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!
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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!