoid using dark, nonstick baking sheets. They burn the bottoms of cookies. I love the light, silver aluminum sheets for cookies. Like these half sheet pans from Nordic Ware!

    Make sure to use Cold Baking Sheets. When baking them in batches, don't put the dough on an already warm sheet. That contributes to additional spreading of the cookie.

    Stack of triple chocolate cookies with a glass of milk

    What shape should the dough be formed into?

    A Thick Disc Shape. I tested these by making huge balls, but found the center would be raw or the outside would get too dark by the time the center cooked.

    The solution? Shape the dough into hockey puck shaped discs. Each disc will be 6 ounces or about ½ cup of dough - about 1.5-2 inches thick.

    Cookie dough discs with chocolate and white chocolate chips

    How long does the dough need to chill for?

    Chilling the Dough is crucial to helping keep the dough from spreading while baking. We want them to stay nice and thick instead of spreading out and getting thin.

    It needs to chill for at least 30 minutes or until chilled through and the discs are firm. But the dough can be stored in the fridge chilling for up to 3 days, making this a great make-ahead cookie option.

    Can the dough be frozen?

    Yes! I recommend forming the dough into discs before freezing so it's easier to bake them from frozen.

    If baking from frozen, you'll need to add a couple of minutes on to the baking time.

    Be sure to keep an eye on your oven temp (an oven thermometer is so helpful!), because if your oven is too hot, that extra time in the oven could cause the cookies to get a little too brown on the bottoms.

    Thick triple chocolate cookie torn in half with melted chocolate

    These cookies are XL in size! Another favorite large cookie recipe are these Giant Caramel Stuffed Chocolate Chip Cookies.

    Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

    Print

    Recipe

    Thick Triple Chocolate Cookies

    Hand holding a thick chocolate cookies
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Crisp on the outside, soft and gooey on the inside. These Thick Triple Chocolate Cookies are giant, extra thick, and loaded with chocolate. If you've had a Levain Bakery Cookie in NYC, these are a close copycat!

    • Author: Kathleen
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 8 cookies
    • Category: Dessert, Cookies
    • Method: Oven
    • Cuisine: American

    Ingredients

    • 1 cup Unsalted Butter, cold and cut into small cubes
    • 1 cup Brown Sugar, light or dark
    • ½ cup White Granulated Sugar
    • 2 Eggs
    • 1 teaspoon Vanilla Extract
    • 1 ½ cups Cake Flour
    • 1 ½ cups All-Purpose Flour
    • ½ cup Cocoa Powder
    • 1 teaspoon Cornstarch
    • 1 teaspoon Baking Soda
    • 1 teaspoon Kosher Salt
    • 1 cup Semisweet Chocolate Chips
    • 1 cup White Chocolate Chips

    Instructions

    1. Cream the Butter and Sugar. In a stand mixer with the paddle attachment or a large mixing bowl, cream together the cold cubed butter, brown sugar, and white sugar. Cream on medium for about 2-4 minutes until creamy and combined. You want just a few small pieces of butter to remain.
    2. Add Eggs and Vanilla. Add vanilla and eggs, one at a time, mixing until combined.
    3. Add Remaining Ingredients. Add flours, cocoa powder, cornstarch, baking soda, and salt. Mix until just combined and avoid over-mixing. Stir in the chocolate chips. The dough will be thick. 
    4. Form Discs of Dough. Form the dough into thick hockey puck-like discs. Using 6 ounces (about ½ cup) of dough for each. The discs should be about 1.5-2 inches thick. Avoid overworking the dough, just gently press into shape.
    5. Chill Discs. Chill discs of dough in the fridge until firm, at least 30 minutes and up to 3 days.
    6. Preheat Oven. Preheat oven to 400 degrees F. I recommend using an oven thermometer to ensure an accurate and consistent temp. Line two light colored baking sheets with parchment paper.
    7. Bake Cookies. Working in batches, place a few chilled discs on a prepared baking sheet and bake for 14-17 minutes (mine baked for 15 minutes exactly). The cookies are done when they are puffy, golden on the outside, and set. Allow to cool on the sheet for 10 minutes before moving to a cooing rack. Repeat with remaining cookies. Be sure to not place dough on a warm baking sheet - run hot sheet under cold water if needed to cool it down.
    8. Enjoy! I like to give a light sprinkle of flaky salt before serving.

    Notes

    Freezing: Discs of dough can be frozen and baked from frozen. You'll need to add a couple minutes of bake time

    Leftovers: Leftover cookies can be stored in airtight containers at room temperature for 3-4 days.

    Nutrition

    • Serving Size: 1 giant cookie
    • Calories: 812
    • Sugar: 65.6 g
    • Sodium: 361.5 mg
    • Fat: 40.2 g
    • Carbohydrates: 109.2 g
    • Fiber: 4.7 g
    • Protein: 10.6 g
    • Cholesterol: 112 mg

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    Reader Interactions

    Comments

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    1. Katie says

      March 31, 2023 at 5:33 pm

      Oh my these cookies were good! Love the triple chocolate

      Reply
    2. Caitlin says

      December 04, 2020 at 7:42 pm

      These look amazing! If I don't have cake flour on hand, could I replace with All Purpose? How much should I use?

      Reply
      • Kathleen says

        December 04, 2020 at 7:46 pm

        Thank you! Cake flour gives the cookies a more tender crumb, but you could replace with the same amount of all purpose flour. OR, if you felt like taking an extra step. You can make your own cake flour - here’s a great step by step. https://sallysbakingaddiction.com/cake-flour-substitute/

        Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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