Giant Chocolate Crinkle Cookie

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

Giant Chocolate Crinkle Cookie

Ingredients Needed

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

  • Unsweetened cocoa powder
  • Sugar
  • Vegetable oil
  • One egg and an egg yolk
  • Vanilla extract
  • All- purpose flour
  • Baking powder
  • Salt
  • Chocolate chips – Use your favorite!
  • Powdered sugar
  • Optional peppermint extract for peppermint version
  1. First you’ll mix up some cocoa powder, sugar, and oil. Then, mix in one whole egg and an egg yolk.
  2. Add some flour, baking powder, and salt and mix until combined. Add chocolate chips of your choice.
  3. Form the dough into a ball and pop it in the freezer for a few minutes.
  4. When ready to bake, sprinkle the dough ball with powdered sugar and roll it around until well coated.
  5. Place the cookie on a parchment-lined baking sheet and gently flatten to 7-inches in diameter.
  6. Bake until the edges look set and the center is puffed, but still soft. You’ll see the crinkles form as it cools. After a few minutes, carefully transfer to a cooling rack.
Giant Chocolate Crinkle Cookie

Frequently Asked Questions

Can I make regular sized cookies with this dough?

Sure! Just split the dough into 4-6 portions and roll each portion in powdered sugar. Keep and eye on these once in the oven, as they will bake up much faster than the large cookie. You’ll be looking for the same signs of doneness as the large cookie: set edges and a puffed, but soft, center.

Can I make this with other flavors?

Yep. You can use any extract you’d like! Peppermint, orange or almond would be delicious options.

Giant Chocolate Crinkle Cookie

Giant Chocolate Crinkle Cookie

5 from 1 vote
A giant chocolate cookie with a signature crackled top and fudgy center.
Prep Time 7 minutes
Cook Time 13 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings1 large 9″ cookie

Ingredients

  • 6 tablespoons unsweetened cocoa powder
  • ½ cup sugar
  • 3 tablespoons vegetable oil
  • 1 egg + 1 yolk
  • 1 teaspoon vanilla
  • ½ cup plus 2 tablespoons flour spooned into measuring cup and and leveled
  • ¾ teaspoon baking powder
  • teaspoon salt
  • 4 tablespoons chocolate chips any type
  • 2-3 Tablespoons powdered sugar 
  • Peppermint variation: Decrease vanilla to ½teaspoon and add ½ teaspoon peppermint extract.

Instructions

  • Preheat oven to 350℉. 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!

Notes

  • 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.
  • This cookie is best once fully cooled, so you do your best to wait!
  • 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!

Nutrition

Serving: 1Cookie, Calories: 1417kcal, Carbohydrates: 221g, Protein: 12g, Fat: 63g, Saturated Fat: 19g, Polyunsaturated Fat: 24g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Sodium: 618mg, Potassium: 703mg, Fiber: 13g, Sugar: 151g, Calcium: 269mg, Iron: 7mg
Course: Desserts
Cuisine: Giant Cookies
Keyword: Giant Chocolate Crinkle Cookie
Calories: 1417kcal
Author: Sara Wells
Cost: $4
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

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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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