This recipe makes one giant Chocolate Crinkle Cookie! It has that signature crackly top and a fudgy center. (*Note- this recipe has been slightly tweaked from the ebook version, if you’re making it today, use the recipe here in this blog post while we update the ebook!) You can find this recipe, along with 9 other Giant Cookies and over 70 pages of amazing Holiday Gifts from the Kitchen in our new E-Book! Click Here for all the info!
A giant chocolate cookie with a signature crackled top and fudgy center.
- 6 tablespoons unsweetened cocoa powder
- 1/2 cup sugar
- 3 tablespoons vegetable oil
- 1 egg + 1 yolk
- 1 teaspoon vanilla
- 1/2 cup plus 2 tablespoons flour (spooned into measuring cup and and leveled)
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons chocolate chips (any type)
- 2-3 Tablespoons powdered sugar
Peppermint variation: Decrease vanilla to 1/2 teaspoon and add 1/2 teaspoon peppermint extract.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
Combine cocoa powder, sugar and oil in a mixing bowl and beat together. Mix in egg plus 1 egg yolk and vanilla.
Add flour, baking powder and salt and mix until combined. Add chocolate chips. Form dough into a ball in your bowl and place bowl in freezer for 10-15 minutes to chill. It’s the perfect amount of time to clean up 🙂
Sprinkle powdered sugar over dough ball and roll around to coat.
Place on cookie sheet and gently flatten to 7-inches in diameter. (Tip: Sometimes the warmth of your hand pressing down the dough melts the powdered sugar on top! Feel free to sprinkle on a little extra before baking.) Bake for about 11-13 minutes until edges look set and center looks puffed but soft. you should see some small crinkles and more will appear while cooling! Carefully transfer to a cooling rack. We actually prefer this cookie cooled rather than warm so do your best to wait!
Want more giant cookies?? Click Here for the entire Collection!