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Giant Salted Triple Chocolate Chip Cookies

4.94 from 46 votes
Prep Time 20 mins
Cook Time 12 mins
Course Dessert
Servings 1.5 dozen


  • 2 1/4 cups (281 g) all-purpose flour measured correctly*
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp (5 g) cornstarch
  • 3/4 cup (169 g) vegan butter
  • 1/4 cup (60 mL) non-dairy milk
  • 1 cup (220 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp (10 mL) pure vanilla extract
  • 1 cup (168 g) vegan chocolate chips plus extra for topping
  • 1/4 cup (43 g) mini chocolate chips plus extra for topping
  • 1/4 cup (35 g) chocolate chunks plus extra for topping
  • Flaky sea salt for topping


  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a small mixing bowl, whisk the flour, salt, baking soda, and cornstarch. Set aside.
  • In a large mixing bowl, add the butter, milk, sugars, and vanilla. Beat until creamy.
  • Add about half of the flour mixture to the wet mixture and use a rubber scraper to combine. Add the rest and mix until combined.
  • Fold in all the chocolate chips and chunks.
  • Place large balls of dough (~1/4 cup each) on your baking sheet. Top each with extra chocolate and a sprinkle of salt. Want them to be extra big? Double the amount of dough and add a few more minutes to the baking time
  • Bake for 11-13 minutes, until they are baked to your liking. Sprinkle extra salt right when they come out of the oven.


*Measure your flour correctly by using this method (using a spoon to scoop it into a dry measuring cup, then using the back of a knife to scrape off excess).  
Keyword chocolate chip, chocolatechip, cookie dough, cookies, dessert, plantbased, vegan