1 Giant Double Chocolate Cookie
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(27)
Ingredients
1 large cookie
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 Tablespoons (25g) granulated sugar
- 2 Tablespoons (25g) packed light or dark brown sugar
- 2 Tablespoons (30ml) beaten egg (crack an egg, beat it, then use 2 Tablespoons)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (55g) semi-sweet chocolate chips + 1 Tablespoon, divided
- optional: 2 teaspoons sprinkles
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Preparation
Step 1
Mix the softened butter, granulated sugar, and brown sugar together with a spoon, fork, or small silicone spatula until creamed. (Or use a handheld or stand mixer fitted with a paddle attachment on medium speed.) Stir in the beaten egg and vanilla.
Step 2
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
Step 3
Preheat oven to 350°F (177°C). Place dough in the refrigerator as oven preheats, even if it’s for only a few minutes.
Step 4
Line a baking sheet with parchment paper or silicone baking mat. Spoon the dough in the center of the baking sheet and mold into a tall ball or mound using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top, if desired.
Step 5
Bake for 18–22 minutes, or until the edges appear set. The cookie will look super soft in the center, but will firm up as it cools.
Step 6
Cool the cookie on the baking sheet for 5–10 minutes before eating. Store leftovers (if there are any!) covered at room temperature for up to 5 days. Cookie freezes well up to 3 months. Thaw at room temperature.
Step 7
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Chef's notes
Special Tools (affiliate links):
Glass Mixing Bowl | Silicone Spatula | Whisk | Baking Sheets | Silicone Baking Mat or Parchment Paper.
4 Smaller Chocolate Cookies:
You can use this recipe to make 4 smaller chocolate cookies. Just divide the dough into 4 smaller mounds on the lined baking sheet. Bake for 9–10 minutes or until edges appear set.
Whole Batch:
Want to make a whole batch of chocolate cookies? Use my easy double chocolate chip cookies recipe instead.
Can I make this a regular giant chocolate chip cookie? Yes. Replace the cocoa powder with 2 more Tablespoons of flour (16g).
More Success Tips:
Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.
