Jumbo Triple Chocolate Chip Cookies
By Lizzie on February 22, 2017
Who doesn’t like chocolate chip cookies? They are an iconic American treat and just the thought of a warm chocolate chip cookie makes me smile!! I remember what it felt like to walk into my home after school when I was young, and smell cookies baking in the oven. Food evokes so many wonderful memories…I think about what my first Good Humor bar tasted like when I was just 6 years old, or sharing Devil Dogs with my Grandparents when I was just a little girl. One of the reasons I love this chocolate chip cookie recipe is that you can really add anything into the batter that you like…Replace the chocolate chips with M&M’s, add pecans or walnuts, or maybe some chocolate covered raisins!! One of my secrets to great cookies is refrigerating the dough before you bake the cookies. This guarantees that the cookie won’t spread or get too thin in the baking process. You can also make them as big or small as you like, based on the size of the ice cream scoop you use. Bigger is better in my opinion, so I always make my cookies extra big!!
Use your stand mixer for this heavy duty dough!! Make sure to scrape the bowl well from the bottom after you add the chocolate chips!
I use a large ice cream scoop and place 6 balls of dough per baking sheet. Then flatten them slightly with the palm of your hand.
Make sure not to over bake them if you like them crispy on the outside and soft in the middle!
Add a few chips on top before you bake them for that bakery style look!
Use all milk chocolate, semi sweet chocolate, or dark chocolate chips depending on your preference !
Use any flavor of M&M’s that you like, but instead of adding them into the dough, add them on top before you bake them.
If you like a really thin and crispy cookie, flatten them well and don’t refrigerate the dough first before baking.
They are pretty enough to give as a gift in a bakery box with a bow!
This cookie is the size of a dinner plate…just because I felt like it 🙂
Jumbo Triple Chocolate Chip Cookies
Makes: Makes 30 large or 60 small cookies Prep time: 30 minutes Bake time: 10 to 15 minutes depending on the size of the cookie
1 and 1/2 cups unsalted butter softened
1 and 1/4 cups granulated sugar
1 and 1/4 cups light brown sugar
2 teaspoons best quality vanilla
3/4 teaspoon salt
2 teaspoons baking soda
4 cups all purpose flour
2 cups semi sweet chocolate chips or chocolate chunks
1 cup milk chocolate chips
1 cup 60 percent dark chocolate chips
1 cup chopped pecans (optional)
Note: You can use all of one variety of chocolate chips if you like. I like the depth of flavor using different types of chocolate gives the cookies!
Heat your oven to 350 degrees or 325 degrees if using a convection oven. Line several baking sheets with silicone baking mats. In the large bowl of your stand mixer, beat butter and sugars until combined and fluffy. Add vanilla and eggs and mix until incorporated, scraping down the bowl as needed. In another bowl, combine all dry ingredients and whisk to combine by hand. Add the dry mixture to the wet mixture until just combined, being careful not to over mix. Remember that over mixed batters will cause your final product to be tough and dry. Slowly mix in the 3 types of chocolate chips. Mix well and place the bowl in the fridge for about 30 minutes. Depending on the size of the cookie you choose to make, use an ice cream scoop to place the mounds of cookies on the prepared sheets after the dough is properly chilled. Make sure you leave plenty of room between each mound of dough on the baking sheets. Flatten slightly with the palm of your hand. Bake in your preheated oven for 5 minutes for smaller cookies, and 6 minutes for larger cookies, then rotate the pans so they bake evenly. Bake for another 5-7 minutes depending on how crispy or chewy you like your cookies. Let the cookies cool for 10 minutes on the baking sheet before moving them to baking racks. Place in an airtight container or freeze in individual freezer bags for up to a month!