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Giant Double Chocolate Chip Cookie

Giant Double Chocolate Chip Cookie – One deliciously thick and chewy chocolate cookie stuffed full of white chocolate chips. The perfect giant cookie for chocolate lovers!

Giant Double Chocolate Chip Cookie

Giant Double Chocolate Chip Cookie

I have shared a few giant cookie recipes with you already, including this Giant Chocolate Chip Peanut Butter Cookie.

This one’s for the chocolate lovers – Giant Double Chocolate Chip Cookie!

Seriously, this cookie is chocolate overload. It’s thick and chewy, LOADED with chocolate flavour, and studded with a generous amount of white chocolate chips.

You can eat this cookie as one serving (I won’t judge!), or you can split it into 4 – 8 slices.

Looking for more chocolate recipes? Check out my Nutella Stuffed Double Chocolate Muffins, Chocolate Cinnamon Rolls, and my Homemade Hot Chocolate.

Giant Double Chocolate Chip Cookie

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cookie. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Unsalted butter: Melted.
  • Caster/granulated sugar
  • Light brown sugar
  • Egg: 2 tablespoons from one beaten egg.
  • Vanilla extract
  • Plain/all-purpose flour
  • Cocoa powder: I used Hershey’s Natural Unsweetened Cocoa Powder.
  • Cornflour/cornstarch: Optional, but keeps cookie soft for days.
  • Baking powder
  • Baking soda
  • Salt
  • White chocolate chips: If desired, you can also use milk, dark, or semi-sweet chips.

How to make Giant Double Chocolate Chip Cookie

To make this cookie, simply grab a mixing bowl and whisk together the melted butter, and both sugars until combined.

Whisking together melted butter and sugars in mixing bowl.

Add the beaten egg, and vanilla extract, and mix until combined.

Whisking together butter, sugars, egg, and vanilla in mixing bowl.

Add the flour (start with 1/4 cup (31g)), cocoa powder, cornflour, baking powder, baking soda, and salt, and mix until just combined.

Adding dry ingredients to wet ingredients in mixing bowl.

Start adding 1 tablespoon of flour at a time, combining after each one, until the dough is sticky but no longer runny (I needed 2 tablespoons).

Folding dry ingredients into wet ingredients in mixing bowl.

Fold in the white chocolate chips.

Adding white chocolate chips to cookie dough.

Drop the dough onto a baking tray lined with parchment paper or a silicone mat, making sure the dough is tall and not too flat.

Place a few more chocolate chips on top, then bake for 15 – 20 minutes.

Cookie dough on baking tray ready to be baked.

The centre will still be a little under-baked, but it’s fine – it will firm up as it cools. You do NOT want to over-bake this cookie, otherwise it can become cakey.

Leave to cool on the tray until it is firm enough to be moved to a wire rack or plate.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Giant Double Chocolate Chip Cookie

Shop the Recipe

Here are a few handy tools I used to make this cookie. As an Amazon Associate, I earn from qualifying purchases.

Baking tray / Parchment paper / Mixing bowls / Kitchen scales

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Giant Double Chocolate Chip Cookie

This Giant Double Chocolate Chip Cookie is:

  • super quick and easy to make
  • deliciously thick and chewy
  • big enough to share! Cut into 4 – 8 slices.
  • LOADED with chocolate – perfect for you chocolate lovers

How long will this giant cookie last? This cookie will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Giant Double Chocolate Chip Cookie
Giant Double Chocolate Chip Cookie

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Giant Double Chocolate Chip Cookie

Giant Double Chocolate Chip Cookie

Yield: 1 large cookie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

One deliciously thick and chewy chocolate cookie stuffed full of white chocolate chips. The perfect giant cookie for chocolate lovers!

Ingredients

  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons (20g) caster/granulated sugar
  • 2 tablespoons (20g) light brown sugar
  • 2 tablespoons beaten egg*
  • 1/2 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons (47g) plain/all-purpose flour**
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon cornflour/cornstarch
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup (45g) white chocolate chips, plus a few extra for topping

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the butter, and sugars until combined. Add the egg, and vanilla, and mix until combined.
  3. Add the flour (start with 1/4 cup (31g)), cocoa powder, cornflour, baking powder, baking soda, and salt, and mix until just combined.
  4. Start adding 1 tablespoon of flour at a time, combining after each one, until the dough is sticky but no longer runny (I needed 2 tablespoons).
  5. Fold in the chocolate chips.
  6. Drop the dough onto the prepared baking tray. Make sure the dough is tall and not too flat. Place a few more chocolate chips on top, then bake for 15 - 20 minutes.
  7. The centre will still be a little under-baked, but it's fine - it will firm up as it cools. Leave to cool on the tray until it is firm enough to be moved to a wire rack or plate.

Notes

*In a small bowl, or mug, beat a large egg well. Spoon 2 tablespoons of the beaten egg into the cookie mixture.

**To avoid a big cakey cookie, when folding in the flour, start off with 1/4 cup (31g), then start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny, but is a very sticky dough. I needed 2 extra tablespoons, but you may need more or less.

This cookie will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Nutrition Information:
Yield: 1 cookie Serving Size: 1 cookie
Amount Per Serving: Calories: 855Total Fat: 43gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 187mgSodium: 896mgCarbohydrates: 107gFiber: 2gSugar: 66gProtein: 13g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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