XL Triple Chocolate Chip Cookie
In honor of Valentine’s day I am featuring a few recipes that are perfect for sharing with your sweetheart (or galentine, or your mom, or your sister, or whoever the heck you want). First in the line up is my XL triple chocolate chip cookie. This recipe makes one big cookie, perfect for topping with ice cream and chocolate sauce and eaten right off of the cookie sheet. It is for the true chocolate lovers out there. The cookie has a chocolate cookie base and is loaded with regular chocolate chips or chunks (dark or semisweet, your choice) and white chocolate chips. One thing to note is the dough does need to chill in the refrigerator for at least 30 minutes, so plan ahead.
XL triple chocolate chip cookie dough:
Start your cookie dough by adding room temperature butter to the bowl of a stand mixer using the paddle attachment or using a hand mixer. Add the brown sugar and granulated sugar. Mix on medium speed for two minutes. Add in the egg and vanilla and mix for another minute on medium speed. In a separate bowl whisk together all purpose flour, unsweetened cocoa powder, baking soda, and salt. Add to the wet ingredients and mix on the lowest speed until thoroughly mixed, about 30 seconds.
Now for the fun part, the mix-ins. Feel free to use any combination of chips, chunks, or chopped chocolate. I recommend using a combo of white chocolate and then whatever type of chocolate you prefer (milk, semisweet, dark). Add the chocolate chips and/or chunks to the dough and mix on the lowest speed just to thoroughly distribute throughout the dough. Wrap the bowl in plastic wrap and place in the refrigerator for at least 30 mins, or up to two hours. The dough is very soft and sticky so refrigerating the dough makes it easier to handle, and prevents your cookie from being super flat.
Baking and serving:
While your dough is refrigerating, preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside. Once your dough has finished chilling, remove from the refrigerator. Dump all of the dough onto the cookie sheet and roll into a ball using your hands. Use the palm of your hand to flatten the large dough ball slightly into a disk. Top with extra chocolate chips or chunks. Bake in a preheated oven for 16-18 minutes. It will appear just set in the middle. The center will be melty and gooey, that’s what we want for this cookie! So be careful not to over bake.
If eating immediately let cool for about five minutes on the cookie sheet, and then top with vanilla ice cream and enjoy. This cookie is perfect served warm. You can also move to a wire rack after five minutes and allow to cool completley.
For more chocolate cookie recipe check out my chocolate coffee toffee cookies here.
XL Triple Chocolate Chip Cookie
Ingredients
- 1/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup + 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup white chocolate chips
- 1/3 cup semisweet or dark chocolate chips or chunks
Instructions
- Start your cookie dough by adding room temperature butter to the bowl of a stand mixer using the paddle attachment or using a hand mixer. Add the brown sugar and granulated sugar. Mix on medium speed for two minutes. Add in the egg and vanilla and mix for another minute on medium speed. In a separate bowl whisk together all purpose flour, unsweetened cocoa powder, baking soda, and salt. Add to the wet ingredients and mix on the lowest speed until thoroughly mixed, about 30 seconds.
- Add the white chocolate chips and semisweet or dark chocolate chips and/or chunks to the dough and mix on the lowest speed just to thoroughly distribute throughout the dough. Wrap the bowl in plastic wrap and place in the refrigerator for at least 30 mins, up to two hours. The dough is very soft and sticky so refrigerating the dough makes it easier to handle, and prevents your cookie from being super flat.
- While your dough is refrigerating, preheat your oven to 350°. Line a cookie sheet with parchment paper and set aside. Once your dough is finished chilling, remove from the refrigerator. Dump all of the dough onto the cookie sheet and roll into a ball using your hands. Use the palm of your hand to flatten the large dough ball slightly into a disk. Top with extra chocolate chips or chunks. Bake in a preheated oven for 16-18 minutes. It will appear just set in the middle. The center will be melty and gooey, that's what we want for this cookie! So be careful not to overbake. Allow it to sit on the baking sheet for about five minutes, and if enjoying immediately top with ice cream and enjoy! If not eating right away, after five minutes place on a wire rack to cool completely.