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!

one giant chocolate cookie on a silpat baking mat

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.

one giant chocolate cookie on a white plate

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.

one giant chocolate cookie on a silpat baking mat

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.

hand holding one giant chocolate cookie

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.

double chocolate cookie dough ball on a silpat baking mat before baking

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.)

one giant chocolate cookie on a white plate with a bite taken from it

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.

one giant chocolate cookie on a silpat baking mat

Giant cookies > regular cookies. 

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

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one giant chocolate cookie on a silpat baking mat

XXL Death by Chocolate Cookie

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 large cookie
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 2 Tablespoons (25g) granulated sugar
  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 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)
  • optional: sprinkles


  1. Preheat oven to 350°F (177°C). 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.


  1. Smaller Cookies: 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.
  2. Whole Batch: 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.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: giant chocolate cookie

3 images of one giant chocolate cookie


Comments are closed.

  1. Is it OK if I use one of your normal cookie recipes except make it into one cookie? ( A.K.A my printer is not working so I’m trying to find a way to still make it, plus I want to make a chocolate chip one.)

  2. Brooke Teeter-Stocz says:

    Can I use white chocolate chips instead of semi sweet in both this recipe and your crinkle cookie recipe? I love your inside out cookies and want to make more chocolate cookies with white chocolate chips! 

    1. Sure thing!

  3. Hi Sally! If I wanted to leave out the cocoa powder and make an XXL chocolate chip cookie instead…would I just increase the amount of flour? Please let me know.

  4. I thought I commented on this post before, but anyway, I really like this cookie recipe! I make it whenever hubby and I want something sweet without having to make a whole batch of cookies. I think it tastes a lot like a brownie.

  5. I would like a large batch of these cookies ( like 25-30). Can you pls guide me with the recipe for the same. Thankyou. 

    1. Just double or triple the recipe. Worked for me. And bake small cookies instead of 1 large cookie.

  6. Hi Sally! Can I substitute 2 tbsp of brown sugar and 2 tbsp white sugar to 4tbsp stevia/artificial sweetener? I wanted to make “sugar-free” version of this recipe. Thanks!

    1. I believe it says on the stevia package but if not you can substitute equally and splenda makes a brown sugar that I’ve used in all my sugar free baking and I love it. You don’t want to sub regular sugar for brown cuz the flavor is different so it won’t taste the same.

  7. Loved this cookie! So simple to make and totally satisfied our chocolate craving!

  8. Hi Sally!
    We love this recipe for its chewy texture and simplicity. Can’t seem to win when scaling up tho. Is there a larger batch recipe you recommend that yields the same texture? Many thanks!

  9. Hi Sally, I need to make 2 pizza cookies and I wanted to know if you can use this recipe for a cookie that big? It look delicious and am going with your regular chocolate chip pizza cookie for the other one. I am decorating them with buttercream. Would I need to adjust anything with this recipe for that size of a cookie I will be using a pizza pan to cook it on? Thanks so much love all your recipes and I have tried many of them.

    1. Hi Debbie! I don’t recommend this recipe. The cookie is really only for 2-3 people. I suggest using my chocolate cookie dough instead: https://sallysbakingaddiction.com/2013/04/21/inside-out-chocolate-chip-cookies/

      Then use the same instructions for baking on a pizza pan like my pizza cookie.

  10. Wow—so rich and delicious! Even better with vanilla ice cream!

  11. I decided to make two smaller cookies instead of one giant, for an ice cream sandwich. I accidentally added too much egg. Not knowing what to do, I increased the flour by about a tablespoon. I also subbed mini candy-coated choc chips on the outside, and plopped a gooey-center Hershey’s Kiss in the middle of each. Extra vanilla and salt, because I always do that. Baked them for about 12.5 minutes, and they came out perfect. Not as dense as a brownie. Soft and rich. When they were still a tiny bit warm, I drizzled room-temp caramel on one cookie, spread some Breyer’s Homemade Vanilla, drizzled more caramel, and put the top cookie on. The three of us ate it all up for dinner. I would post a pic for you, but I don’t see a way to do that. Thanks for another easy, great recipe that withstands mistakes.

  12. Sonia Lightsey says:

    I made this and it was delicious per my husband; haha he was not expecting such a huge cookie!

  13. Heather M. Last Whipple says:

    I am going to omit the baking soda and put Baking powder in its place.
    i do not like the taste of Baking soda in baked goods.

    1. Hi Heather, Baking powder and baking soda are both leaveners, however they are chemically different and not interchangeable. I wrote an entire blog post on the subject that you might find helpful!

  14. 10/10 recipe! Very very delicious and easy too! I made into smaller cookies. Will be making again soon.

  15. loved it! first time was perfect no retries!!! so soft n goeey yet firm!! yummy

  16. Hi Sally. I love your blog. Thanks for providing all the fantastic tips!

    I’ve made this cookie twice now and both times it spreads too much. It’s still tasty but I’m looking for the cakier (new word) and denser cookie. Can you provide me some tips to try? I dont know what I’m doing wrong. Thanks so much!

    1. Hi Felechia! Glad to help. Try adding another Tablespoon of flour to help soak things up and so it holds its shape.

    2. Michelle Oelfke says:

      Felechia, same thing happened to me its uncooked in the middle and over cooked on edges grrrr

  17. Hi my cookies never turn out perfect can you please help me the baking instructions for cookies like from which side do we have to give the heat?..on which rack should we place it and everything please

    1. Hi Samaira, Place your rack in the center of your oven and I always use traditionl convection setting in my baked goods.

  18. Michelle Oelfke says:

    Hi Sally,
    I use so many of your recipes and I LOVE chocolate.
    I made these XXL death by chocolate cookies like 6 times and am having trouble with them spreading or still being uncooked in the middle and over cooked on edges. I even tried chilling the batter that didnt help.
    Save me from baking insanity lol
    What tip do you have for me please?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Michelle, Make sure that your butter isn’t too warm. Room temperature butter is usually cooler than you think! Any chance you are using a convection oven? Convection/fan forced heat often bakes unevenly due to the flow of air – if so try lowering your oven temperature by 25 degrees. You can also take a look at these 10 Guaranteed Tips to Prevent Cookies from Spreading to help troubleshoot.

      1. Michelle Oelfke says:

        Thank you for replying.
        No I have a gas oven not convection. I also tried cold cubed butter to maybe help.
        I dont leave my butter out because yep I know too soft equals lots of flat spreading cookies.
        I’ll check out the tips link here.
        This doesnt happen to me so im kind of miffed that I can’t figure out a remedy.

  19. Jennifer Sliwa says:

    I have made these cookies seven times in about two months! They are delicious! I always double the recipe and make about 6 large cookies.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally