1 XXL Death by Chocolate Cookie.

A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!

A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!

Hi my name is Sally and I am in love with giant cookies. Nice to meet you.

If you have been reading SBA for awhile, you may already know about my affinity for large cookies.  I have three different recipes on my website that make 1 giant cookie.  They are perfect for sharing OR gobbling up all by yourself if you’re extra hungry.

A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!

You can make them in less than 20 minutes too! They are completely oversized and ridiculous in the best way possible. Here are a few I’ve made:

Each cookie recipe is suited to satisfy monster cookie cravings. With Valentine’s Day tomorrow, I figured making 1 giant chocolate cookie to share with Kevin would be the perfect dessert. Today’s cookie is for all the chocolate lovers out there. All of you serious chocoholics. Get ready to totally swoon.

1 XXL Death by Chocolate Cookie - recipe for only 1 huge cookie

I’m going to be completely honest with you when I say that giant cookies taste better than regular cookies.  Kind of like how mini desserts taste better than regular-sized desserts. Who’s with me? Anyone? Anyone?


The recipe to make this giant chocolate cookie explosion is quite easy.  Would you expect anything less on my blog? I favor approachable recipes that taste completely sinful.  Who has time to slave in the kitchen all day? Not this girl.

A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!

This recipe is like any chocolate cookie recipe, just downsized. A few tablespoons of this, a few tablespoons of that. All of your usual chocolate cookie suspects: flour, butter, unsweetened cocoa powder, white sugar, brown sugar, baking soda, and egg. Oh and lots of chocolate chips.

You probably have all of the ingredients in your kitchen right now. A note for the egg: all you have to do is crack an egg, beat it, and use 2 Tablespoons of the beaten egg.

The ingredients are mixed by hand. That’s right, no electric mixer needed today. It’s my kind of last minute dessert. Perfect for desperate and intense chocolate cravings. Which seem to happen often for most of us.

1 XXL Death by Chocolate Cookie - recipe for only 1 huge cookie

When all of your cookie ingredients are all mixed together, shape it into a big ball of dough on top of your cookie sheet.  I shaped my ball of dough with a spoon because the cookie dough is quite sticky. Dot the ball of dough with a few extra chocolate chips on top. You know, for looks.

The second time I made this cookie (yes, twice), I added little heart-shaped sprinkles.

(Always room for sprinkles.)

1 XXL Death by Chocolate Cookie - recipe for only 1 huge cookie

The cookie takes about 14-15 minutes in the oven. Watch it closely! You do not want it to burn, which is hard to tell since it is so dark already.  I always take my cookies out of the oven on the early side, which will ALWAYS give you a softer cookie. And boy, is this cookie soft!  The edges are chewy, the chocolate is gooey, and the decadence is off the charts.  The inside of the cookie tastes like a fudgy brownie. (!!!)

This is going to be the perfect Valentine’s Day dessert after our romantic Mexican dinner. Yes, Mexican.  Does it get any more romantic than guacamole and margaritas? Don’t answer that.

All of this chocolate is just bananas! Heck, just the SIZE of this cookie is bananas.

A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!

Giant cookies > regular cookies. 

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

XXL Death by Chocolate Cookie

Yield: makes 1 very large cookie

Print Recipe

Taste the chocolate explosion.


  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 2 Tablespoons (25g) granulated sugar
  • 2 Tablespoons (25g) packed light brown sugar (or dark brown)
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (32g) all-purpose flour (measured correctly)
  • 2 Tablespoons (11g) natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (55g) dark chocolate chips + 1 Tablespoon, divided (or semi-sweet chocolate chips)
  • sprinkles, optional


  1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
  3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
  4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.

Additional Notes:

*Want to make a whole batch of chocolate cookies? Use my easy Inside Out Chocolate Chip Cookies recipe and swap the white chocolate chips for semi-sweet, if desired.

*You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Who else here loves XXL cookies? Please join my madness!

Try these chocolate-filled recipes next!

Peppermint Patty Chocolate Chip Cookie Bars

York Peppermint Patty Stuffed Chocolate Chip Cookie Bars. Soft, chewy, and gooey! Recipe at sallysbakingaddiction.com


Super Thick Triple Chocolate Chip Cookies

Soft-Baked Triple Chocolate Chip Cookies


Ultimate Fudge Brownies

Ultimate Fudge Brownies with Peanut Butter Chips-7


See all of my chocolate recipes.

See all of my giant cookie recipes.

A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!




307 Responses to “1 XXL Death by Chocolate Cookie.”

  1. #
    Adysonposted January 30, 2016 at 8:08 pm

    Oh my goodness! I’m such a fan of your website and a handful of recipes of yours have been just perfect! Cant wait to try this one, and i know I wont be sharing one bite! thanks!


  2. #
    Randi Bposted February 3, 2016 at 2:53 pm

    I LOVE LOVE LOVE this cookie! It tastes so delicious! I just have a question. How to I keep it from spreading so much? I tried making it two days in a row and both times they spread out SUPER thin and large. It didn’t look anything like yours. The next day I even refrigerated the batter for almost 2 hours and it still didn’t keep it from spreading. I would appreciate any advice because these flavor of this cookie is insane! I put Ben & Jerry’s “Chocolate Therapy” Ice cream on top with whip and it was incredible!!


    • Sallyreplied on February 3rd, 2016 at 3:33 pm

      Oh my gosh your ice cream cookie concoction sounds right up my alley! I would try adding 1-2 more Tablespoons of flour. That will help thicken things up and reduce spreading.


  3. #
    Audreyposted February 6, 2016 at 9:46 pm

    this was amazing! I added mini marshmallows to make it a smores cookie and I would highly recommend it!! The cookie did spread out and was thinner than in the picture, but it was delicious regardless and had perfectly crunchy edges. Will be making this regularly! 


  4. #
    Anna S.posted February 7, 2016 at 8:56 pm

    I made this in a mini cast iron skillet (just used 1 egg yolk) and baked for 12 minutes. Then I sprinkled/broiled mini marshmallows on top and sprinkled with chocolate chips right before serving. It fed three hungry spoons:))))


  5. #
    Najiaposted February 8, 2016 at 1:35 am

    Hey!, this looks really good. I was wondering if I could turn this giant cookie into several medium sized cookies. Would I just have to separate the batter into individual cookie balls instead of one. How many do you think it will yield? thank you!


  6. #
    maria nguyenposted February 9, 2016 at 10:27 pm

    this. is. the. most. amazing. cookie. i. have. EVER….. had the honour of eating.

    if you’re on this recipe, literally do everything in your power to get every ingredient and make it. it is ridiculous. 


  7. #
    Emily @ MommysNotPerfect.composted February 26, 2016 at 2:36 pm

    This looks amazing!


  8. #
    Kimposted March 5, 2016 at 9:04 pm

    Taste was amazing but spread out a lot. First attempt was with kids so I figured over mixed or butter to soft, etc. but second time it spread too (not as bad as first time :p first time they were flat as pancakes). Will try adding some extra flour. 


  9. #
    Emily Boyleposted April 1, 2016 at 4:48 pm

    I made this cookie with my daughter today to bring as a surprise to my husband for a picnic and HOLY MOLY. It’s like, better than a brownie, cookie with crisp edges and a chewy middle. Ugh! I want to make so many more. I’m thinking the next will be a giant chocolate chip. SO GOOD.


  10. #
    Jennieposted May 27, 2016 at 1:48 pm

    Hi Sally. I’m interested in making 4 of these giant cookies, and was wondering if you think it would work to just multiply the recipe by 4? I looked at the Inside Out Chocolate Chip Cookies recipe you recommended for making a batch, but the ratios aren’t quite the same, so it would be different than that recipe. What do you think? thanks!!


    • Sallyreplied on May 29th, 2016 at 7:45 pm

      I’ve had readers triple this recipe before with no problem, so I can’t see why 4 would be an issue. Have fun baking!


      • Jenniereplied on June 17th, 2016 at 8:20 am

        Thanks Sally. I really appreciate it when bloggers take the time to respond to their readers’ questions. Especially on a post that three years old!

  11. #
    Janeposted June 9, 2016 at 4:01 pm

    What are the nutritional facts for the cookie? Loved it by the way.


  12. #
    Danielle Rposted June 17, 2016 at 3:10 pm

    This is by far my favorite chocolate cookie recipe!! So easy and so wonderful! I used dark cocoa powder and it makes it even better 


  13. #
    Annetteposted August 7, 2016 at 7:54 pm

    Hey! I just wanted to know for how long can these be stored? Atleast 3-4 weeks? Say yes please!
    Btw I made this I have no idea how many times already! My boyfriend loves them and the days i make it for him he literally calls me up in the middle of the night babe you know I love you right but at the moment I love the cookies more!
    God bless!


    • Sallyreplied on August 8th, 2016 at 7:49 pm

      I think 3-4 weeks is pushing it a little– it’s usually about a week.


  14. #
    LRFoodieposted September 1, 2016 at 3:22 pm

    So I found this recipe on Pinterest and I was super skeptical because I feel like everything I try on Pinterest ends up being a complete fail. I’ve been really into mug recipes lately but all the ones I’ve tried have been completely disappointing, and that is when I stumbled upon this recipe. I was completely desperate for chocolate but also didn’t feel like making a dozen cookies, so I tried this out. OMG.. This cookie is honestly everything you want it to be. Chocolate-y but not too chocolate-y, soft and gooey, it’s just amazing and takes only a few minutes to whip up.


  15. #
    Meanie paniniposted September 8, 2016 at 9:40 am

    Hey! I tried this recipe with my mom and when tasting it it tasted bitter and I could taste the baking soda in it by any chance the measurements given were incorrect?


  16. #
    Irmaposted September 25, 2016 at 10:29 am

    Hi, love these cookies but I want to ask just one thing can we use salted butter instead of unsalted butter and then leave out the 1/4 teaspoon of salt written in the recipe ???


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