clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
one giant double chocolate cookie on wooden cutting board with hand pulling broken half away.

1 Giant Double Chocolate Cookie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 27 reviews
  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1 large cookie
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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!


  • 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


  1. 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.
  2. 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.
  3. Preheat oven to 350°F (177°C). Place dough in the refrigerator as oven preheats, even if it’s for only a few minutes.
  4. 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.
  5. 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.
  6. 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.


  1. Special Tools (affiliate links): Glass Mixing Bowl | Silicone Spatula | WhiskBaking Sheets | Silicone Baking Mat or Parchment Paper
  2. 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.
  3. Whole Batch: Want to make a whole batch of chocolate cookies? Use my easy double chocolate chip cookies recipe instead.
  4. Can I make this a regular giant chocolate chip cookie? Yes. Replace the cocoa powder with 2 more Tablespoons of flour (16g).
  5. 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.