A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!
Have you ever tried a giant cookie? I have a few recipes for mega-sized, perfect-for-sharing cookies published. You can make them in less than 20 minutes too:
- One Giant Reese’s Pieces Peanut Butter Cookie
- One Giant Snickerdoodle Cookie
- One Giant Sugar Cookie
- One Giant Monster Cookie
- One Giant Oatmeal Creme Pie Cookie
Each cookie recipe is suited to satisfy monster cookie cravings.
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 on 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– just like my favorite chocolate chip cookies. 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.
1 Giant Double Chocolate Cookie
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 large cookie
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie!
Ingredients
- 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 (10g) 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
Instructions
- Preheat oven to 350°F (177°C). 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.
Notes
- 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.
- Whole Batch: Want to make a whole batch of chocolate cookies? Use my easy double chocolate chip cookies recipe instead.
- 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
Excellent, you have to make it, don’t even think twice! This hits all the chocolate craving spots. Brownie lovers and cookie lovers will be happy (bonus if you love both). First time I made it, but I suspect this will be a regular request and repeat in the home!
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This was my first recipe I tried years ago when I first found your website. This cookie is still amazing as are all of your recipes. They are my go to whenever you need a hit.
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So glad you love this recipe, Kathryn!
What a delectable chocolate explosion in my mouth..wow! Waiting for my second one to bake..different occasions but tempting!
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I can’t thank you enough for all of your small batch and single cookie batch recipes. It’s just my husband and I and I rarely want to make an entire batch of cookies or bother trying to half a recipe (have you ever tried to half an egg?). This is perfect and easy to double if we each want one. It was perfect and fudgy. Thank you!
★★★★★
Hi Marie! So happy to hear that you’re enjoying our recipes. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half. Hope this is helpful!
I’ve been making this cookie whenever I have my intense chocolate craving during that that time of the month and it always hits the spot! Also, it is so worth it to soften the butter rather than melt it in the microwave. It really does make for a light airy, tender cookie! Thanks!
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This is amazing! I have made this multiple times, as one cookie or as multiple small cookies. Every time it has a rich chocolate flavor. I always make this when I get a chocolate craving.
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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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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?
(*_*)
Chelle
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.
Thank you Sally. I have a gas stove that runs on propane.
I’ll see about trying my butter at a cooler temperature. Or even adding a tbsp more of flour.
(*_*)
Chelle
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!
Hi Felechia! Glad to help. Try adding another Tablespoon of flour to help soak things up and so it holds its shape.
loved it! first time was perfect no retries!!! so soft n goeey yet firm!! yummy
★★★★★
10/10 recipe! Very very delicious and easy too! I made into smaller cookies. Will be making again soon.
★★★★★
Wow—so rich and delicious! Even better with vanilla ice cream!
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!
Thanks!
Sure thing!
Just wanted to say that my husband & I love this recipe! It’s perfect for a night when we’re craving something, but don’t want a huge pan of cookies or brownies. It’s a perfect blend of both! Thanks for the great recipe!
Hi Sally. I’m interested in making 4 of these giant cookies, and was wondering if you think it would work to just multiply the recipe by 4? I looked at the Inside Out Chocolate Chip Cookies recipe you recommended for making a batch, but the ratios aren’t quite the same, so it would be different than that recipe. What do you think? thanks!!
I’ve had readers triple this recipe before with no problem, so I can’t see why 4 would be an issue. Have fun baking!
Hey Sally! This looks amazing and I’m thinking of making it for my friend’s upcoming birthday, would you recommend chilling the dough? I’m worried that if I don’t my cookie will spread too much and become thin and crispy rather than thick, gooey, and chewy.
You can chill the cookie dough, but I never do!
Hi Sally! is there a reason that you use baking soda rather than baking powder? Is the cocoa you use natural or Dutched?
PS – this recipe is amazing! I made it for my now-fiance while I was still winning his heart 😀
Use natural unsweetened cocoa. Glad you like it!
Wow, wow, wow, did this fill the chocolate craving I was having! I couldn’t believe how big the cookie was so I split the dough into three, and now I have individual cookies for later. Yum, thanks!
This recipe is GREAT!
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.
Hi Sally! I was wondering, what if i just skipped the chocolate chips and made a plain chocolate cookie? Would it work?
That’s completely fine. Enjoy!
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.
Sally, you really do have a gift with baking! I made this tonight to split with my fiancée (diet mode suspended do to the holiday weekend, you know). It looked exactly like your pictures and tasted like I hoped it would! Rich, thick, decadently chocolate and buttery, gooey and brownie-like. We ate it in five minutes, with icy glasses of milk. Thanks for this recipe, a definite keeper!
Just made this tonight and it was SO good!
Hey Sally! I just made this cookie and it tastes DELICIOUS! So easy to make, too. My only problem now is not eating the whole thing by myself!
Just made this for my boyfriend! I love that since it is just one cookie the time and clean up commitment is minimal. And it looks so pretty! This was a win! Thanks for the recipe!