Giant Double Chocolate Cookie

Giant Double Chocolate Cookie Recipe

Giant Double Chocolate Cookie Recipe

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Prep Time:10-15 mins

Cook Time:14-15 mins

Yield: 1 giant cookie

Craving some double chocolate cookies, but don’t want the guilt after eating an entire batch of cookies? Why not bake a giant double chocolate cookie instead?

Ingredients:

  • 25g (2 tbsp) butter
  • 25g (2 tbsp) caster sugar
  • 25g (2 tbsp) dark brown sugar
  • 2 tbsp eggs, beaten
  • ½ tsp vanilla extract
  • 35g (¼ cup) plain (all-purpose) flour
  • 15g (2 tbsp) cocoa powder
  • ½ tsp baking powder
  • 50g (⅓ cup) white chocolate, chopped

Directions:

  1. Preheat your oven to 180℃/350℉/Gas Mark 5, and line a baking sheet with greaseproof paper.
  2. Then in a bowl beat together the butter and sugars until light and fluffy.
  3. In a small bowl lightly beat a medium egg, add 2 tablespoons of the egg to your mixing bowl and beat until fully combined, followed by the vanilla.
  4. Sift the flour, cocoa powder and baking powder into you mixing bowl and stir in the dry ingredients.
  5. Fold in the chopped white chocolate and then drop the cookie dough into the centre of you lined baking sheet.
  6. Make sure the cookie dough is piled into a tallish pile so that it doesn’t spread to much during baking and bakes nice and thick.
  7. Pop the baking sheet into the preheated oven and bake for 14-15 minutes.
  8. Once baked you will have to wait till the cookie fully cools to eat it (unless you can handle it all ooey gooey).

Recipe Source:

Sally’s Baking Addiction – 1 XXL Death by Chocolate Cookie

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Comments

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  1. says

    So piling it high is the secret to a big big cookie? I’ve always wondered how. Now I know.
    It looks sooooo good. I just pinned it.

    Please come by my next blog hop and share this recipe! It is called Wonderful Wednesday Blog Hop but, shhhhh, only a choice few know that it actually goes live on Tuesday Nights at 7pm EDT.

    Sinea

    • says

      I know I just emailed you personally, but for the sake of clarifying here on the comments.. you’re right Sally. I’m really sorry about this and the confusion. :(

      As I said in my email, I will let Tash know about this immediately and add a link into this post to your recipe.

      Again, I’m really sorry Sally. I have no way of moderating where guest post recipe sources come from.

    • says

      I know I just emailed you personally, but for the sake of clarifying here on the comments.. you’re right Sally. I’m really sorry about this and the confusion. :(

      As I said in my email, I will let Tash know about this immediately and add a link into this post to your recipe.

      Again, I’m really sorry Sally. I have no way of moderating where guest post recipe sources come from.

  2. says

    OMG. These look FANTASTIC, Tash!! Look at all that ooey gooey chocolateness! I’m in love.

    Also, do British people call their kids ‘poppet’? OMG I LOVE IT. I call my dog poppet all the time but didn’t know it had an origin, haha.

  3. says

    This looks so decadent – and irresistible!! I pinned the recipe and plan to make it next week, but I’m going to substitute Splenda for the sugars – so I hope it turns out okay! Thanks for sharing!

  4. says

    This looks so decadent – and irresistible!! I pinned the recipe and plan to make it next week, but I’m going to substitute Splenda for the sugars – so I hope it turns out okay! Thanks for sharing!