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Giant Salted Triple Chocolate Chip Cookies

These cookies are the perfect combination of salty and sweet; they're loaded with three types of chocolate chips and topped with lots of flaky sea salt.
4.94 from 47 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 cup (220 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 mL) non-dairy milk
  • 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, sugar, and brown sugar until light and fluffy. Add the milk and vanilla and beat again 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 [60 g] 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