Big Giant Double-Chocolate Fudge Cookie

This cookie is soft in the center, crisp on the outside and the chocolate dough is loaded with chocolate chunks. You might enjoy sprinkling some flaky sea salt on the top at the end like I did! We hope you’ll try our big giant double-chocolate fudge cookie and share your photos with us! Tag #OBBgiantCookie on Instagram!

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Butter – Use real butter.
Granulated sugar
Egg yolk
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Chocolate chips
Flaky sea salt – Optional.

Giant Double Chocolate Fudge Cookie Dough

We start with melted butter, but my tip is to NOT melt the butter all the way (if you do, that’s fine). This photo of the butter above shows the perfect stage. It’s about half way melted but the solids are SUPER soft. You can see my finger prints in there because if you touch the butter, it should have the consistency of pudding, or frosting. Something that smashes right down and is perfectly smooth.
For the first layer of chocolate-y goodness, we add unsweetened cocoa powder into our dry ingredients. That creates a rich, but not over powering chocolate base and you’ll add chocolate chips in there for more gooey chocolate in every bite!
Create a single round ball of dough and then press it down with your hand on your baking sheet. You want it about 1/2-3/4 inch thick. I like to press some chips on the top as well, simply for presentation.
Next, bake your giant fudge cookie! The trick with chocolate cookies is to not *overbake* them. Over-baking is easy because color is not a great indicator here. You’ll want to watch for the edges to look set and the top to look just barely done but still be jiggly when you move your pan.
When it’s all cooled, the center should be nice and soft! Sprinkling some flaky sea salt at the end is optional but I like the nice flavor contrast!

Storing and Other Tips

These cookies usually get eaten right away at our house, but if you happen to have leftovers, simply store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
This cookie is also the perfect size for a pizookie for sharing. Just press dough into a standard pie plate and bake as directed. Place a few scoops of vanilla ice cream on it while it’s still warm and dig in.

Gifting Giant Cookies

Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!

Frequently Asked Questions

What else can I add to this dough?

Feel free to change up the type of chocolate chips, add your favorite nuts, or play around with different flavors of extract!

Can I make regular sized cookies with this dough?

Yes, this dough makes a perfect small batch of cookies. Separate your dough into 4-6 portions before baking and keep an eye on them once they’re in the oven– they’ll bake up faster than the big cookie will! Just look for those set edges and puffed, but soft, slightly jiggly center.