Gigantic Triple Chocolate Cookies

makes 10-12 gigantic cookies


2 1/4 cups flour

1 teaspoon baking powder

scant 1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cold

1 1/4 cup sugar

2 eggs, at room temperature

1/2 cup dutch-process cocoa powder

2 cups semi-sweet chocolate chips

3/4 cup dark chocolate chips


Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

In a large bowl, combine flour, baking powder, and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until lightened in color and fluffy, about 3-4 minutes.  Add eggs one at a time, scraping the bowl after each addition.  With the mixer on low, add the cocoa powder and mix until well blended.  Add the dry ingredients and mix until just incorporated.  Using a spatula, fold in the chocolate chips.

Transfer the dough to a work surface and briefly mix by hand to incorporate any crumbly bits left at the bottom of the bowl.

Using a scale, divide the cookie dough into 4-ounce balls (or just divide into equal pieces).  Place dough balls on the prepared baking sheets, a few inches apart.  Gently flatten the tops (don’t press down too much).  Bake for 16-20 minutes, or until the tops are no longer glossy.  Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.

Enjoy!  Store in an air-tight container.


- I used dutch-process cocoa from Penzeys Spices.  You can use Hershey’s Special Dark if you can find it.

- Microwave leftover cookies for 30 seconds to get the chocolate all melty and yummy.

- For smaller cookies, 3-ounce cookies bake for 13-14 minutes and yield about 16 cookies.  2-ounce cookies bake for 10-11 minutes and yield about 22 cookies.

Printed from Sweet Peony.