These thick and soft triple chocolate cookies are to die for! They are so puffy and giant, which means you get such a nice soft texture. These truly are some of the most delicious things I have ever eaten!

These cookies are the perfect balance of chewy too soft. They are the perfect texture, and have amazing flavor as well. The chocolate morsels add the perfect finishing touch. Overall, these cookies are just perfectly amazing!
– Alexa M.

If you have ever seen those super satisfying videos of people eating the most giant cookies ever, those are what I based the idea for these cookies off of. They are giant and delicious!

These cookies have melted chocolate and dark cocoa powder in them. They also have plenty of chocolate chips! This trio creates the perfect chocolate flavor that is sure to please anyone.

Origins

I first got the idea for these cookies a couple months ago. I have made double chocolate cookies my whole life, but I have never really strived to make the thickest cookies possible. I kept seeing photos on instagram of these giant, 1 inch tall cookies, that looked amazing. So, naturally, I decided to try and make them myself.

After many trials of trying to achieve the perfect flavor, texture, and thickness, I had succeeded. The cookies are about 1 inch thick (when I make them, different for everybody) and super soft on the inside. They are definitely some of my favorite cookies ever.

How are they so thick?

When I say these cookies are giant, I mean it. These cookies are so thick because they are cooked at much higher temperature then usual and they also are much, much larger then your average cookie.

Since there is so much dough in these cookies and it is cooked at such a high temp, the cookies kind of skip the flattening phase and quickly cook. The cookies are the perfect texture as well, chewy on the sides and just stable enough to hold together when you pick them up, but still super soft in the middle.

Storage/Freezing

Like most cookies, these are not too complicated to take care of. I like to store my cookies in a Tupperware container, being careful that you do not pack too many into one container. They should store this way for 3-4 days. When you go to eat one, I recommend popping it in the microwave for 10 minutes or so. This will give them the consistency of being fresh out of the oven again!

If you want to freeze these, I would highly recommend freezing before baking. To do this, simply roll out your dough balls and place them on a parchment paper lined baking tray. They can be right next to each other, they should not be spread out like you would normally bake cookies. Cover the tray with plastic wrap and freeze for up to 3 months. When you want to cook them, let them thaw at room temp for a couple hours until no longer frozen. Then simply bake them as usual.

Final Tips

Like most of my cookie recipes, these are not too difficult to make. In fact, they are much easier than most of my other cookie recipes because they do not require you to cream the butter and sugars. As always though, I still have a couple tips to help you along the way.

Do not over-mix. If you mix the dough too much, the cookies will not be the right consistency.
Do not make these smaller than directed. If you do, they will not be nearly as thick and puffy as intended.
Do not over-bake these! If you over-bake these, similar to any cookie really, they will not be soft and thick, but rather crispy.

That’s it! Have fun baking and I hope you enjoy these as much as I do.