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): Glass Mixing Bowl | Silicone Spatula | Whisk | 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 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.