1 Giant Double Chocolate Cookie
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
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? 😉
1 Giant Double Chocolate Cookie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 1 large cookie
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!
- 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.
- 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 tips AND these are my 10 must-have cookie baking tools.
Keywords: giant chocolate cookie