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 in 2013 and have since added new photos and a few more success tips. I also added an optional dough chilling step.
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.
One reader, Beth, commented: “I made this for Valentine’s Day and it was truly one of the best chocolate cookies we’ve ever had, let alone one I’ve ever baked… This recipe is now part of my collection. Thank you! ★★★★★”
Another reader, Grace, commented: “I love this recipe so much! I switched it up and used white chocolate chips and it was amazing! It’s such an easy recipe that’s quick to make! ★★★★★“
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—here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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.
Reader Comments and Reviews
Can I make this ahead of time, does it freeze well or keep in fridge?
Yes, absolutely. See the last step of the recipe.
Do you happen to calculate the nutritional values?
Hi Melissa, we don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can you share where the heart shaped sprinkles are available? So cute!
Hi Geraldine Enos, they came from a seasonal Wilton brand pack of sprinkles. Here is something just like it. If the link isn’t working, just copy and paste it into your browser: https://www.amazon.com/Wilton-710-3625-Confetti-Valentine-Sprinkles/dp/B07L51K5LV/
Can you use almond four in place of all purpose? If so, how would you adjust?
Hi Jennifer, I’m unsure. Though if you’re looking to make it GF, you could try using a cup-4-cup GF flour blend instead. That usually works nicely in most cookie recipes.
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!
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.
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!
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!
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.
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.
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!