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 back in 2013.
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 9–10 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. 😉
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!
More Giant Cookie Recipes
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? 😉
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 speed.) 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 350°F (177°C). 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 18–22 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 5–10 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): Baking Sheets | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl
- 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 9–10 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.
Keywords: giant chocolate cookie
If I make this recipe into two cookies how long would they have to be baked for? Also if I baked it in a round cake tin would it hold it’s shape better and still bake well?
Thanks
Hi Dee, we haven’t tested either of those variations but let us know if you do!
I tried this recipe but for some reason they spread out super thin and were burnt around the edges and basically raw in the middle. I left the butter out on the counter for a while to make it room temperature so I guess that’s what I did wrong ? What do you think ? If it is the butter being too warm, how do I measure out the 2 table spoons with butter straight from the fridge ? Are there any other reasons this may of happened?
Hi Gabrielle, it sounds like your butter may have been a bit too warm. Here’s more on what room temperature butter really means (it may be cooler than you think!). Are you using sticks of butter? The packaging typically comes with measurement markings so that you can cut off two tablespoons. Hope this helps for next time!
I talk highly about all of the recipes of yours that I have tried. This one however, I was not happy with. I think the amount of baking soda is incorrect, and like another comment it came out burnt even though I baked it for less than the recommended time.
I was wondering if I could double and make one giant birthday cookie (instead of cake)?
Hi Viv, doubling the dough should work great in a 9-inch round pan. Bake time will be similar to this chocolate chip cookie cake.
Perfect recipe for two people
★★★★★
Made this one all the same except with gluten free flour, and it was fantastic!
★★★★★
Hello! I have a question in regards to this recipe.
If I wanted to make this in advance, could I assemble the cookie dough, store it in the fridge overnight, and cook it the next day?
Thanks!
Hi Evie! The cookie probably won’t spread much if the dough is chilled overnight. You can let it sit out at room temperature before baking. Hope it’s a hit!
Thank you so much for getting back to me!
I made it the night before and it cooked up great. Even without leaving it out before baking.
And since I was making it for someone on a particular diet, I did make the following changes:
Almond flour in place of all purpose (plus an extra tablespoon due to our higher altitude)
Used coconut sugar in place of granulated
And maple sugar in place of brown sugar
I think next time I may cut back on the baking soda a bit due to an aftertaste left behind in combination with the almond flour.
But otherwise, it was very much enjoyed and brought a smile to someone I love. Hence why I love to bake (:
Thanks again Trina, Sally, and the Sally’s baking team!
Ok so I made this for Valentines Day and it truly was one of the best chocolate cookies we’ve ever had, let alone one I’ve ever baked. I left out the chips ’cause I’m a bit of a chocolate purist and we felt it was good enough without them!! This recipe is now part of my collection — Thank you!!!
★★★★★
I made this recipe with my five-year-old nephew and it was a success! It really is a simple recipe, made even easier by baking it in my air fryer. My nephew couldn’t wait 15mins for the cookie to cook so I baked it for 10min at 350C. The cookie came out exactly as it said – gigantic! It filled the entire basket because my air fryer is a small one. I love the gooey centre and the crispy outside. I will definitely make it again.
This was an easy recipe to make this big cookie. I did add about a tablespoon of chopped pecans. Thank you for a great idea for Valentine’s Day.
★★★★★
Made a few of these for Valentines Day, and they were a hit with the family! It’s such a quick and easy but decadent treat.
★★★★★
I made this cookie as a Valentine’s treat. I cooked it in the air fryer if anyone else is wondering if it would work, and was happy with the results at 160c for 15 minutes. Thanks Sally, I’ll definitely make it again, though next time I’ll use my electric mixer. Creaming by hand is just not for me! 🙂
★★★★★
Thanks for posting about the air fryer! I was wondering that exact thing.
I love this recipe soooo much!! I switched it up and used white chocolate chips and it was amazing!! It’s such an easy recipe that’s quick and easy to make!
★★★★★
Hi Sally
Just wondering what the diameter be of this cookie when done. Thank you
It’s about 6 inches.
This was so delicious- thick and chewy just like I like them.
★★★★★
Hi Sally, hoping the make this tmw. I saw the picture of the cookie dough mound. About what size mound are you making? Thinking about 5-6” not sure how much it will spread. Thank you Clo
Hi Clo, the mound is about 5-6 inches give or take. Enjoy!
Haven’t made this yet but I’ve got friends who love red velvet. Any different amount of ingredients if I add red food coloring and white chocolate chips?
Can’t wait to make this on Valentine’s Day! I have no doubt that it will be a delicious dessert for me and my husband to share. Your recipes have been a hit with our family! Do you think I could substitute Valentine’s M&M’s for the chocolate chips?
★★★★★
Hi Mary, you definitely can! Enjoy!
Just made these tonight and made 5 regular sized cookies. Sooo good!
Could you recommend the best egg replacer for this recipe?
Thank You
Hello Sally, I did not make this recipe yet, but you must be a mind reader! I don’t want an entire batch of gluten free cookies around the house. I also would like to tell you that a good, solid recipe can easily be converted to a gluten free recipe. Your recipes are easy to convert.
I would also like to let you know that when I do make this recipe, I am going to make it vegan as well as gluten free. I am not a vegan. However, I never bake with butter anyway. Furthermore, I was wondering how to take an egg and actually get two tablespoons of egg out of the egg bowl without it dripping on my fingers. So I had an idea.
I am going to figure out how to use flax seed as the egg replacer for your recipe! I read about other recipes where people talk about flax eggs! I have some thinking to do….
But I can’t wait. I am happy to be excited about a recipe again! I have had a rough battle with Crohn’s disease!
One word…..Yum! I was skeptical about the middle baking through. I followed the directions, and advice from Sally. The edges were crispy and the middle soft and really rich with chocolate flavor. The cookie can be whipped up in no time!!
★★★★★