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This GIANT Chocolate Cookie (yes, singular for the entire recipe!) is the perfect gooey fix for all chocolate lovers. Rich, soft & chewy, this recipe is perfect!
Death by GIANT Chocolate Cookie? Sounds like a great way to go if you ask me. This giant chocolate cookie recipe is one that so incredibly easy to make, and probably more fun than rolling out a ton of dough balls. Normal cookies will look so small in comparison, and colors will seem dull as all you’ll want from now on is cookies the size of your head.
This double chocolate chip cookie is massive and perfect for sharing (but you don’t have to!) It’s practically a cookie cake at this point, so feel free to top it with some fancy frosting roses or bright colored writing. It could make a great cookie cake for a birthday or anniversary.
If you love double chocolate chip cookies, then you are going to love this death by chocolate cookies recipe. It’s a chocolate lovers dream come true and every cookie fan will enjoy how it’s tender, chewy, and soft in every bite. It’s the perfect cookie, but super sized.
What’s In This Death by Chocolate GIANT Cookie?
- Softened Butter: I always use salted butter (that is what I keep on hand!) if you are using unsalted, you may want to add a little bit more salt to the recipe.
- Granulated Sugar
- Brown Sugar: make sure to pack the brown sugar down tight!
- Vanilla Extract
- Flour: All purpose flour is what you’ll need for this recipe.
- Unsweetened Cocoa Powder: you can use whatever brand is your favorite. I generally just use the store brand because #cheap but if your favorite is dutch pressed, you can substitute that just fine!
- Baking Soda
- Chocolate Chips: I used a mix of both milk chocolate chips and semi sweet chocolate chunks, if you want to really go crazy, add some white chocolate chips into the mix, too!
How to Make This Death by Chocolate GIANT Cookie
You’ll make this cookie the same way you make your usual batch of cookies with one difference.. the dough is brought together and rolled into one giant ball instead of scooping into individual balls.
The bake time is a bit longer than regular cookies, just because of the size. You’ll also want to allow the cookie to cool completely on the pan before cutting it. The cookie will continue to cook as it sits on the hot pan so it is important not to try to move it to a cooling rack.
Can You Freeze Giant Chocolate Cookies?
Yes! Making this cookie ahead and keeping it in the freezer is a great way to cut down on prep work if you want to plan it as a treat in advance. Simply let your cookie cool completely and then wrap in plastic wrap before placing it in a large plastic baggy in the freezer. Then let it sit at room temperature for about 30 minutes to thaw before eating.
You can also cut the cookie like a pizza and wrap the portions equally.
What Type of Chocolate Chips Should I Use?
You can use semisweet, milk chocolate, or even dark chocolate (you could even do a combination of them too!) Honestly pick your favorite brand like Nestle, Hershey, or Ghiradelli and then figure out if you’re in the mood for something smooth and sweet like a milk chocolate or wanting something that packs a little bitter punch like dark chocolate. If you choose what you’re wanting, you really can’t go wrong!
Want ALL the cookie recipes?? Find my Favorites below!
- Gingersnap Cookies
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies
- Roll and Cut Sugar Cookie Recipe
- Sprinkle Cookies
- Brownie Mix Cookie
- Twix Cookies
- Raspberry Cheesecake Cookies
- Chocolate Blossom Cookies
Death by Chocolate Cookie
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Fold in the chocolate chips.
- Roll the dough into one giant ball and place in the center of a parchment lined cookie sheet. Add extra chocolate chips to the top if desired
- Bake at 350° for 20-25 minutes or until the cookie are has flattened out and is no longer glossy on top. Do not over bake. Allow the cookie to cool completely on the pan before eating.