introduction
This 1 Giant Double Chocolate Cookie is a big, soft, and rich cookie made for one or for sharing. It has a deep chocolate taste from cocoa powder and lots of chocolate chips. The outside gets a little firmer while the center stays soft and gooey. This recipe is quick and uses small amounts of ingredients you likely have at home. If you enjoy easy chocolate treats, you might also like the one-bowl white chocolate brownies for a different but simple dessert.
Why You’ll Love This 1 Giant Double Chocolate Cookie
You will love this cookie because it gives you big chocolate flavor in one single cookie. It is fast to make and needs only a few tools and small amounts of ingredients. The texture is soft and slightly chewy in the middle and a bit crisp around the edges. It is perfect when you want a big treat without baking a whole batch of cookies. The cookie is also easy to change: you can add nuts, swap chips, or top it with sprinkles.
Why Make This Recipe
Make this recipe when you want a fast, satisfying dessert for one or two people. It is great for when you crave chocolate but do not want many leftovers. The recipe is also good for beginner bakers because the steps are simple and forgiving. You do not need to weigh many pans or mix dozens of ingredients. It is a nice choice for a small celebration, a quick dessert after dinner, or a treat when guests drop by.
What You Need for 1 Giant Double Chocolate Cookie
You need a small set of tools. Use simple kitchen items and keep the steps clear.
- A small bowl for wet ingredients.
- A second bowl to mix dry ingredients.
- A spoon, fork, or small silicone spatula to cream the butter and sugars.
- A baking sheet.
- Parchment paper or a silicone baking mat.
- A measuring spoon and measuring cups for small amounts.
- A refrigerator space to chill the dough for a few minutes.
- An oven set to 350°F (177°C).
How to Make 1 Giant Double Chocolate Cookie
Follow these steps in order. Read all steps first so you can prepare the oven and chill the dough a little before baking.
- Cream the butter and sugars until smooth.
- Add the beaten egg and vanilla and mix.
- Whisk the dry ingredients in another bowl and combine with the wet mix.
- Fold in most of the chocolate chips and chill the dough while the oven heats.
- Shape the dough into a tall mound on the baking sheet and top with extra chips and sprinkles.
- Bake until the edges set but the center is still soft.
- Let the cookie cool for a short time on the sheet so it firms up.
Ingredients:
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 Tablespoons (25g) granulated sugar
- 2 Tablespoons (25g) packed light or dark brown sugar
- 2 Tablespoons (30ml) beaten egg (crack an egg, beat it, then use 2 Tablespoons)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (55g) semi-sweet chocolate chips + 1 Tablespoon, divided
- optional: 2 teaspoons sprinkles
Directions:
- Mix the softened butter, granulated sugar, and brown sugar together with a spoon, fork, or small silicone spatula until creamed. Or use a handheld or stand mixer fitted with a paddle attachment on medium speed. Stir in the beaten egg and vanilla.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
- Preheat oven to 350°F (177°C). Place dough in the refrigerator as the oven preheats, even if it’s for only a few minutes.
- Line a baking sheet with parchment paper or a silicone baking mat. Spoon the dough in the center of the baking sheet and mold into a tall ball or mound using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top, if desired.
- Bake for 18–22 minutes, or until the edges appear set. The cookie will look super soft in the center, but will firm up as it cools.
- Cool the cookie on the baking sheet for 5–10 minutes before eating. Store leftovers (if there are any!) covered at room temperature for up to 5 days. Cookie freezes well up to 3 months. Thaw at room temperature.
Best Ways to Serve 1 Giant Double Chocolate Cookie
Serve the cookie warm for the best texture and taste. A warm cookie with a little melt inside makes a simple, cozy dessert. Try one of these serving ideas:
- Add a scoop of vanilla ice cream on top for a warm-and-cold contrast.
- Drizzle a little warm chocolate sauce or caramel for extra sweetness.
- Serve with strong coffee or milk to balance the sweet chocolate.
- Break the cookie into pieces and share on a small plate for two people.
- For a party, cut into wedges and place on a dessert tray.
How to Store 1 Giant Double Chocolate Cookie
Store the cookie at room temperature in an airtight container. Keep it covered so it stays soft. It will last up to 5 days at room temperature. To freeze, wrap the cooled cookie well in plastic wrap and place it in a freezer-safe bag or container. Freeze up to 3 months. To eat, thaw at room temperature for 30–60 minutes. You can also warm a frozen slice in the microwave for a few seconds to restore softness.
Easy Tips to Make 1 Giant Double Chocolate Cookie
- Use room temperature butter so it creams easily with the sugars.
- Measure the flour by spooning it into the cup and leveling it with a knife. Too much flour can make the cookie dry.
- Beat an egg and use 2 tablespoons of it for the right moisture. Save the rest of the egg for another use.
- Chill the shaped dough briefly while the oven heats. This helps the cookie hold height and bake more evenly.
- Watch the cookie in the last minutes of baking. The center should still look soft when you take it out. It will firm up as it cools.
- If you like more gooey chips on top, press a few extra chips into the cookie right after it comes out of the oven so they melt a little.
Try These Variations of 1 Giant Double Chocolate Cookie
- Peanut Butter Twist: Stir 1 tablespoon of peanut butter into the dough before baking. Top with a few peanut butter chips.
- Mint Chocolate: Use mint chocolate chips or add a drop of peppermint extract for a minty flavor.
- Nut Crunch: Fold in 2 tablespoons of chopped toasted nuts such as pecans or walnuts for texture.
- Salted Caramel: Add a few small dollops of soft caramel to the top before baking, and sprinkle a little sea salt after baking.
- White Chocolate Swap: Replace half the semi-sweet chips with white chocolate chips for a sweeter finish.
Common Questions About 1 Giant Double Chocolate Cookie
Q: Can I make this cookie without a mixer?
A: Yes. You can use a spoon, fork, or small silicone spatula to cream the butter and sugars by hand. It will take a little more time, but it works fine.
Q: Can I use a whole egg instead of 2 tablespoons of beaten egg?
A: You can, but the cookie will have more moisture. If you use a whole egg, expect a slightly larger and softer cookie. Use just 2 tablespoons for the exact texture in this recipe.
Q: How do I make the center extra gooey?
A: Bake toward the lower end of the time range and remove the cookie when the center still looks soft. Let it cool on the baking sheet for 5–10 minutes; the center will set but stay gooey.
Q: Can I make more than one cookie at a time?
A: Yes. Multiply the ingredients and place each dough mound at least 3 inches apart on the sheet. You may need to bake a little longer if the cookies are larger.
Q: Is it OK to use Dutch-process cocoa?
A: You can use it, but the cookie may have a slightly different flavor. Natural unsweetened cocoa powder is what the recipe calls for.
Final Thoughts
This 1 Giant Double Chocolate Cookie is a simple, tasty treat. It is easy to make and gives a big chocolate reward with small work. It fits many moods: a quick fix, a treat for two, or a small show-off dessert. The steps are simple and the result is honest comfort food.
Ready to Give It a Try?
Gather the few ingredients, warm your oven, and make your own giant chocolate cookie. It comes together fast and gives you a rich, warm bite of chocolate with little fuss. Enjoy baking and enjoy the cookie.
Print
1 Giant Double Chocolate Cookie
- Total Time: 32 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A big, soft, and rich cookie with deep chocolate flavor, perfect for one or sharing.
Ingredients
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 Tablespoons (25g) granulated sugar
- 2 Tablespoons (25g) packed light or dark brown sugar
- 2 Tablespoons (30ml) beaten egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (55g) semi-sweet chocolate chips + 1 Tablespoon, divided
- optional: 2 teaspoons sprinkles
Instructions
- Cream the butter and sugars until smooth.
- Add the beaten egg and vanilla and mix.
- Whisk the dry ingredients in another bowl and combine with the wet mix.
- Fold in most of the chocolate chips and chill the dough while the oven heats.
- Shape the dough into a tall mound on the baking sheet and top with extra chips and sprinkles.
- Bake at 350°F (177°C) for 18–22 minutes until edges are set but the center is still soft.
- Let the cookie cool on the sheet for 5–10 minutes before serving.
Notes
For best texture, serve warm and consider adding ice cream or drizzling with chocolate sauce.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg