Oversize Triple-Chocolate Chip Cookie

Make one big cookie with bittersweet, semisweet and white chocolate chips that is cut into wedges to share (or not).
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: 8
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1 cup cake flour (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon fine salt

6 tablespoons unsalted butter

1/3 cup packed dark brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/3 cup bittersweet chocolate chips

1/3 cup semisweet chocolate chips

1/3 cup white chocolate chips


  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
  2. Whisk together the flour, baking soda and salt in a small bowl; set aside.
  3. Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Whisk in the dark brown sugar and granulated sugar until smooth; whisk in the egg and vanilla until blended. Stir in the flour mixture until just incorporated. Stir in the bittersweet, semisweet and white chocolate chips.
  4. Transfer the dough to the center of the prepared baking sheet. Spread the dough into an 8-inch circle about 1/2 inch thick. Bake the cookie, rotating halfway through, until the top is golden brown, the edges are set and the center is still soft, 22 to 25 minutes. Cool for a few minutes on the baking sheet, then use a large spatula to transfer the cookie to a wire rack to cool. Slice the cookie into wedges. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)