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A rich, chocolatey cookie, partially cut to reveal gooey chocolate chunks inside, resting on a white plate.

Giant Chocolate Cookies

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5 from 1 review

  • Author: Brittany
  • Total Time: 20 minutes
  • Yield: 6 giant cookies 1x

Description

These giant chocolate cookies are exactly what you’re craving: crisp on the edges, soft & chewy in the center, and loaded with rich chocolate flavor. Made with a fudgy chocolate dough and packed with melty chocolate chips, this easy no-chill cookie recipe hits the spot every time.

Ingredients

Units Scale
  • 3/4 Cup Unsalted Butter (room temperature)
  • 3/4 Cup Brown Sugar (light or dark)
  • 1/2 cup Granulated Sugar
  • 1 Egg Yolk
  • 1 Egg
  • 2 Teaspoons Vanilla Extract
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup Cocoa Powder (see notes)
  • 1 Teaspoon Corn Starch
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt (heaping)
  • 3/4 Cup Mini Chocolate Chips
  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together all-purpose flour, cocoa powder, corn starch, baking powder, baking soda, and salt in a separate bowl.
  3. Butter: Add room temperature butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
  4. Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
  5. Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
  6. Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
  7. Chocolate Chips: Add the mini and regular chocolate chips and pulse the mixer a few times until evenly distributed.
  8. Rolling the Dough: Shape each cookie into a ball and roll in the cinnamon sugar mixture.
  9. Shape the Cookies: Shape cookies into tall mounds – pinching the tops a few times for a rustic bakery-style look. Place on the prepared parchment lined baking sheet. These cookies weighed about 5.7 oz each and I was able to form 6 giant cookies.
  10. Bake: Bake on middle rack for 12-14 minutes, depending on cookie size. 13 minutes seems to be the sweet spot for me!
  11. Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for 1–2 hours to finish setting before enjoying.
  12. Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.

Equipment

(affiliate)

Notes

Note: This recipe is written for natural cocoa powder; if you use Dutch-processed cocoa, the dough may be a bit drier, so add 1–2 teaspoons of milk or cream until it comes together smoothly.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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Find it online: https://coveandkitchen.com/giant-chocolate-cookies/