Giant Double Chocolate Cookie
It’s giant, intensely chocolate, and delicious. It’s a giant double chocolate cookie. And makes the best gift for anyone …or for yourself!
Heat schmeat. Summer schmummer. No-bake schmo-shmake (ok, that one doesn’t have quite the same ring to it).
Even though cookies may not be on your brain (they’re always on my brain but whatever) in the heat of summer, console yourself knowing that your oven only has to be on for 16 minutes max in order to partake of the goodness that lies within this giant double chocolate chip cookie.
Bake one cookie; be happy forever…or so that old parable says.
I mean, just look at it.
Compared to my scraggly, normal-sized chocolate chip cookie, it is enormous. Which is clearly not a bad thing when it comes to cookies.
Based off of a popular recipe on my site (the classic giant cookie), this intensely chocolate version can be enjoyed any number of ways.
1) You can give it away as a gift (but why?),
2) you can cut it into slices like a little flat cookie pie (as seen below) or
3) you can break off pieces and enjoy tidbit by tidbit (until you realize you’ve eaten the entire giant chocolate cookie and wish you would have gone with #1).
As much as I enjoy making giant cookies for our own eating pleasure, they make awesome gifts. For teachers. Neighbors. Acquaintances who get nailed in the eye with your child’s bad baseball aim.
A million ways to give these as gifts and get us all one step closer to world peace (or at least neighborly peace).
They fit beautifully on those cardboard cake circles (12-inch will do you just fine!); wrap a little twine around them and you’re done in enough time to whip up another one for yourself so it’s not awkward when you are weeping while handing the giant cookie gift over to your friend.
One Year Ago: Double Cruncher Cookies with Fudge Filling
Two Years Ago: Chicken Caesar Salad Wraps
Three Years Ago: Curried Cauliflower “Popcorn”
Giant Double Chocolate Cookie
- ½ cup (113 g) salted butter
- ½ cup (85 g) semisweet or bittersweet chocolate chips
- ½ cup (106 g) granulated sugar
- ½ cup (106 g) lightly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup (142 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking soda
- Extra chocolate chips, white chocolate chips or M&M’s for sprinkling on top
- Preheat the oven to 350 degrees F.
- In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave on 50% power for 1 minute. Stir and repeat 1-minute intervals until the chocolate and butter are melted and combined after stirring.
- Stir in the granulated and brown sugars. Then whisk in the egg and vanilla.
- In a separate medium bowl, whisk together the flour, cocoa, salt and soda. Stir the dry ingredients into the chocolate mixture until no dry streaks remain.
- Line a large, rimmed baking sheet (11X17-inch) with parchment paper or foil (grease if using foil) and press the cookie into about a 10-inch circle. The dough may seem a bit soft but that’s ok. I gather the dough into a ball with my hands, transfer it to the baking sheet and press into a circle. If the dough is too soft to work with, refrigerate for 20-30 minutes.
- Top the cookie with chocolate chips or M&M’s, pressing them lightly into the dough.
- Bake for 13-14 minutes. Don’t overbake or the cookie will be a bit dry! Let the cookie cool completely on the baking sheet so it won’t break upon transferring.
Recipe Source: adapted from this giant cookie recipe
44 Comments on “Giant Double Chocolate Cookie”
Is the texture supposed to be the same as regular cookie dough? Because mine came out more like brownie batter.
Yes it should be similar to cookie dough
Mel – made this tonight and wondering if I should stir the sugars in the mixture longer, or bake longer? It’s not chewy except for very edges and can feel the sugar in my bites. I usually have great success with your recipes so not sure where I went wrong. Tastes delicious!
Hi Amber, yes, maybe try mixing in the sugar a bit more and see if that helps.
I made a times 4 batch, added half a cup of flour, split into 5 cookies instead of 4 and kept the same cook time. It worked perfectly!!!
I then topped it with a sour cherry (sauce used for cheese cake) fresh fruit and drizzled it with a runny cream cheese icing to make dessert pizzas
How do I know when this cookie is done? I put it in for 20 minutes and its still a bit wobbly, but it is set on the sides. hmmm I can’t do the golden brown test haha
If it’s set on the sides, it’s probably fine (I don’t like it to be overbaked in the middle).
Just pulled this cookie out of the oven! It smells delish! I found my cookie also spread quite a bit and looks wrinkly/wavy on the top. Does that make sense? Not at all like your beautiful cookie in the picture. Any suggestions?
Hi Adrienne – you might try a couple tablespoons extra flour to help the spreading.
Hi – I made this cookie with my daughter yesterday for Granma’s birthday and it was incredible. We then got to thinking what a great Christmas gift it would make (chistmas stamps on plain pizza boxes, decorate the cookie with mini candy canes and iced gift tags – “From our family to yours” etc) so we are very excited about getting a production line going in the week before Christmas. So then I wondered about making it even easier and making the douch ahead of time and freezing. Do you know if you can freeze this cookie dough and if so, for how long? Many thanks, R
Hi Rhonda – sounds like a great idea for gifts! I haven’t frozen this dough but I’m guessing it freezes really well since it’s so similar to other cookie doughs (I freeze other types all the time). I think if it is well-covered in the freezer to prevent freezer burn you could freeze it for a month or so. Good luck!
Mine spread like crazy! Is that normal? It was 10in or maybe a little smaller when I started, and now it’s over 1 ft!
Erin – As long as it is still thick and chewy, it should be fine. I don’t think mine spreads quite that much, though – maybe try adding another couple tablespoons of flour to the batter next time.
This was so wonderful Mel!! My husband tried to re-marry me 🙂
My daughter saw this pic and decided it’s what she wants for her bday. Except she wants to frost it and cover it in candy (what can I say, she’s turning 6). If I left off the chocolate chips on top, would this be a good cookie to frost?
Danielle – I think it would work out great!
Ha! I had to look twice and past the tiny cookie to understand why it was called a giant cookie. 🙂 Amazing cookie!
My son has a birthday coming up in 3 weeks and he asked me to make a giant cookie. This is perfect! Thank you.
Giving a ‘cookie’ like this as a gift or bringing it to a pot luck would make one a VERY popular person. I like the idea of being popular. I passed it for being a cheer leader.
So I pinned it.
I just wanted to add that this cookie was delicious and even better cold. I put it in the fridge and had a slice earlier and it’s super yummy! I used bittersweet chocolate chips in the batter and milk chocolate chips on top.
Erin, we are kindred spirits – although I fear we’d be fighting over the cookie.
I would totally eat it tidbit by tidbit as though somehow the calories count less that way. And then I would be totally amazed that the whole thing disappeared in 1 night! WHAT?!?
I made two of these cookies today ,one for our family and one for our neighbor. It was so yummy and full of chocolate flavor. It was also very simple to make, my two year old and 5 year old helped make them. My older kids will be making a few on the weekend to give away. I’ve also made your giant chocolate chip cookie and it’s also delicious. Thanks for all of your wonderful recipes ,I make something from your site at least once a week.
Love this, Mel!
My 7 year old boy and I made this last night and it was easy and delicious! We used peanut butter chips on top. I even over cooked it a couple of minutes as we were deep into a game of Qwirkle and it was still good. Thanks!
Looks absolutly delish! Going to make this cookie soon… But was wondering if you use semi sweet or milk choc chips on top? Can’t decide which would be better?!
JK – I always use semisweet chocolate chips but you really could use what you prefer for this recipe!
that is a seriously delicious looking cookie.. i could definitely devour a slice right now. love it!
You always make me laugh – I think you are the perfect blogger.
WOW! Most amazing cookies ever! I just want to reach in and grab a big slice right now. That would be the best present ever too.
I was just at the grocery store and saw a big cookie there and thought to myself, “Self, you ought to find a recipe for a giant cookie.” I came home and saw this, so it’s meant to be 😉 I’m making texas sheet cake for company tonight, but I’m tempted to make a couple of these instead…
Ha ha. I absolutely love reading your posts. The fabulous recipes are just a bonus–albeit a very important bonus, since my family has you to thank for the fact that we don’t eat quesadillas for dinner every single night. Seriously. But I love the humor and heart that comes through in everything you write. Thanks for making recipe hunting such an enjoyable experience:).
Summer schmummer made me laugh right out loud!:) I am making this now:)
There is not supposed to be sugar added here, right? Just the melted chocolate?
So I’m wondering now if there is really supposed to be some sugar added to this recipe? We just made this and I may have baked it a bit too long, because it is very dry, but more than that it’s just not very sweet. Hmmm. I guess I love super sweet cookies?
Ah, Meg! I’m SO sorry. I can’t believe I left out the sugar! That’s such an annoying mistake especially for you since you already made this. Don’t worry, I love sweet cookies, too, and this cookie definitely needs the sugar. I just updated the post. I AM SO SORRY!
Haha:) I’m so glad to hear I’m not crazy! The funny thing is I keep going back to my sugarless cookies and taking little bites because the chocolate flavor is so awesome! And then I’m like, “hmmm. This kind of tastes like crumbly chocolate bread.” Good old sugar:) well it’s never a bad day when you make cookies twice, right? Thanks for the update Mel!
Thanks for understanding, Meg! The sugar will definitely help. And make sure to underbake that next cookie (if you dare try again today) just slightly so it isn’t dry.
No worries at all!! I pretty much trust you with my food life (that’s probably weird;) so I know darn well that with the added sugar these cookies will be completely amazing! I made this for a pioneer day get together, and I have one egg left- and plenty of sugar- so I will definitely try it again and I’m sure be blown away with the results. And i will underbake a bit. Anyway:) thanks for all you do for the foodie world- and for your really good example to me and others of balancing food and motherhood:)
This looks so fun to make and give away (as long as you keep one to eat)! I’m glad you linked to the other giant cookie recipe too, because that looks good too. 🙂
Oh, what I would do with this cookie! (smash my face in it!) Love the bow, too 🙂
That’s one good looking cookie!!! 🙂