Pin it
Sink your teeth into pure chocolate heaven with this Giant Double Chocolate Cookie. Picture a 6-inch disc of rich, brownie-textured goodness packed with gooey chocolate chips. This personal-sized treat delivers deep chocolate flavor without fancy tools or waiting for dough to chill.
In my home, this has become my emergency fix whenever serious chocolate cravings strike.
Key Components and Shopping Guidance
- Cocoa Powder - Stick with regular unsweetened, skip the Dutch-process
- Chocolate Chips - Semi-sweet brings the right sweetness balance
- Butter - Should be soft to touch but not melty
- Egg - Use exactly 2 tbsp beaten egg for the right consistency
I've learned that exact measurements really matter when making small batches like this.
Step-By-Step Process
- Getting Started
- 1. Heat oven to 350°F. As it warms up, blend soft butter with both sugars till smooth. Stir in your 2 tablespoons beaten egg and vanilla until everything's mixed well.
- Making The Dough
- 2. Mix flour, cocoa, baking soda, and salt together. Add this to your wet mixture and stir just enough to combine. Gently fold most chocolate chips into the batter, saving some for the top.
- Forming Your Cookie
- 3. Place dough in a heap on your lined baking sheet. Don't push it flat - it'll spread on its own. Stick remaining chips on top for a bakery-style finish.
- Baking It Right
- 4. Cook for 18-22 minutes until the sides are firm but the middle looks slightly soft. It'll firm up more as it cools down.
Pin it
The middle should stay soft and gooey, right between a brownie and cookie.
Creating Perfect Consistency
Getting the moisture right is everything. Too much egg makes it puffy and cake-like, too little leaves it crumbly. Those two tablespoons of beaten egg create that ideal fudgy middle.
Choosing Your Add-ins
While semi-sweet chips work great, try chunks of dark chocolate or mix different chip sizes. Throw in some sprinkles before baking to make it festive.
Handling Heat Correctly
This giant treat works best when you manage temperatures carefully throughout. Your butter should feel soft but still keep its shape when pressed. A quick chill while your oven heats up stops the cookie from spreading too much. Your oven's actual temperature matters a lot - grab a thermometer to check it's right. Remember, the cookie keeps cooking on the hot pan after coming out, so timing matters.
Pin it
Adjusting Cookie Size and Baking Surface
Though made for a 6-inch cookie, you can easily change this up. For four smaller treats, split the dough evenly and bake for just 9-10 minutes. Your choice of pan makes a difference too - lighter pans prevent burning, while darker ones might need the temperature dropped by 25°F. Always use parchment paper or silicone mats so nothing sticks.
Fun Flavor Twists
This basic version welcomes lots of changes. Toss in smashed Oreos for a cookies-and-cream twist, or add mint chips for a refreshing chocolate-mint combo. After cooling, try sprinkling sea salt on top for extra flavor depth, or drizzle with melted white chocolate. During special occasions, pick sprinkles that match the celebration colors. Just keep your total add-ins around 1/4 cup to maintain the right texture.
Pro Baking Advice
- Let your butter sit out till soft for better mixing
- Cover your baking sheet so cleanup's easy
- Check if it's done at the earliest suggested time
After tweaking this cookie countless times, I've found these small details really count.
Pin it
Wrapping Up
This Giant Double Chocolate Cookie shows that bigger can be better. Great for tackling your chocolate urges or sharing with a friend, it packs intense chocolate joy in every mouthful.
Frequently Asked Questions
- → Can I bake smaller versions?
- Sure, split into 4 pieces and bake for 9-10 minutes
- → What's the point of chilling?
- Just a short chill stops the cookie from spreading too much
- → Is it freezer-friendly?
- Absolutely, keeps in the freezer for up to 3 months
- → Can I skip the chocolate?
- Just swap cocoa with 2 tablespoons of flour
- → How can I tell when it's ready?
- Look for set edges while the middle still seems soft