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Large Soft and Chewy Triple Chocolate Cookies

18 large  cookies

There is a bakery near me on Long Island that sells these amazing large double chocolate chip cookies and they feel like they weigh a pound each. Who wouldn’t love them? The problem is, like many bakery treats, they are very high in fat and calories. So I came up with this very easy recipe that’s made with a box of cake mix. I knew I had a great recipe to share with all of you, so here is my guilt-free version of those yummy cookies.



Enjoy these wonderful warm, gooey cookies and savor every bite!


  • 1 box Betty Crocker super moist chocolate or devils cake mix flavor
  • 2 tbsp Hershey’s chocolate syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 tbsp melted butter — cooled
  • 1 4 oz jar baby applesauce
  • 2 tsp unsweetened cocoa powder
  • pinch of salt
  • 1-2 tsp water — if needed, in case the batter is too stiff to mix. Remember cookie batter is supposed to be much thicker than cake batter so you may not need it at all.
  • 3 tbsp white chocolate chips – chopped, easy to cut with a sharp knife
  • 3 tbps milk chocolate chips — chopped
  • 1/2 cup semi-sweet mini chocolate chips


  1. Preheat oven to 340 degrees — yes 340 degrees, not 350 🙂
  2. Have 2 cookie sheets lined with parchment paper ready to go.
  3. In a large mixing bowl, pour entire package of cake mix into mixing bowl. With a wire whisk, fluff up a little to take out any lumps that may be in the mix. Switch to a rubber spatula or wooden spoon.
  4. Add the rest of the ingredients except for the chocolate pieces and the mini chips.
  5. If you need to add the water do it before you add in the chocolate pieces and mini chips.
  6. Fold in the white chocolate and the milk chocolate pieces.
  7. Scoop out 18 cookies on your two cookie sheets. You should be able to fit nine on each. Press cookie just a little with finger tips and sprinkle with the mini chips over all 18 cookies. They spread a little but mostly they puff up while baking.
  8. Bake one cookie sheet at a time for about 12 minutes or so. Turn pan around after 6 minutes. They should be nice and puffy. A wooden skewer or toothpick should come out with moist cookie crumbs. Check after 10 minutes and do not over bake.


Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

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