Name: One Giant Single Serve Double Chocolate Chip Cookie
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Ingredients: 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; 1/2 teaspoon espresso powder (optional); ⅛ teaspoon baking soda; Pinch of kosher salt; 2 tablespoons mini chocolate chips

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5 from 2 votes

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.

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!

Dry ingredients for cookies in a mixing bowl

Double chocolate chip cookie dough in a clear bowl

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.

Double chocolate chip cookie dough on a baking sheet

Double chocolate chip cookie fresh out of the oven on a baking sheet

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

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