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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
- 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
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.
To make these vegan, use a dairy-free butter and dairy-free chocolate chips and the flax egg replacement mentioned above!
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.
Add a bit more flour next time, or melt the butter less.
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.
Absolutely delicious
So I made these last night so I would have a little treat after dinner. First, these were absolutely delicious!!! I used regular cocoa powder and added pecans because I had them. I wound up making 4 pretty big cookies train tasting 1 before starting dinner. Then having another, and another and….just ate them for dinner! Thank you for an easy delicious meal! 😂
These are amazing. I split up the chocolate chips with salted caramel chips, and they were incredible. May try with peanut butter ships next time.
Yum!
Is there a recipe for a regular size batch of these cookies?!?! I’m thinking two would not be enough!
Holy amazeballs, these were good! Followed the recipe to the T, only deviation was dividing the batter into 3 cookies and adjusting temp down slightly to 340° and baking 16-17 min to account for baking them in a Breville countertop compact oven. I let them set on the baking sheet 5-10min to allow the middles to firm up before transferring them to a cooling rack so the bottoms wouldn’t steam and be too soft. They were absolute perfection. Hubby and son were in heaven! For me, I enjoy rich thick chocolate anything, so 1 of these really hit the spot. 5 stars!!
I made these for the first time last night – and WOW! As I was mixing the batter I was thinking, hmm… we have different ideas of what a “huge” cookie is. But after baking, these were indeed HUGE and absolutely delicious! Perfect texture, crispy at the edges, gooey in the middle. This will become a regular night time treat, and I will make the big batch recipe soon too!
These are so good! Rolling them in the sugar is such a nice touch. I’ve made a them few times already and they’re some of the best cookies I’ve made 🙂
My son and I made these cookies today for Santa. We followed the recipe exactly except that we made it into 4 cookies so we could each have one (my son, husband, and myself) and Santa could have one. We did 3 tablespoons of chocolate chips. They came out perfect and delicious and we’re so easy. We’ll definitely be making them again.
Hi do you have this recipe in the full batch size?
Thanks!
Hi Erin! We have a similar recipe for a full batch of chocolate cookies here: https://pinchofyum.com/very-best-chocolate-cookies
Two huge double chocolate cookies are a dream come true for chocolate lovers, with rich, gooey chocolate inside and a perfectly crisp outside. The indulgent flavor and generous size make these cookies a decadent treat, perfect for satisfying intense chocolate cravings. A must-try for anyone who enjoys an extra dose of chocolatey goodness!
Can I get a recipe to make a dozen? So good!
You could give this recipe a try! https://pinchofyum.com/very-best-chocolate-cookies
JUST. MAKE. THEM. I cannot emphasize how good these are.
Sooo good! I made them gluten free by using King Arthur Measure for Measure flour. I had to flatten the balls after 10 minutes of baking and bake another 5 minutes, but they were delicious!
This recipe was amazing! The cookies are huge, as described. I actually ended up just using all the dough to make 3. This was definitely a great way for me to satisfy my cookie craving without having to make a whole batch. 11/10!
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 .
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.
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.
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!
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 were quick, easy, and so good. I used Hershey’s dark chocolate cocoa powder. Yummm.
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!
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.
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!
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.
I loved this recipe. Thank you!