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Giant Chocolate Sugar Cookie

  • Author: Sara Wells

Description

This is a soft buttery sugar cookie made with melted chocolate both in the cookie and the silky smooth icing. Oh, and it’s the size of your head.


Ingredients

Scale

1 stick butter, softened (1/2 cup or 4oz)
6 (74g) Tablespoons sugar
1 egg yolk from large or extra large egg
1/2 teaspoon vanilla extract
3 tablespoons (1.5 oz / 43g) bittersweet* chocolate chips, melted
1 cup plus 2 Tablespoons (152 g) flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Frosting
3 Tablespoons butter, softened
1 cup (100 g) powdered sugar
1/4 teaspoon vanilla
3 tablespoons (1.5 oz / 43g) bittersweet chocolate chips, melted
12 tablespoons cream or milk


Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment. If using our template, print out either heart shape or circle shape and place under parchment. Set aside.

Place 1.5 ounces chocolate in microwave and heat in 30 second intervals until melted and smooth.

In a small mixing bowl, beat butter until smooth. Add sugar and mix until creamy and fluffy. Mix in egg yolk and vanilla until smooth.  Add melted chocolate and mix until incorporated.

If not using a scale, measure flour by spooning into the measuring up and leveling with a knife.  If you scoop directly from your flour bag/container, make sure to stir your flour first so it is loose and fluffy. 

Add flour, baking powder and salt all at once and mix to combine.

Place dough in fridge to chill for about 20 minutes. It’s the perfect amount of time to put away your ingredients and clean up.

Place dough ball on prepared baking sheet and gently press into either an 8″ circle or the provided heart shape.  A long metal spatula is a great tool to gently shape crisp lines and edges.

Bake for 12-15 minutes, or until set on the edges and slightly soft in the middle. In my oven this cookie consistency takes 14 minutes.  See blog post for some baking tips on how to know when it’s done. 

Remove from oven and let cool completely.

Frosting: Beat butter until smooth and slowly add powdered sugar a little at a time, mixing in between until fully incorporated.  If it can no longer mix in smoothly, add cream a teaspoon at a time until smooth.  Continue until all powdered sugar is in and mixture is fluffy and smooth.  Add 1.5 oz melted chocolate and beat in immediately.  Continue to add cream by teaspoonful and beat until fluffy silky smooth. When cookie is completely cool, frost and decorate if desired!


Notes

  • I prefer bittersweet chocolate, you could probably even use unsweetened.  Feel free to experiment with chocolate you have on hand but I personally would avoid milk chocolate.
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