12 Jumbo Triple Chocolate Chip Cookies Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you expect cookies to spread a lot, chill baking sheets in the fridge for 10 minutes before baking first batch (optional).

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter (1 cup) with the granulated sugar (1/2 cup) and packed light brown sugar (3/4 cup) on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs (2 large), one at a time, beating about 30 seconds after each addition until fully incorporated. Add the vanilla extract (2 tsp) and beat briefly to combine.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour (2 1/2 cups), unsweetened cocoa powder (1/2 cup), baking soda (1 tsp), fine sea salt (1 tsp), and instant espresso powder (1 tsp, if using) until evenly distributed.

Incorporate dry into wet

With the mixer on low, gradually add the dry ingredient mixture to the butter-sugar-egg mixture in two additions, mixing just until combined after each addition. Do not overmix; stop when no dry streaks remain.

Fold in chocolates

Fold in the semisweet chocolate chips (1 cup), milk chocolate chunks (3/4 cup), and chopped dark chocolate (3/4 cup) using a spatula until evenly distributed. Reserve about 1/4 cup of the mix-in chocolate (or the optional extra chocolate) to press on top of cookies before baking for an attractive finish.

Chill dough (recommended)

For best texture and to limit spread, chill the cookie dough in the refrigerator for 30–60 minutes. If you're short on time you can bake immediately, but cookies will spread more and be thinner.

Portion jumbo cookies

Using a large cookie scoop or an ice cream scoop (about 3.5 tablespoons to 1/4 cup size), portion dough into 12 equal mounds (approximately 3–3.5 ounces / 85–100 g each). Place them on prepared baking sheets, leaving about 2.5 inches (6 cm) between each mound to allow for spreading.

Optional: shape and top

Gently roll each mound between your hands or with the scoop to shape into a slightly rounded disk. Press the reserved 1/4 cup chocolate pieces onto the top of each cookie dough mound and sprinkle a light pinch of coarse sea salt (about 1 tsp divided) across the 12 cookies for contrast.

Bake

Bake in the preheated 350°F (175°C) oven for 12–14 minutes for jumbo cookies. Rotate the baking sheet halfway through baking for even color. The cookies should be set around the edges but still appear slightly soft and puffy in the center.

Cool

Remove cookies from oven and let them sit on the baking sheet for 5–8 minutes to finish setting, then transfer to a wire rack to cool completely. If you like gooey centers, cool less; for firmer cookies, cool fully.