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.
You can make them in less than 20 minutes too!
They are completely oversized and ridiculous in the best way possible:
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 swoooooon.
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.
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.
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. Duh.
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! And so very thick.
…and the size of your head.
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!
Giant cookies > regular cookies.
Who else here loves XXL cookies? Please join my madness!
makes 1 large cookie
- 2 Tablespoons unsalted butter, softened to room temperature
- 2 Tablespoons granulated sugar
- 2 Tablespoons 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 all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips + 1 Tablespoon, divided (or semi-sweet chocolate chips)
- sprinkles, optional
- Preheat oven to 350F degrees. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
- 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.
- 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.
- 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.
*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.
*Want to make a whole batch of chocolate cookies? Use my Death by Chocolate Peanut Butter Chip Cookies recipe and leave out the peanut butter chips if desired.
Recipe source: sallysbakingaddiction.com
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It’s chocolate time. Here are some of my favorite ways to eat the most decadent ingredient of all!
Death by Chocolate Peanut Butter Chip Cookies (a whole batch of chocolate cookies instead of just one. Leave out the peanut butter chips and add more chocolate chips. Or even candy bars, nuts, etc.)
See all of my chocolate recipes.
And of course, I can’t leave out more links to my collection of giant cookies.
We love making these huge monster cookies to share. My friend Amy and I once made two of these large cookie recipes one night. The recipes are all so easy and quick, that it’s fun to make more than just one variety! Which one is your favorite?
1 Giant Reese’s Pieces Peanut Butter Cookie (for true peanut butter lovers)
1 XXL Buttery Soft Sugar Cookie (the softest homemade funfetti cookie ever)