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. 


XXL Death by Chocolate Cookie

Yield: makes 1 very large cookie

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
  • 2 Tablespoons (11g) 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!




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

  1. #
    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


  2. #
    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


  3. #
    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?


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

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


  4. #
    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.


    • 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!


  5. #
    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 ! :)


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

      I would say 325F for this cookie as well.


  6. #
    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 :)


  7. #
    LoverOfAnythingChocolateposted December 28, 2013 at 1:31 pm

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


  8. #
    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!!


  9. #
    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!


  10. #
    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.


    • 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. :)


      • 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.

  11. #
    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 :)


  12. #
    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!!


  13. #
    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?


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

      I’m sure that would be fine.


  14. #
    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)


    • 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.


  15. #
    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!!


  16. #
    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!


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

      Updated! Thanks Bianca – enjoy!


  17. #
    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!!!!


  18. #
    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?


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

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


  19. #
    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.


    • 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!!


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

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

  20. #
    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!


  21. #
    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!


  22. #
    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!


  23. #
    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!


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

      CONGRATS on your marathon Chelsea! That’s amazing.


  24. #
    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.


    • 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!


  25. #
    kitsposted July 21, 2014 at 11:17 am

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


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



  26. #
    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


  27. #
    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 :-)


    • 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.


  28. #
    BJMRamageposted August 16, 2014 at 9:37 pm

    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.


  29. #
    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


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

      They are fairly larger. About 6 inches in diameter.


  30. #
    Hannahposted September 26, 2014 at 5:17 am

    Hi Sally! I was wondering, what if i just skipped the chocolate chips and made a plain chocolate cookie? Would it work?


    • Sallyreplied on September 26th, 2014 at 6:49 pm

      That’s completely fine. Enjoy!


  31. #
    Theresaposted September 28, 2014 at 12:26 pm

    Could not believe how huge this cookie was! But its so brownie like and amazing you can’t even begin to say I shouldn’t eat that because its to big. Ate the whole thing and not ashamed to say I didn’t share.


  32. #
    Nikiposted September 28, 2014 at 1:44 pm

    I followed this recipe exactly without omitting anything but the cookie came out bitter and tasted strongly of baking soda, do you have any idea what I might have done wrong?


  33. #
    Mayaposted October 16, 2014 at 12:14 am

    Hi Sally! Thank you sooooo much for this monster cookie! I made it earlier today and it was delicious. For coming up with this recipe, you are my hero!
    Just one question, I noticed you had advised a reader not to use baking powder instead of baking soda. Can you tell me why this is?


  34. #
    Sydney Sunposted October 25, 2014 at 6:07 pm

    I just made this cookie for a friend’s birthday tonight and it looks delicious – I wish I had made two so I could eat one!



  35. #
    Aprilposted November 3, 2014 at 9:08 pm

    Just found and tried this recipe last week and thank you!! I had major cookie cravings but didn’t want to make a whole batch so this was absolutely amazing.


  36. #
    Michelle @ Modern Acupunctureposted November 18, 2014 at 6:58 pm

    Sally you’re a goddess! This is the second time I’ve made this giant cookie. This time I’m not sharing it! It’s so fudgey and chewy and WONDERFUL. I can’t say enough good things about all the recipes you post. Every one turns out perfectly, and every one is a home run. Thank you!!


  37. #
    Barbaraposted December 9, 2014 at 2:29 pm

    There are so many good reviews here that I am surprised at how I felt about this. First of all, this made a humongous cookie. I could have made at least six regular sized cookies from one batch. So, if you are looking for a single serving cookie so as not to eat an entire batch of cookies by yourself, then don’t make this recipe. Secondly, this was more like a cake than a cookie. It was a very good chocolate cake, but I was in the mood for a cookie, not a cake. You’d be better off making this in a mini muffin tin. At least then, you may have a better chance of being able to have a small portion. If I ever have a need for a small cake to serve just my immediate family, I may come back to this recipe, but for now, I am still looking for a good single serving cookie. This just does not meet that need.


  38. #
    Shon-Shonposted December 14, 2014 at 1:34 am

    This cookie is a party in your mouth. It has a thin crunchy outside shell and soft, chewy and gooey chocolate cookie inside. I definitely will make this recipe again.


  39. #
    marieposted December 17, 2014 at 5:25 pm

    I pinned this a few weeks ago and today I finally made 2. What took me so long?!?!? They’re awesome. I will be making this giant hunk of love often. Thanx for a great recipe.


  40. #
    Stephanieposted December 29, 2014 at 11:01 am

    Made this with my 8 year old daughter. It was easy for her to do by herself with minimal help. Added some Reese’s Pieces. Huge hit. Chewy, chocolaty, delicious. And the size made it fun. We cut it into wedges and shared with rest of the fam. Thanks for the recipe! PS not muffin-like at all. My guess is that the commenter above probably added too much egg or something.


  41. #
    Mirandaposted January 14, 2015 at 9:55 pm

    My cookies usually come out cakey ( I don’t know why) but these came out crispy on the outside and chewy on the inside. They were delicious (I went with the 4-cookie option)


  42. #
    Mariaposted January 21, 2015 at 3:07 pm

    Hey, I tried out the cookie but it turned out cakey? What am I doing wrong??


  43. #
    Patienceposted January 24, 2015 at 8:15 pm

    This was fantastic. I’ve made this from the original recipe and also made them as a giant soft mint Oreo. For the Oreo, I double the recipe, added a little mint extract, and used Andes mint pieces instead of chocolate chips. Then filled them with a copycat Oreo filling of my own to which I added mint extract and green food colouring. I had to cut it into 8 wedges because it was so rich!


  44. #
    Suzie Hangerdoughposted January 27, 2015 at 7:32 pm

    I stinkin’ LOVED these they were SO fudgy and rich I was like dying over it! I love baking so much I started since 2nd grade and I saw these on pinterest today and I was like I’m making them and so I whipped them up and I’m thinking about making another batch! Thank you so much for this AWESOME recipe!


  45. #
    Shelby @ Go Eat and Repeatposted February 3, 2015 at 8:33 am

    Oh my goodness, this cookie looks amazing. I may have to have it for breakfast this morning….


  46. #
    Meagenposted February 6, 2015 at 11:38 pm

    I love this recipe! I was wondering, on the inside out cookies recipe it says to chill the dough, are they not the same recipeÉ


  47. #
    Jennyposted February 7, 2015 at 10:19 pm

    Perfect level of chocolate! But mine tasted salty, I followed the recipe exactly so what did I do wrong? Can I reduce the amount of baking soda?


    • Sallyreplied on February 8th, 2015 at 7:58 am

      I suggest leaving out the salt.


  48. #
    Samposted February 10, 2015 at 11:28 am

    Hi Sally! Do you know if this cookie would turn out okay with just white sugar? I’m all out of soft brown sugar and only have crunchy demerera!


    • Sallyreplied on February 10th, 2015 at 1:36 pm

      That should be fine Sam. Enjoy!


  49. #
    Michelleposted February 23, 2015 at 2:29 am

    Hi Sally
    The recipe looks so easy and delicious, thanks for sharing it. I was just wondering, at step 4 after placing the dough ball on the sheet and adding the chocolate chips, do we have to flatten it, or will it flatten itself out during the baking process?


    • Sallyreplied on February 23rd, 2015 at 6:24 am

      Do not flatten. It will flatten and spread as it bakes.


  50. #
    Anne Woodmanposted February 26, 2015 at 7:49 pm

    This recipe is GREAT!


  51. #
    Sarah-Janeposted March 1, 2015 at 2:29 am

    Made this for my husbands work meeting (only needed enough baking for him and 2 co-workers). Oh my. It got some pretty rave results! Thank you for another fantastic recipe Sally!


  52. #
    Brittneyposted March 16, 2015 at 3:07 pm

    Hi Sally! I have a few questions for you :) I noticed in both this recipe& the giant snickerdoodle silcon mats can be used while baking, but this one’s alternative is parchment paper while the snickerdoodle’s is spraying a cookie sheet.
    1- Is there a purpose for the differences while baking?
    2- Since I have no silpat, do I NEED to use parchment paper for these cookies or can I spray a cookie sheet, or will it mess up the cookie (s)?
    3- What does parchment paper do for bakedgoods?
    Sorry that’s pretty lengthy! I appreciate any & all answers you can give. Thank you, Brittney :)


    • Sallyreplied on March 16th, 2015 at 6:27 pm

      Brittney, sorry for all the different directions. Really, you can use parchment or silicone baking mat. A sprayed cookie sheet works too! Silicone baking mats are usually my preferred choice these days because it’s easy to use, easy to clean, and great for just about all the other cooking and baking I do.


  53. #
    Katelyn @munchie pieposted March 19, 2015 at 10:21 am

    OH MY GOODNESS SALLY!!!! I made this cookie last night. WOW WOW WOW!! Soooo good! I was blown away with how good this was! Usually these smaller batches just taste off but this was seriously perfect. I ate almost the whole thing by myself……so perfect. YUM!


  54. #
    Camilaposted March 23, 2015 at 9:29 pm

    Hi Sally! I love your recipes so very much, but I tried these twice, and they came out wrong both times. The cookie spread a lot, so the first time it burnt on the edges, and the second time it was raw in the middle. I followed the recipe exactly both times, can’t figure out what went wrong… But still, I think I’ll try them again, because even if they were not perfect, they tasted delicious!


  55. #
    Kristenposted March 25, 2015 at 7:42 pm

    I love this but my dough always seems to wet…or sticky and never bakes in the center! Any tips on what to do there?


  56. #
    Johannaposted April 1, 2015 at 11:02 am

    Yeah so I messed up the cookie part, probably because I didn’t follow the instruction (people tell me that the best part about baking cookies is that you can just throw the ingredients all together…) and I wasn’t quite sure if the outcome was edible but – oh my gosh! This is so delicious! I’ve never had a cookie as that tasted as good as this! Thank you so much for sharing this one Sally!

    Best wishes from germany!


  57. #
    Jay Solowayposted April 7, 2015 at 4:07 pm

    Sally, I have not made this yet, but can see that it will be awesome…just one (2-part) question: If I want to make this as a Red Velvet cookie by adding red food coloring (with the cocoa already in it, I think that would be all that is necessary, right?), how much would you suggest and would that affect the baking time (and if so, what would you suggest? Thank you very much in advance!


    • Sallyreplied on April 8th, 2015 at 11:14 am

      Jay, there is a little too much cocoa in this cookie for it to be a true red velvet tasting cookie. If you’d like to play around with the flour/cocoa ratio, go ahead! You can add food coloring to tint it red, but I’m unsure exactly how much you will need. The bake time will be the same.


      • Jay Solowayreplied on April 8th, 2015 at 1:43 pm

        Thank you so much, Sally…I do like to play around with recipes. I’ll make it your way first, then see how much I can do…Will let you know…thanks again…I love your style!

  58. #
    Jay Solowayposted April 7, 2015 at 4:25 pm

    Sally…sorry for the duplication…my computer messed up and didn’t regiser the original post


  59. #
    Jay Solowayposted April 8, 2015 at 2:03 pm

    Okay Sally…just one more silly question…Can the recipe be doubled for a SUPERSIZED cookie…and if so, how would that affect the baking time?


Leave a Comment