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Sink your teeth into chocolate heaven with this Giant Double Chocolate Cookie. Picture a 6-inch circle of rich, brownie-textured goodness packed with gooey chocolate chips. This oversized treat brings intense chocolate flavor without fancy tools or waiting around for dough to chill.
This has become my quick fix whenever serious chocolate cravings hit my household.
Key Ingredients and Shopping Advice
- Cocoa Powder - Stick with regular unsweetened, skip the Dutch-process kind
- Chocolate Chips - Semi-sweet works best for flavor balance
- Butter - Should be soft to touch but still hold shape
- Egg - Exactly 2 tbsp beaten egg makes the texture spot-on
I've learned that exact measurements really matter when making small batches like this.
Step-by-Step Directions
- Getting Started
- 1. Set oven to 350°F. As it warms up, blend your softened butter with both sugars until smooth. Mix in exactly 2 tablespoons beaten egg and vanilla until everything's blended together.
- Making The Dough
- 2. In another bowl, mix flour, cocoa powder, baking soda, and salt. Add this to your wet mix and stir just enough to combine. Fold chocolate chips into the batter, but save some for the top.
- Forming Your Cookie
- 3. Put the dough in a pile on your lined baking sheet. Don't push it down - it'll spread while baking. Stick your saved chips on top for extra appeal.
- Baking To Perfection
- 4. Cook for 18-22 minutes until the edges feel set but the middle looks a bit undercooked. It'll firm up more as it cools down.
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Your cookie should have that amazing middle ground between brownie and cookie textures.
Creating Perfect Texture
Getting the moisture right is everything. Too much egg makes a cakey result, while too little leaves it dry. The magic amount - two tablespoons of beaten egg - creates that dreamy fudgy center.
Playing With Add-ins
Semi-sweet chips work great, but dark chocolate chunks or mixed chip sizes taste amazing too. Toss in some colorful sprinkles before baking if you're making it for a special occasion.
Handling Temperature Right
Your giant cookie turns out best when you watch the temp at each step. Your butter shouldn't be cold or melty - just soft enough to mix while keeping its structure. 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, your cookie keeps baking on the hot pan after you take it out, so watch your timing closely.
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Changing Sizes and Baking Surfaces
Though made for a 6-inch treat, you can switch up the size easily. For four smaller cookies, split the dough evenly and bake for just 9-10 minutes. Your baking sheet makes a difference too - lighter pans work better, while darker ones might need the temp dropped by 25°F. Always use parchment paper or silicone mats so nothing sticks.
Fun Mix-in Ideas
This basic recipe lets you get creative. Try mixing in smashed Oreos for a cookies-and-cream twist, or add mint chips for a fresh chocolate-mint combo. After baking, sprinkle some sea salt on top for extra flavor depth, or drizzle with melted white chocolate. Match your sprinkle colors to holidays for festive treats. Just keep your total add-ins around 1/4 cup so the cookie texture stays right.
Baker's Best Advice
- Let your butter sit out until soft for better mixing
- Put parchment on your baking sheet to prevent sticking
- Check if it's done at the earliest baking time
After making this countless times, I've found these little details really make it turn out better.
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Closing Thoughts
This Giant Double Chocolate Cookie shows that bigger can definitely be better. It's perfect for those intense chocolate cravings or when you want to share something special. Each bite delivers a chocolate punch that'll satisfy your sweet tooth completely.
Frequently Asked Questions
- → Can I make smaller cookies?
- Sure, split into 4 pieces and bake for 9-10 minutes
- → Why chill the dough?
- Just a short chill stops it from spreading too much
- → Can I freeze this?
- Absolutely, it keeps in the freezer up to 3 months
- → Can I make it non-chocolate?
- Just swap the cocoa for 2 tbsp of flour
- → How do I know it's done?
- Look for set edges but the middle will still look soft