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One Giant Double Chocolate Chip Cookie

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5 from 1 vote

This recipe makes one giant soft, chewy, double chocolate chip cookie that tastes like a big brownie – perfect for one or two people. One bowl, no mixer, no chilling required, and ready in 20 minutes! Next time try the giant, buttery chocolate chip cookie.

A giant chocolate cookie broken in half to show the soft center

Consider this recipe the Part Two of a series of giant cookie recipes. So far it’s just my giant chocolate chip cookie and this one, but the first one was such a hit it inspired me to keep this party going!

This double chocolate cookie is like eating a big disc of brownie. It’s basically a brownie the size of my husband’s giant Muppet hands, and it’s everything I never knew I needed.

Giant double chocolate chip cookie being lifted of a baking sheet

Reasons to make small batch double chocolate chip cookies

  • You have a cookie craving and just need one or two cookies to scratch the itch
  • You’re trying to exercise some restraint (… a little)
  • You don’t have enough ingredients on hand for a full batch of cookies
  • The dough doesn’t need to be chilled
  • It can be made in one bowl
  • You don’t need a mixer – just a whisk and a wooden spoon
  • It’s a great excuse to use a giant spatula (aff link) like this one
Labeled ingredients for giant double chocolate chip cookie
  • Gently press down on the top of the cookie dough mound so that the depth is uniform and it bakes more evenly. However, if you’re a fan of the more doughy center, just mound the dough on the baking sheet and throw caution to the wind!
  • Add a few more chocolate chunks or chocolate chips to the top of the cookie before baking. It’s purely for aesthetic purposes, but the bonus is… well, more chocolate. And this is a double chocolate cookie recipe, after all.
  • Add a little espresso powder to the dough. It brings out the chocolate flavor – recommended, but not required!
  • You could add in chopped nuts, M&Ms, or white chocolate chips if you want to mix things up even more. I’d recommend adding no more than 2 Tablespoons of additional add ins.
  • You want to make sure you don’t overbake them, because then they get dry. You want them to be soft inside to get the real brownie-esque cookie experience.
  • Use a quarter sheet pan (aff link) and quarter sheet silicone mat (aff link) – they’re the perfect size for a small batch recipe like this!

If you’d rather have two cookies instead of one big cookie, you can split the dough in half and bake them for a bit shorter time. You could also make three smaller cookies.

Space your cookies a couple inches apart to give them room to spread, and bake for around 7-8 minutes or until they’re set on top.

In the future, I’m hoping to put out a sugar cookie, funfetti cookie, peanut butter cookie, snickerdoodle cookie, and who knows what else I may come up with. If you have a request, comment below!

I’m just in love with these giant cookies, and I hope you will be, too.

A giant double chocolate chip cookie on a plate

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

A giant double chocolate chip cookie on a plate

One Giant Double Chocolate Chip Cookie

5 from 1 vote
This recipe makes one giant soft, chewy, double chocolate chip cookie that tastes like a big brownie - perfect for one or two people. One bowl, no mixer, no chilling required, and ready in 20 minutes!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 1 cookie


  • 2 Tablespoons unsalted butter, melted and cooled slightly
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon granulated sugar
  • 1 egg yolk
  • ¼ teaspoon pure vanilla extract
  • cup all-purpose flour
  • 1 Tablespoon cocoa powder
  • ½ teaspoon espresso powder, optional
  • teaspoon baking soda
  • Pinch of kosher salt
  • 2 tablespoons mini chocolate chips


  • Preheat oven to 350°F and line a baking sheet with nonstick silicone baking mat or parchment paper. Set aside.
  • In a small bowl, whisk to combine butter, brown sugar and granulated sugar. Add egg and vanilla and whisk again to thoroughly combine.
  • Add flour, cocoa powder, espresso powder, baking soda and salt and stir to combine. Fold in chocolate chips.
  • Place dough onto center of prepared baking sheet and lightly press down on the top to flatten it a little.
  • Bake for 10-12 minutes, or until the top is just set.
  • Allow to cool and set on baking sheet for 5-10 minutes, then serve and enjoy!


Egg: You can substitute 1 Tablespoon whisked whole egg. In a small bowl, beat an egg with a whisk and then measure out 1 Tablespoon for your cookie dough.


Calories: 715kcal | Carbohydrates: 92g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 178mg | Potassium: 198mg | Fiber: 4g | Sugar: 54g | Vitamin A: 1026IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 4mg
Course Cookies, Dessert
Cuisine American
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One Giant Chocolate Chip Cookie
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