When your next chocolate craving hits, you’ll be glad to have this recipe for 1 giant double chocolate cookie. Extra chewy, fudgy, and with double the chocolate, this mega-sized cookie couldn’t be easier to make and is perfect for sharing… or not.
I originally published this recipe in 2013 and have since added new photos and a few more success tips. I also added an optional dough chilling step.
One reader, Beth, commented: “I made this for Valentine’s Day and it was truly one of the best chocolate cookies we’ve ever had, let alone one I’ve ever baked… This recipe is now part of my collection. Thank you! โ โ โ โ โ ”
Another reader, Grace, commented: “I love this recipe so much! I switched it up and used white chocolate chips and it was amazing! It’s such an easy recipe that’s quick to make! โ โ โ โ โ “
My recipe for double chocolate chip cookies is a forever favorite, but sometimes life (or a craving) happens and we don’t have the the time (or patience) to wait for cookie dough to chill. Or maybe we just don’t need 2 dozen chocolate cookies in our kitchens!
This is when a recipe for just 1 large cookie comes in handy.
Today’s giant double chocolate cookie satisfies even the largest chocolate craving. Move over chocolate truffles, because in less time, we can prep, bake, AND eat a chocolate cookie the size of our faces. Yes, you’ll have a warm, 6-inch chocolate cookie in just 35 minutes.
Eating Success Tip/Life Hack: Place warm cookie on a large plate and plop some vanilla ice cream on top and drizzle with caramel. Enjoy.
Everything to Love About 1 Giant Double Chocolate Cookie
- Quick and easy to prepare, and ready in about 35 minutes
- Uses super simple, basic kitchen ingredients
- No-chill cookie recipe, like giant chocolate chip cookies and shortbread cookies
- Rich chocolate flavor, like a batch of homemade brownies disguised as a giant cookie
- No mixer required
- One of my favorite small-batch Valentine’s Day dessert recipes, or for any Saturday night on the couch. Self care.
How to Make 1 Giant Double Chocolate Cookie
The ingredients list for this oversized chocolate cookie is very similar to my double chocolate chip cookies, only downsized. And lucky for you, you probably have most (if not all) of the ingredients on hand.
The only tricky part, if you can even call it that, is the egg. If you’ve made my recipe for 1 giant monster cookie before, you know the drill. Since you’re downsizing everything else, you need to downsize the egg, too. Take one egg, crack it, beat it, and then use 2 Tablespoons of the beaten egg. Save the rest (it’s not much) for tomorrow morning’s omelet.
When it comes to the chocolate chips, anything goes here. Semi-sweet, milk, dark… whatever you like in your chocolate chip cookies, you’ll like here. You could even use white chocolate chips like in these inside out chocolate chip cookies, or Reese’s Pieces like you see in this 1 giant Reese’s Pieces peanut butter cookie. A must for all chocolate/peanut butter lovers!
No Dough Chilling Required
Really, there’s no cookie dough chilling required; but I do find the cookie holds shape better if you refrigerate the dough as the oven preheats… even if that’s for just 5 minutes.
When the oven is ready, simply shape the cookie dough into a large mound on your lined cookie sheet (a silicone baking mat or parchment paper is always recommended). It can be a bit sticky, so use a spoon and shape it as best you can.
The bake time is around 20 minutes. Once those edges are set, the cookie is done.
Big Cookie or Big Batch?
If you’re in the mood to share, you can use this recipe to make 4 smaller (but still plenty big!) cookies. Bake time will be about 9โ10 minutes. See recipe Note below.
But if you need to make a whole batch of cookies to share with family and friends, I recommend my double chocolate chip cookies. It’s an incredibly versatile chocolate dough, so you can use that same basic recipe to make s’more chocolate crinkle cookies in the summer, peppermint mocha cookies in the winter, or classic chocolate crinkle cookies any time of year. A chocolate cookie for every occasion. ๐
If I’m making one of these for Valentine’s Day or another holiday, I love adding a few sprinkles on top before baking. Totally optional!
And while it’s not a cookie recipe, let me remind you about my giant cinnamon roll cake. It’s basically a mega-sized cinnamon roll, and who can say no to that? ๐
Print
1 Giant Double Chocolate Cookie
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 large cookie
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Use this cookie dough to make one giant 6-inch double chocolate cookie or 4 smaller chocolate cookies. It’s extra fudgy and soft… like an oversized brownie!
Ingredients
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 Tablespoons (25g) granulated sugar
- 2 Tablespoons (25g) packed light or dark brown sugar
- 2 Tablespoons (30ml) beaten egg (crack an egg, beat it, then use 2 Tablespoons)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (55g) semi-sweet chocolate chips + 1 Tablespoon, divided
- optional: 2 teaspoons sprinkles
Instructions
- Mix the softened butter, granulated sugar, and brown sugar together with a spoon, fork, or small silicone spatula until creamed. (Or use a handheld or stand mixer fitted with a paddle attachment on medium speedโhereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Stir in the beaten egg and vanilla.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
- Preheat oven to 350ยฐF (177ยฐC). Place dough in the refrigerator as oven preheats, even if it’s for only a few minutes.
- Line a baking sheet with parchment paper or silicone baking mat. Spoon the dough in the center of the baking sheet and mold into a tall ball or mound 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 18โ22 minutes, or until the edges appear set. The cookie will look super soft in the center, but will firm up as it cools.
- Cool the cookie on the baking sheet for 5โ10 minutes before eating. Store leftovers (if there are any!) covered at room temperature for up to 5 days. Cookie freezes well up to 3 months. Thaw at room temperature.
Notes
- Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula | Whisk |ย Baking Sheets | Silicone Baking Mat or Parchment Paper
- 4 Smaller Chocolate Cookies: You can use this recipe to make 4 smaller chocolate cookies. Just divide the dough into 4 smaller mounds on the lined baking sheet. Bake for 9โ10 minutes or until edges appear set.
- Whole Batch: Want to make a whole batch of chocolate cookies? Use my easy double chocolate chip cookies recipe instead.
- Can I make this a regular giant chocolate chip cookie? Yes. Replace the cocoa powder with 2 more Tablespoons of flour (16g).
- More Success Tips: Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
So fun! I even added sprinkles! My husband wanted a sweet treat and this was perfect! Better than crumbl cookies!
I was looking for a recipe for something chocolate. I’m just a single person in my house so I don’t like to make a whole cake just for myself. I came across this cookie recipe and thought, this is perfect. It was very easy to make and comes out big a fat and soft and absolutely exactly what I was looking for. I will make it again and again.
So I’m about to make these because my son asked me if it was possible to just make one giant cookie and I ran to Sally to see what she had to say lol. Would this be Google just by increasing quantity of cookie dough per sheet pan so instead of half a cup maybe use one cup? I guess we’re going to see!!
This is soooo good! I like to melt the butter completely and make a small batch of brownies with it! Itโs a great snack for when Iโm craving something sweet (which is most of the time)! Love it!!!
I was wondering if I could bake the dough in a 6 inch cake pan instead of on a sheet pan. Will the deeper sides (2 inch sides) have an effect on how it bakes?
Hi Holly, that *should* be fine, but bake time may be a bit longer since the cookie won’t have as much room to spread.
it was and very delectable!!!!!! i made it in to 2 cookies and it was super deviously easy to make!!!! sally is great!!
Easy 5 stars. Literally the perfect recipe. Made this because I wanted something easy, but rich and chocolatey and didnโt want to have multiple servings left over. Sooo good!