Just two huge double chocolate cookies to make you happy! Heavy and dense, fudgy and dark, deliciously thick, and sparkled with sugar. These are so good.
Two Huge Double Chocolate Cookies
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I’m not sure if I’ll ever make a full batch of cookies again after finding this recipe and your recipe for two HUGE chocolate chip cookies. They are hands down the best cookies I’ve ever made, every single time. I love them! So much fun to make and just as much fun to eat!!!
Lauren
The Two-Huge-Cookies Reign Continues.
Do I really need another two huge cookies recipe in my life?
I mean, in a very real way… yes.
After I posted the original two huge chocolate chip cookies recipe, someone sent me a DM on Instagram and said, can you do a recipe for this same thing but for your chocolate cookies recipe?
(Which happens to be one of my favorite cookies of all time, and also happens to be an extremely large-batch recipe.)
So one night, in my pajamas, after I had put the girls to bed, I got out my cocoa powder and my butter and my sugar and I answered the call.
It was magical from the first batch. I picked up the cookie – heavy and dense. Perfect. I broke the cookie apart and watched the melty chocolate chips waterfall out the middle – gooey, luscious, a little excessive. Perfect.
I took one bite – warm, overwhelmingly fudgy and dark, thick through the middle, sparkly with sugar, and crisped up on the bottom and exterior to give you just a tiny bit of crunch and contrast. PERFECT!
Oooh baby. These are good. You can use dark cocoa powder (affiliate link) if you want them extra rich (like what’s pictured at the top) or regular cocoa powder for something a little more tame, but still delicious (like what’s pictured below).
The good news is, if you think about it hard enough, there’s probably a good reason to make them, like, right now.
How To Make These Chocolate Cookies
1
Soften The Butter.
I just pop it in the microwave. You want it somewhere between melted and room temp – soft enough to stir up into a creamy texture.
2
Add Sugars and Egg Yolk.
And vanilla. Just like regular cookies.
3
Add the Dry Stuff.
Flour, cocoa powder, baking soda and salt. I use a scale but you don’t have to use one!
4
Roll and Bake.
There’s enough dough for two huge cookies + a few bites for tasting. Roll those cookies in sugar and bake!
5
Let Them Cool. You’re Done! Yum!
They are going to be underbaked so they need an extra 10 minutes to let them sit and settle in on the baking sheet! OMG that is one delightful bite.
Watch How To Make These Two Huge Chocolate Cookies
Two Huge Double Chocolate Cookies
- Total Time: 15 minutes
- Yield: 2 very huge cookies 1x
Description
Just two huge double chocolate cookies to make you happy! Heavy and dense, fudgy and dark, deliciously thick, and sparkled with sugar. These are so good.
Ingredients
Scale
- 3 tablespoons butter, very soft (see photos)
- 5 1/2 tablespoons brown sugar
- 1 egg yolk
- 1/4 teaspoon vanilla
- 4 tablespoons flour (37 grams, see note 1)
- 2 1/2 tablespoons cocoa powder (15 grams, see note 2)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3–4 tablespoons chocolate chips or chunks
- granulated sugar for rolling
Instructions
- Soften the Butter: Preheat the oven to 350 degrees. Soften the butter for about 10 seconds in the microwave – the ideal is slightly melted but not all the way, like what’s in the picture.
- Mix the Dough: Add brown sugar; stir to combine. Add egg yolk and vanilla; stir to combine. Add flour, cocoa powder, baking soda, and salt; stir to combine. Stir in the chocolate chips
- Make the Dough Balls: Form the dough into two huge balls (reserving a bit of cookie dough for tasting, obviously) and roll each of them in granulated sugar.
- Bake: Transfer the dough balls to a baking sheet – they may feel slightly heavy and/or loose which is normal. Bake for 10 minutes. Remove from the oven and let them rest on the pan for another 10 minutes to set up.
- Eat: Enjoy your moment of bliss!
Notes
Note 1 on Flour and Measuring: I go for about 52 grams of my dry ingredients (37 for flour, 15 for cocoa powder). If you don’t have a scale, no problem – I measure my scooping the tablespoon into the flour and leveling it gently with a knife.
Note 2 on Cocoa Powder Types: You can use dark cocoa powder (affiliate link) OR regular cocoa powder. The top two images in this post show what the cookies look like with dark cocoa powder – they are, obviously, darker, and the chocolate chips will look lighter in comparison. The bottom set of photos in the steps section shows what the cookies look like with regular cocoa powder.
Note 3 on Chocolate Chips: These also work with white chocolate chips and they’re delicious! When I use the white chocolate chips, I skip the sugar rolling step.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate cookies, huge cookies, two cookies, double chocolate, double chocolate cookies, two-person dessert, small batch dessert
Frequently Asked Questions For These Two Huge Chocolate Cookies
Can I use a flax egg instead of an egg?
Yes, I would suggest 1 teaspoon of flaxmeal in 1 teaspoon water. It will add a bit of texture to the cookie but that can be delicious, too.
How can I make cookies vegan?
To make these vegan, use a dairy-free butter and dairy-free chocolate chips and the flax egg replacement mentioned above!
What do I do if my cookies are too puffy?
Add a bit less flour next time – and for this batch, just tap your pan on the counter gently right after the cookies have come out of the oven to deflate them a bit.
What do I do if my cookies are too flat?
Add a bit more flour next time, or melt the butter less.
What do I do if my cookie dough is very sticky?
Add just a touch more flour – a very, very light dusting – until a soft dough forms. You can also put the dough it the refrigerator to help it set.
Three More Small-Batch Treats
May 28, 2024
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Hello! Would you reccomend using Dutch over natural cocoa powder? Thanks!
Dutch process doesn’t work with baking soda. If you experiment with it and baking powder let us know.
Honestly either works! Dutch will give you a darker/richer color if you’re interested in that!
These are amazing! Living for all the 2 huge cookies recipes!!!
Tried adding a pinch of cardamom as I love it in the large batch recipe. The only bad part about this recipe is the 10-minute wait after baking while they set 😂 but like usual, they didn’t disappoint! Thanks POY team ❤️
Perfection! I followed the recipe to a T with Guittard red Dutch process cocoa powder and it came out AMAZING. Thin and crispy around the edges, gooey and soft in the middle. I wasn’t going to do the sugar roll, but glad I did because it added a pleasant crispness to the outside. Next time I’ll add walnuts and see how that turns out!
Yay! Glad you loved them!
Thank you for the small batch recipes especially cookies. I bake for 2 most often so these recipes are perfect I can mix it up chocolate cookies one day chocolate chip the next. Ya! Love your site, newsletter and of course your recipes.
So glad to hear that, Jo!
Run and make these immediately!
Used GF flour and they were delicious!
Thanks for the GF tip, Laura!
Yum!
I saw this recipe while I was at work, and had my husband set out the butter before I got home. I didn’t make any changes, and did use 4 tbsp mini chocolate chunks. Def did the sugar rolling and thought it was a great touch. Would make these again, and my husband and daughter have already requested them. Thank you!
These cookies are so so good! It’s going to be hard not to make them every night with how quick and delicious they are!
Glad you liked them, Paige!
Paige,
Good cookies are tough to resist! 🙂
SO good and SO easy!! Did half white chocolate chips and half regular and it was amazing. Will be making these again!!
I made this tonight and they didn’t turn out. I don’t have a scale and used the measurements in the recipe. The dough seemed runny so I added several extra tablespoons of flour. It was still runny but I didn’t want to mess with the recipe too much so I baked them. They just kind of spread all over and were raw in the middle but burnt at the edges. I’ll try once more and add more flour.
I wonder if your butter was too soft if you microwaved it? I set mine out on the counter for over an hour and followed the recipe exactly and it was perfect. I recommend trying that. Also, if you’re tight on time, cutting it into small pieces helps speed the process.
Love the “smaller” batch recipes. I have made these twice and they were good both times. For those interested in plant-based modifications I omitted the flax egg (and egg) both times. The first time I used 2T vegan butter and 1T of almond butter. The second time 3T vegan butter. Everything else as written. Enjoy!
Dangerously easy and good- 10/10
So delicious and tempting! 🙂
These were really tasty, but I needed more than 4Tbsp of flour, needed about 1-1.5 Tbsp more, they were too loose to make in to balls and needed more than 10 min to cook, will try 12 or 13 min next time, had to put them back in after resting for the 10 min because they were no5 just gooey but uncooked in the middle. Really delicious though and will definitely make again!
Same thing happened to me after the following recipe exactly as written on two separate occasions. Love the flavor but texture was more like a slightly stiffer brownie mix when attempting to make the dough balls (very sticky!) rather than a cookie dough that could be rolled into a ball. I had to put them back in the oven after the 10 minutes of cooling. Next time I’ll add more flour!
I think this might make a shortcut for chocolate lava cake… Might have to do some experiments. -Mad Chocolate Scientist
I loved this recipe. Thank you!
I’ve made this recipe twice now and followed instructions exactly as written both times (weighed flour and cocoa powder, softened butter to where it was easily spreadable/mixable but without melting, baking and cooling times followed exactly). I can’t figure out what is going wrong but I feel like it needs more flour! My dough came out more like stiff brownie mix- very sticky to my hands and spread out quite thin while baking. Baked for 10 mins as instructed and edges didn’t burn but the middle was too raw/underbaked to handle or attempt to get them off the sheet pan even after 15 minutes of cooling. Ended up having to put them back in the oven. Next time I’ll add another tablespoon or two of flour and hopefully they will be perfect.
Made these tonight and WOW! We already love the traditional “Two Huge Cookies” and these are just as good (dare I say better?!). We measured using a scale which really helped and followed all tips provided and experienced zero issues. Rolling in the sugar felt, at quick glance, like a possibly unnecessary step but I’m so glad we did it because it gave the exterior a nice crunch. The ooey-gooey brownie-like interior was chef’s kiss. Now time to play with some different mix-ins… (peanut butter chips?! walnuts?! gah!) Thank you POY!
Delicious. I used coconut oil instead of butter and my husband said the flavor really complemented the chocolate. They were puffy and dense in a good way. Also loved the sugar on the outside—don’t skip that part.
I made these yesterday to take to my daughter and her husband for dessert with lunch today. I had a small piece and WOW! After I got home I made them again for my husband and me to munch on! I highly recommend that you use a food scale to weigh the flour and cocoa powder because I don’t feel the tablespoon measurements are as accurate! I have always preferred gram measurements for baking anyway so suck it up and buy a kitchen scale! You’ll be glad you did.
Thanks for this delicious small batch cookie recipe! I highly recommend making these cookies!
These were quick, easy, and so good. I used Hershey’s dark chocolate cocoa powder. Yummm.
I’m not sure if I’ll ever make a full batch of cookies again after finding this recipe and your recipe for two HUGE chocolate chip cookies. They are hands down the best cookies I’ve ever made, every single time. I love them! So much fun to make and just as much fun to eat!!!
These cookies look absolutely divine! It’s amazing how a simple recipe can bring so much joy and comfort. Your dedication to answering the call for a double chocolate version is truly inspiring, and I can almost taste the decadence through your words. Thank you for sharing the magic of baking!
So this is pretty dangerous to be able to make so easily. I wanted to make a little something to have after dinner and it worked out perfectly since I had an egg yolk left in the refrigerator. It was absolutely delicious although credibly soft so next time, I will bake for an extra minute, but everyone enjoyed it.
OMG . . . so so good!! I made the mistake of softening the butter a bit too much, so I’ll make sure to not do the same next time, but it didn’t matter. They were delicious!! I also added a few toffee bits for a bit of crunch. This recipe will go in my special folder of family favorites! Thanks for sharing.
I am really thankful to your blog not only does it provide a thoughtful idea to the cookies recipe but also allows us to keep a record of our nutrients that will be consumed through this recipe .