Giant Double Chocolate Cookie

4.80 (33)
⏱ 35 mins 🍽 1 large cookie 🌶 american 🏷 Cookies

This recipe creates one large, decadent double chocolate cookie with a wonderfully soft and fudgy texture, reminiscent of a giant brownie. You can also use the same dough to prepare four smaller cookies if you prefer. It requires simple ingredients like cocoa powder and chocolate chips, and the whole process takes about 35 minutes from start to finish. The result is a rich, indulgent treat perfect for satisfying a serious chocolate craving.

Giant Double Chocolate Cookie

Ingredients

  • 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

Method

  1. Cream the softened butter with the granulated and brown sugars using a spoon, fork, or spatula until combined. You could also use a mixer with a paddle attachment. Then mix in the beaten egg and vanilla extract.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in another bowl. Add these dry ingredients to the wet mixture and stir until combined. Gently fold in 1/4 cup of the chocolate chips.
  3. Set your oven to heat to 350°F (177°C). While it preheats, place the cookie dough in the refrigerator to chill, even if just briefly.
  4. Prepare a baking sheet with parchment paper or a silicone mat. Spoon the dough into the centre and shape it into a tall mound. Press the remaining 1 Tablespoon of chocolate chips into the top. Add sprinkles now if you are using them.
  5. Bake the cookie for 18–22 minutes. It is ready when the edges look set, though the middle will still appear very soft. it will firm up as it cools down.
  6. Allow the baked cookie to cool on the sheet for 5–10 minutes before serving. Keep any leftovers covered at room temperature for up to 5 days. For longer storage, freeze for up to 3 months and thaw at room temperature.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryCookies
Cuisineamerican
AuthorSally