This recipe makes one giant soft, chewy, single serve 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.
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.
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
Tips for making one giant 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!
Can I make a small batch of cookies instead of one big cookie?
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.
- 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
- ⅓ cup all-purpose flour
- 1 Tablespoon cocoa powder
- ½ teaspoon espresso powder, optional
- ⅛ 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.2 Tablespoons unsalted butter2 Tablespoons light brown sugar1 Tablespoon granulated sugar1 egg yolk¼ teaspoon pure vanilla extract
- Add flour, cocoa powder, espresso powder, baking soda and salt and stir to combine. Fold in chocolate chips.⅓ cup all-purpose flour1 Tablespoon cocoa powder1/2 teaspoon espresso powder⅛ teaspoon baking sodaPinch of kosher salt2 tablespoons mini 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!
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