Giant Chocolate Crinkle Cookie

This recipe makes one giant Chocolate Crinkle Cookie!  It has that signature crackly top and a fudgy center. 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!

Giant Chocolate Crinkle Cookie
Giant Chocolate Crinkle Cookie

If you’re looking for more big giant cookies, you can find them all right here:

Big Giant Chocolate Chip Cookie

Big Giant Oatmeal Cookie

Big Giant Double Chocolate Fudge Cookie

Big Giant Sugar Cookie

Big Giant Chocolate Sugar Cookie

Big Giant Soft and Chewy Ginger Cookie

Big Giant Peanut Butter Cookie

Big Giant Snickerdoodle Cookie

Giant Peppermint Candy Cane Chocolate Chip Cookie

Giant Red Hot Sugar Cookie

Giant Chocolate Peppermint Bark Cookie

Giant Chocolate Cadbury Egg Cookie

Big Giant Chocolate Sandwich Cookie (Homemade Oreo!)

Giant Chocolate Crinkle Cookie

Giant Chocolate Crinkle Cookie

A giant chocolate cookie with a signature crackled top and fudgy center.

Ingredients

  • 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.

Instructions

  • 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!
Author: Sara Wells
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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