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. 

 

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XXL Death by Chocolate Cookie

Taste the chocolate explosion.

Yield: makes 1 very large cookie

Ingredients:

  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 2 Tablespoons (25g) granulated sugar
  • 2 Tablespoons (25g) 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
  • 2 Tablespoons (16g) 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

Directions:

  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.

*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!

 

 

   

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

  1. #
    121
    Chaposted October 20, 2013 at 8:57 pm

    Did this recipe for the second time and it turned out great! Better than my first try. I over baked my cookie but it was just what I wanted :D

    Reply

  2. #
    122
    Lalithaposted October 21, 2013 at 7:15 am

    Hi Sally,

    Just made this recipe into 4 cookies. They taste very nice. Only thing is they were very cakey like a brownie. Also when I tried lifting them off the baking sheet they got stuck and crumbled. What can I do if I want them a bit crispier?

    Regards
    Lalitha

    Reply

    • Sallyreplied on October 21st, 2013 at 9:49 am

      Try baking them for longer if you prefer a crispier cookie.

      Reply

  3. #
    123
    Krithikaposted October 28, 2013 at 1:29 am

    I baked this a couple of days back to satisfy a sudden chocolate craving. The cookie was so beautiful, I just sat and stared at for a couple of hours! I loved the consistency and chocolaty-ness! I’m yet to try a recipe of yours that hasn’t worked out perfectly! What makes this recipe even more awesome in m opinion is the quantity. It’s perfect for two people or one hungry chocoholic! I’m going to try out all your other giant cookie recipes! Thank you so much for the time and effort you put into coming up with these recipes and writing these wonderful posts!

    Reply

    • Sallyreplied on October 28th, 2013 at 10:07 am

      I’m happy you love this cookie Krithika! It’s truly one of my favorite cookies ever. I have a hard time sharing it, even though I know I should! Let me know any other recipes you try – giant cookies or anything!

      Reply

  4. #
    124
    Falguniposted November 1, 2013 at 4:52 am

    Okay so this cookie was a hit! So fudgy and rich! It took literally 5 seconds, yes, I’m not exaggerating and it was all gone. I’ll be trying more recipes this weekend. Gotta love bakin’! :D

    Reply

    • Sallyreplied on November 1st, 2013 at 7:50 pm

      Yeah! Let me know what you bake next. Thanks Falguni!

      Reply

  5. #
    125
    elenaposted November 2, 2013 at 8:09 am

    oh my god! these cookies are DELICIOUS!! My brother has been pestering me for a soft cookie recipe and this is gorgeous! THANK YOU so much :D

    Reply

  6. #
    126
    Saraposted November 13, 2013 at 5:55 am

    Im planning on making this an oatmeal chocolate chip cookie. If i replace the cocoa powder with oatmeal, will that work?

    Reply

    • Sallyreplied on November 13th, 2013 at 7:30 am

      I’ve never tried that before, but let me know how it goes!

      Reply

  7. #
    127
    Elizabethposted November 14, 2013 at 8:41 pm

    Hi Sally!
    Thanks for this amazing recipe. This is my favorite late night studying dessert. Today, I modified it by using the Nestle Tollhouse dark chocolate and mint chocolate chips. The cookie was fantastic. It tasted just like a thin mint cookie!
    I’m going to try your skinny chocolate chocolate chip muffins tomorrow.
    Elizabeth

    Reply

    • Sallyreplied on November 14th, 2013 at 8:52 pm

      LOVE the idea of a minty version! I’m going to try that next. And those skinny chocolate muffins are a great late-night treat as well. Good luck with your studies Elizabeth!

      Reply

  8. #
    128
    Ridaposted November 15, 2013 at 6:19 am

    Hey Sally! Totally adore ur blog! Lovely recipes… Just wanted to know at what temperature should i bake my cookies in a covection fan oven, because i bake my cupcakes at 325 F so just want to know what temperature would be best for cookies… Thanx ! :)

    Reply

    • Sallyreplied on November 15th, 2013 at 8:18 am

      I would say 325F for this cookie as well.

      Reply

  9. #
    129
    Reneeposted November 16, 2013 at 2:05 pm

    I just made this with the butter replaced by peanut butter and the flour replaced with oatmeal! So good :)

    Reply

  10. #
    130
    LoverOfAnythingChocolateposted December 28, 2013 at 1:31 pm

    OMG, CHOCOLATE HEAVEN!!!!
    I am trying this right now….. I’ll tell you how it turns out!

    Reply

  11. #
    131
    poojaposted January 26, 2014 at 1:27 pm

    i made these cookies for my guy who is allergic to egg!! i substituted egg with banana and baking powder. they turned out to be WOW! i don’t have words to describe them! toooooo good! thank you so much for the recipe!!

    Reply

  12. #
    132
    Teresa Dposted February 8, 2014 at 5:48 pm

    Hey Sally! This looks soooo good, I’m definitely making one for my boyfriend! BTW, I made the skinny chocolate chip cheesecake bars and they didn’t taste skinny at all! They were delicious!

    Reply

  13. #
    133
    Marlene Bposted February 11, 2014 at 3:02 pm

    I made a double batch this morning and shaped one into a heart to send my daughter and son-in-law for Valentine’s Day. They came out perfectly! I took pics but don’t see a way to post here. Thanks again, Sally, for another winning recipe.

    Reply

    • Sallyreplied on February 11th, 2014 at 7:15 pm

      Thanks for emailing me the photo, Marlene! Again, I could use a huge bite of it right now. :)

      Reply

      • Marlene Breplied on February 12th, 2014 at 12:28 am

        Don and I had wedges of the round cookie tonight. Oh, my, was it ever good! Hope the one I mailed to Boston today tastes as good when I arrives.

  14. #
    134
    jennie roseposted February 14, 2014 at 12:17 am

    in the oven baking right now! We can’t wait. I linked to your blog from Money Saving Mom and have spent several hours drooling over your recipes and photos. Do you have a cookbook published? I would certainly buy one for me and everyone I know :)

    Reply

  15. #
    135
    alissaposted February 26, 2014 at 10:56 pm

    I found your recipe a month ago, and it’s been my once a week “cheat”. I’ve made it with almond meal and spelt, both turned out great since dense is good in this case. Thanks for all your hard work! I appreciate it!!

    Reply

  16. #
    136
    Angel T.posted March 4, 2014 at 11:36 am

    Is it possible to use 2 Tbsps of just the egg white and still have the cookie turn out just as good?

    Reply

    • Sallyreplied on March 4th, 2014 at 4:43 pm

      I’m sure that would be fine.

      Reply

  17. #
    137
    Londonposted March 5, 2014 at 12:27 am

    This thing is EFFING AMAZING! I’ve made two of these humdingers recently and they get scarfed down in nanoseconds. (I seriously do not understand people who wait for baked good to ‘cool’ – psychotics, obviously.)

    Anyhoot, for anyone perusing these comments, this is one chocolate-on-chocolate cookie that is SERIOUSLY moist and delicious. If you are on the fence about double chocolate cookies, you MUST try this one. It’ll change your life! :o)

    Reply

    • Sallyreplied on March 5th, 2014 at 9:20 am

      “Humdingers” – I just laughed so loud. Thanks for reporting back on all the recipes today, London. I love reading your comments. I’ve been laughing all morning. You’re hilarious.

      Reply

  18. #
    138
    tanyaposted March 15, 2014 at 12:55 pm

    Omgg!!! I just tried this incredible recipe.. im with you darlzz in the giant cookie madness!! Its total love..
    and no im not sharing it !! The result was crusty outside n the insides like a brownie wowness!!! Perfect cookie!!

    Reply

  19. #
    139
    Biancaposted March 21, 2014 at 6:37 am

    I’m about to make this cookie as a surprise treat for my sister! I’m wondering, though, if you could add the metric measurements to this recipe as well for added convenience and accuracy? Thanks a lot! I’m 100% positive that the cookie will be gorgeous!

    Reply

    • Sallyreplied on March 21st, 2014 at 2:57 pm

      Updated! Thanks Bianca – enjoy!

      Reply

  20. #
    140
    Katposted March 31, 2014 at 4:20 pm

    I don’t know what happened to mine… but it spread out way too much and was way too thin and very soft in the middle and crispy on the edges. I don’t know what I did wrong and I’ve tried it twice now! I made it with margarine instead the first time so I thought maybe that was it, but I used butter this time and still the same result! Did I measure the butter wrong and use too much or something!?

    Reply

    • Sallyreplied on March 31st, 2014 at 5:00 pm

      Sounds like the cookie spread a little too much? Try adding 1 extra Tablespoon of flour. And yes, please use butter not margarine. Thanks Kat!

      Reply

  21. #
    141
    Jillian N.posted March 31, 2014 at 8:35 pm

    These are SO good! I double the recipe and push peppermint patty pieces on top, OH MY GOODNESS. So. Good. I might have made these…ahem….a few times in the past few weeks. My co-workers greatly approve :) Thank you for the great recipe!!!!

    Reply

  22. #
    142
    Wadadposted April 1, 2014 at 7:35 pm

    This recipe is amazing! I’ve made it five times already. Can i replace the cocoa powder with flour for a plain chocolate chip version?

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:19 am

      You can! I’ve done it before and it’s amazing.

      Reply

  23. #
    143
    Rebeccaposted April 14, 2014 at 11:44 am

    Our cookie tasted great but looked horrendous- about halfway through cooking our greaceproof paper set fire and burnt all the paper around the cookie. Although the recipe is great, it might be worth mentioning that greaceproof paper should not hang off the tray or use baking sheets which we had to swp to because it set alight.

    Reply

    • Sallyreplied on April 14th, 2014 at 11:47 am

      I apologize, I have always assumed that paper hanging off baking sheets was a known fire hazard. I’ll keep that in mind now. Thanks Rebecca!!

      Reply

      • Rebeccareplied on April 14th, 2014 at 3:20 pm

        It was probably our own fault. We are 13 nearly set the kitchen alight!!

  24. #
    144
    Paula Bposted May 11, 2014 at 12:18 am

    Death By Chocolate is a HIT, and I use flax seed as an egg replacer, per my son’s food allergies. I might need to use only 1tbsp of the mixture for a thicker cookie, though. I tried making a regular chocolate chip cookie by replacing the cocoa powder with 2tbsp flour, but it bakes much softer… delicious… very delicious… just harder to handle, although the edge looks very done. I also s
    needed to scale the salt back to a pinch. great, fun, easy recipe!

    Reply

  25. #
    145
    Katieposted June 8, 2014 at 4:10 am

    Amazing! I just made two of these by doubling the recipe…. I had a huge chocolate craving before I found this recipe. Totally satisfied now and I could only eat a small 1/8 of one biscuit. Thanks. Will definitely check out the rest of your recipes!

    Reply

  26. #
    146
    HMposted June 22, 2014 at 9:31 pm

    I made this cookie tonight and it did not disappoint. The cookie was moist and – naturally – so chocolatey. It is by far the most delicious cookie I’ve ever tasted. Thank you so much for this wonderful recipe!

    Reply

  27. #
    147
    Chelseaposted June 23, 2014 at 5:32 pm

    I ran a marathon on Saturday and all I could think of at mile 22 was a chocolate cookie with white chocolate chips. I almost bought a cookie at the grocery store (ish) but then I found this. This cookie was worth all 26.2 miles of pain!

    Reply

    • Sallyreplied on June 24th, 2014 at 8:24 am

      CONGRATS on your marathon Chelsea! That’s amazing.

      Reply

  28. #
    148
    Angieposted July 20, 2014 at 3:34 pm

    Mine turned out flat, spread out too much, and cake like :( but I think I know what I did wrong. I only had refrigerated butter and was too excited to wait for it to come to room temp so I nuked it for a few seconds. I also mixed the ingredients in a kitchenaid instead of by hand so I probably mixed too much air in, which made them cakey. I’ll try again and maybe add 1 more Tbls of flour.

    Reply

    • Sallyreplied on July 20th, 2014 at 4:38 pm

      Never microwave butter when it needs to be at room temperature. Hope you try again. Thanks!

      Reply

  29. #
    149
    kitsposted July 21, 2014 at 11:17 am

    Hi Sally,
    Can I use baking powder instead of baking soda?
    Thanks

    Reply

    • Sallyreplied on July 21st, 2014 at 3:24 pm

      No

      Reply

  30. #
    150
    Jessicaposted July 25, 2014 at 3:39 pm

    I recently stumbled upon this recipe thanks to pinterest, and it surely didn’t disappoint. I unfortunately had no unsalted butter so i just used salted butter and didnt use any extra salt, i was afraid it would hurt the recipe but it surely didnt! I was a bit apprehensive about the cookie but the second i took the first bite, i felt as if i was tasting heaven! I WILL be making this again, thank you so much for publishing such an incredible recipe!
    p.s. the sheer size of the cookie made me fall in love, giant cookies just ARE so much better

    Reply

  31. #
    151
    Jenniferposted August 1, 2014 at 3:00 pm

    Stumbled upon this recipe from Pinterest and I’ve since become obsessed with making XXL cookies too! My hubs and I have tried all of your recipes and we love them all!!!

    Sharing a big cookie is way more fun than having “normal” cookies, so I’m thinking about mixing up a few batches of each one and freezing the dough to have on hand whenever a cookie craving strikes. Have you tried freezing the dough and then baking the cookies later? Will I need to adjust the baking time/temp?

    Thanks for sharing your addiction to big cookies with the world :-)

    Reply

    • Sallyreplied on August 1st, 2014 at 3:56 pm

      Hi Jennifer! Yep, I’ve frozen this cookie dough before. Do not thaw, just add another minute or two to the bake time. Same oven temp.

      Reply

  32. #
    152
    BJMRamageposted August 16, 2014 at 9:37 pm

    Awesome!
    I’ve wanted to make this for a while and today decided to do it. Delicious…like a Brownie and Cookie combined.

    I thought I’d make two cookies, and the one egg I had made the double batch. This paired nicely with Mint Chocolate Chip Ice Cream.

    Reply

  33. #
    153
    Phyllis Romeroposted September 2, 2014 at 11:59 am

    Hi, on your XXL cookies, how big are these. Will they fit into a CD envelope? Thanks and your site is amazing. xoxo

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:07 pm

      They are fairly larger. About 6 inches in diameter.

      Reply

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