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RECIPE
13 INGREDIENTS9 STEPS1HR

Thick Triple Chocolate Cookies

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Crisp on the outside, soft and gooey on the inside. These Thick Triple Chocolate Cookies are giant, extra thick, and loaded with chocolate. If you’ve had a Levain Bakery Cookie in NYC, these are a close copycat!
1HR
Total Time
30MIN
Active Time

Kathleen's Cravings

Welcome! I love creating approachable, everyday recipes to get you in the kitchen cooking.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 cup
Cold  Unsalted Butter , cubed
1 cup
Brown Sugar
Light or Dark
1 1/2 cups
Cake Flour
1 1/2 cups
1/2 cup
Unsweetened Cocoa Powder
1 tsp
Baking Soda
1 cup
Semi-Sweet Chocolate Chips
1 cup
White Chocolate Chips

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Nutrition Per Serving

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CALORIES
776
FAT
35.7 g
PROTEIN
11.0 g
CARBS
108.9 g

Author's Notes

Freezing: Discs of dough can be frozen and baked from frozen. You’ll need to add a couple of minutes of bake time. Leftovers: Leftover cookies can be stored in airtight containers at room temperature for 3-4 days.

Cooking Instructions

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Step 1
In a stand mixer with the paddle attachment or a large mixing bowl, cream together the cold cubed Unsalted Butter (1 cup), Brown Sugar (1 cup), and Granulated Sugar (1/2 cup). Cream on medium for about 2-4 minutes until creamy and combined. You want just a few small pieces of butter to remain.
Step 2
Add Vanilla Extract (1 teaspoon) and Egg (2), one at a time, mixing until combined.
Step 3
Add All-Purpose Flour (1 1/2 cup), Cake Flour (1 1/2 cup), Unsweetened Cocoa Powder (1/2 cup), Corn Starch (1 teaspoon), Baking Soda (1 teaspoon), and Kosher Salt (1 teaspoon). Mix until just combined and avoid over-mixing. Stir in the White Chocolate Chips (1 cup) and Semi-Sweet Chocolate Chips (1 cup). The dough will be thick.
Step 4
Form the dough into thick hockey puck-like discs. Using 6 ounces (about 1/2 cup) of dough for each. The discs should be about 1 1/2 to 2 inches thick. Avoid overworking the dough, just gently press into shape.
Step 5
Chill discs of dough in the fridge until firm, at least 30 minutes and up to 3 days.
Step 6
Preheat oven to 400 degrees F (205 degrees C). I recommend using an oven thermometer to ensure an accurate and consistent temp. Line two light-colored baking sheets with parchment paper.
Step 7
Working in batches, place a few chilled discs on a prepared baking sheet and bake for 14-17 minutes (mine baked for 15 minutes exactly). The cookies are done when they are puffy, golden on the outside, and set.
Step 8
Allow them to cool on the sheet for 10 minutes before moving to a cooing rack. Repeat with the remaining cookies. Be sure to not place dough on a warm baking sheet – run hot sheet under cold water if needed to cool it down.
Step 9
Enjoy! I like to give a light sprinkle of flaky salt before serving.

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Nutrition Per Serving
Calories
776
% Daily Value*
Fat
35.7 g
46%
Saturated Fat
22.1 g
110%
Trans Fat
0.0 g
--
Cholesterol
105.8 mg
35%
Carbohydrates
108.9 g
40%
Fiber
4.9 g
18%
Sugars
66.1 g
--
Protein
11.0 g
22%
Sodium
509.7 mg
22%
Vitamin D
0.2 µg
1%
Calcium
45.8 mg
4%
Iron
3.7 mg
21%
Potassium
126.9 mg
3%
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