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The ultimate chocolate indulgence comes in cookie form with this Giant Double Chocolate Cookie. Imagine a 6-inch round of fudgy, brownie-like texture studded with melty chocolate chips. This single-serving sensation delivers intense chocolate satisfaction without the need for special equipment or chilling time.
In my kitchen, this recipe has become the go-to solution for urgent chocolate cravings.
Essential Ingredients and Selection Tips
- Cocoa Powder - Natural unsweetened only, not Dutch-process
- Chocolate Chips - Semi-sweet provides ideal balance
- Butter - Must be softened but not melted
- Egg - Precisely 2 tablespoons of beaten egg ensures perfect texture
Experience shows that measuring ingredients precisely is crucial in small-batch baking.
Detailed Instructions
- Perfect Setup
- 1. Preheat oven to 350°F. While oven heats, mix softened butter with both sugars until creamy. Add beaten egg (exactly 2 tablespoons) and vanilla until combined.
- Chocolate Base
- 2. Whisk flour, cocoa powder, baking soda, and salt. Add to wet ingredients and mix just until combined. Fold in chocolate chips, reserving some for topping.
- Shaping Success
- 3. Form dough into a mound on lined baking sheet. Don't flatten - it will spread naturally. Press reserved chips on top for a professional look.
- Perfect Timing
- 4. Bake 18-22 minutes until edges are set but center looks slightly underdone. It will continue setting as it cools.
The perfect center should be fudgy, like a brownie-cookie hybrid.
The Art of Texture
The key lies in balancing moisture. Too much egg makes it cakey, too little makes it dry. Two tablespoons of beaten egg creates the perfect fudgy texture.
Mastering Mix-ins
While semi-sweet chips are classic, try dark chocolate chunks or a mix of chip sizes. Add sprinkles before baking for celebration vibes.
Temperature Management
The success of this giant cookie depends on precise temperature control at every stage. Room temperature butter should be soft enough to cream but still hold its shape. The brief chill while the oven preheats prevents excessive spreading. Oven temperature accuracy is crucial - use an oven thermometer and adjust as needed. The cookie continues baking on the hot sheet after removal, so timing is everything.
Size Variations and Pan Choice
While designed for a 6-inch cookie, this recipe adapts well to different sizes. For four smaller cookies, divide dough evenly and reduce baking time to 9-10 minutes. The type of baking sheet matters - light-colored pans prevent over-browning, while dark pans may require temperature reduction by 25°F. Always use parchment or silicone mats for easy release.
Creative Additions
This base recipe welcomes creative variations. Mix in crushed Oreos for cookies-and-cream flavor, or add mint chips for chocolate-mint combination. Topping options include sea salt for depth, or a drizzle of melted white chocolate after cooling. During holidays, coordinate sprinkle colors with the occasion. Each addition should maintain the 1/4 cup total mix-in volume for proper texture.
Chef's Essential Tips
- Use room temperature butter for best texture
- Line baking sheet to prevent sticking
- Test for doneness at minimum bake time
Years of perfecting this recipe show that attention to detail makes the difference.
Final Thoughts
This Giant Double Chocolate Cookie proves that sometimes more is more. Perfect for serious chocolate cravings or sharing with someone special, it delivers intense chocolate satisfaction in every bite.
Recipe FAQs
- → Can I make smaller cookies?
- Yes, divide into 4 portions and bake 9-10 minutes
- → Why chill the dough?
- Even brief chilling helps prevent excessive spreading
- → Can I freeze this?
- Yes, freezes well up to 3 months
- → Can I make it non-chocolate?
- Replace cocoa with 2 tablespoons flour
- → How do I know it's done?
- Edges should be set but center will look soft