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Dive into cookie heaven with this Giant Double Chocolate Cookie. Picture a 6-inch circle of rich, brownie-textured goodness packed with gooey chocolate chips. This oversized treat brings intense chocolate flavor without fancy tools or wait time.
This has become my go-to fix whenever chocolate cravings hit hard.
Key Components and Shopping Advice
- Cocoa Powder - Grab regular unsweetened, skip the Dutch-process kind
- Chocolate Chips - Semi-sweet gives the best flavor balance
- Butter - Should be soft to touch but not melty
- Egg - You'll need exactly 2 tablespoons of beaten egg for the right consistency
I've learned that careful measuring really matters when making small batches like this.
Step-by-Step Cooking Guide
- Getting Started
- 1. Warm oven to 350°F. As it heats up, blend soft butter with both sugars till smooth. Stir in the egg portion (exactly 2 tablespoons) and vanilla until everything's mixed well.
- Making The Dough
- 2. Mix flour, cocoa powder, baking soda, and salt in a bowl. Dump into wet mixture and stir just enough to combine. Gently add most chocolate chips, saving some for the top.
- Forming Your Cookie
- 3. Pile dough into a round heap on a lined baking sheet. Don't push it down - it'll spread on its own. Stick remaining chips on top for a fancy finish.
- Baking It Right
- 4. Cook for 18-22 minutes until edges feel firm but middle seems slightly soft. It'll finish setting as it cools down.
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When done right, the middle should be rich and gooey, like a cross between brownie and cookie.
Creating Perfect Texture
Getting the moisture just right is everything. Too much egg makes it puffy, too little makes it crumbly. Those 2 tablespoons of beaten egg nail that perfect fudgy middle.
Playing With Add-ins
While semi-sweet chips work great, try swapping in dark chocolate chunks or mixing different sized chips. Toss in some sprinkles before baking to make it festive.
Managing Heat Factors
Getting this big cookie just right depends on watching temperatures carefully. Your butter should feel soft but still hold shape. A quick chill while the oven warms stops too much spreading. Make sure your oven's actually the right heat - grab a thermometer to check and adjust if needed. Remember the cookie keeps cooking on the hot pan after you take it out, so timing really matters.
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Adjusting Sizes and Picking Pans
Though made for a 6-inch treat, you can easily change this up. For four smaller cookies, split the dough evenly and bake for just 9-10 minutes. Your baking sheet makes a difference too - lighter colored ones won't brown too fast, while darker ones might need the temperature dropped by 25°F. Always use parchment paper or silicone mats so nothing sticks.
Fun Flavor Twists
This recipe works great as a starting point for trying new things. Throw in some crushed Oreos for a cookies-and-cream vibe, or try mint chips for a chocolate-mint combo. After baking, sprinkle some sea salt on top for extra flavor depth, or drizzle with melted white chocolate once it's cool. During special occasions, match your sprinkle colors to the holiday. Just keep your add-ins around 1/4 cup total so the texture stays right.
Pro Baking Secrets
- Let your butter sit out until soft for best results
- Put down parchment on your baking sheet to avoid sticking
- Check if it's done at the earliest suggested time
After tweaking this recipe for years, I've found the little details really make it special.
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Wrapping Up
This Giant Double Chocolate Cookie shows that bigger can definitely be better. It's perfect when you're craving serious chocolate or want to share something special, giving you rich chocolate flavor in every bite.
Frequently Asked Questions
- → Can I bake smaller ones?
- Sure, split into four pieces and bake 9-10 minutes.
- → Why chill the dough?
- A quick chill stops the dough from spreading too much.
- → Can I freeze it?
- Yep, it keeps fresh for up to 3 months.
- → Can I skip the chocolate?
- Just swap the cocoa for 2 tablespoons of flour.
- → How do I check when it's ready?
- Edges will firm up, but the center stays a bit soft.