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

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
How to Make a Giant Chocolate Crinkle Cookie
- First you’ll mix up some cocoa powder, sugar, and oil. Then, mix in one whole egg and an egg yolk.
- Add some flour, baking powder, and salt and mix until combined. Add chocolate chips of your choice.
- Form the dough into a ball and pop it in the freezer for a few minutes.
- When ready to bake, sprinkle the dough ball with powdered sugar and roll it around until well coated.
- Place the cookie on a parchment-lined baking sheet and gently flatten to 7-inches in diameter.
- 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.

Storing and Other Tips
- 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!
- Sometimes the warmth of your hands will melt the powdered sugar into the dough ball as you flatten your cookie. Feel free to sprinkle a little extra powdered sugar on before baking.
- 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!
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 two whole eggs (instead of two eggs and two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!
Frequently Asked Questions
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.
Yep. You can use any extract you’d like! Peppermint, orange or almond would be delicious options.

Giant Chocolate Crinkle Cookie
Equipment
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
- ⅛ 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!
Questions & Reviews
This recipe was perfection! Thank you!