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.

Two Huge Double Chocolate Cookies Recipe

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

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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