This Giant Chocolate Cookie is chewy and soft while still being dark and decadent! It is so simple to make, no mixer is needed and with only 15 minutes of chill time, this easy double chocolate chip cookie will be ready to eat in less than an hour! If that wasn't enough, it is gluten free, eggless, nut free and can easily be made dairy free (vegan)!
This Giant Chocolate Cookie is perfect for when that chocolate craving hits but you don't want an entire batch of cookies! This cookie is about 6 inches in diameter, like those giant bakery cookies...only better! Personally, I can eat this cookie alone but my two little helpers did devour it with me!
For more eggless chocolate cookie recipes, try my Frosted Chocolate Cookies, my Mini Chocolate Cookies, my Double Chocolate Chip Cookies and my Rolo Cookies!
Reasons to Love This Giant Chocolate Cookie
- Allergy Friendly- This cookie is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- This cookie has a crispy exterior when right out of the oven.
- Soft & Gooey Inside- This cookie is chewy and oozing with chocolate inside!
- Double Chocolate- This recipe has chocolate in two ways! A chocolate cookie base and loaded with semi-sweet chocolate chips!
- Easy To Make- This is a simple chocolate cookie recipe! The dough mixes up with a whisk and spatula; no mixer is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use Natural Unsweetened and Dark. Do not only use Dark as it will make the chocolate cookie too dry and bitter.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter in the cookie dough. Make sure to cool it prior to adding the brown sugar in it.
- Dark Brown Sugar- Using the dark brown gives the cookie the softness we need to offset the dryness from the cocoa powders and lack of an egg. I refer to use dark brown over light brown so the cookie spreads less when baking.
- Cornstarch and Water- This cookie has no egg so this mixture helps bind everything together. You need this otherwise the cookie will break apart when you try to pick it up.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookie can have a chemical flavor.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make this into a Chocolate Vegan Cookie
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips and sprinkles to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with All Purpose Flour
- Use ¼ cup of packed AP flour (42 grams)
- Make sure to use 3 tablespoons packed cocoa powder.
- Eliminate the milk.
- Still freeze the dough due to the lack of eggs.
To Make the Cookie Festive
- Prior to baking add 1 tablespoon of festive sprinkles on top of the cookie along with the extra chocolate chips.
- Then continue with the instructions.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Giant Chocolate Cookie
Here are the step by step instructions to make this giant chocolate cookie recipe!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powder, baking soda and kosher salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Whisk in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the dark brown sugar, the cornstarch water and the pure vanilla extract until fully combined.
Step 5: Add in the Flour Mixture, Milk Chocolate Chips and Freeze
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour until combined. Do not over mix or the dough will become shiny and too sticky. Gently fold in the chocolate chips.
Freeze for 15 minutes.
Step 6: Shape the Dough and Add Additional Chocolate Chips
Shape the dough into a large thick disc about 4 inches in diameter (it will spread a little while baking).
Sprinkle the rest of the chocolate chips on top of the dough and gently press into the dough so they stick.
Step 7: Bake and Cool
Bake the cookie in the center rack of the oven at 325 degrees Fahrenheit for about 20 minutes.
Immediately reshape the cookie when it comes out of the oven and let cool on the baking sheet for 10 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powders- The combination of Natural Unsweetened and Dark cocoa powders give the cookie a richer flavor and darker color. If you only have one type on hand, use natural unsweetened or dutch...just know the color of the cookie will not be as dark as mine. Do not use dark alone; it will make your cookie too dry, chalky and bitter. And like the flour, use packed tablespoons of cocoa powder.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookie will be very thin, spread out and oily. Microwave until the butter is halfway melted, then whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 15 minutes, the dough will be too sticky to form into a large disc.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookie will be very buttery and flakey. You must add half the flour, then the milk and then the rest of the flour.
- Reshape the Cookie- If you want your cookie nice and round, reshape it as soon as it comes out of the oven. Use a spatula to push it back into a circle shape. Work quickly because it hardens pretty fast.
Recipe FAQs
Yes. You can make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into the thick disc and top with the extra chocolate chips. Place the dough disc on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 15-20 minutes or until completely frozen. Once frozen, store the dough disc in a zip top bag for 1 month. When ready to use, bake at the same temperature for 25-30 minutes instead of 20-22.
Most gluten free baked goods are best made the same day, but you are able to make this cookie a day before!
Store the cookie in an airtight container at room temperature. Once in an airtight container overnight, it will be soft throughout.
I would not recommend using granulated sugar.
Eggless cookies tend to become very dry once they are completely cool. The dark brown sugar adds lots of moisture into the cookie that is missing from the lack of eggs and two types of cocoa powders.
In addition, using granulated sugar will make the cookie spread out too much while baking.
This recipe can make about 4 smaller cookies desired baked for about 15 minutes. For a full batch of cookies, try my Triple Chocolate Cookies. That recipe makes 14 large cookies.
Storing: Once the cookie has cooled, store it in an airtight container or in a zip top bag at room temperature for up to 2 days.
If you want the cookie warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookie: To freeze the already baked cookie, place cookie on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 15-20 minutes or until the cookie is completely frozen. Once frozen, you can store it in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into the thick disc and top with the extra chocolate chips. Place the dough disc on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 15-20 minutes or until completely frozen. Once frozen, store the dough disc in a zip top bag for 1 month. When ready to use, bake at the same temperature for 25-30 minutes instead of 20-22.
More Chocolate Cookie Recipes You'll Love
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📖 Recipe
Giant Chocolate Cookie
Ingredients
- 2 tablespoons unsalted butter or vegan baking stick, melted and cooled
- ¼ cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 3 tablespoons cocoa powder (I use 1.5 tablespoons dutch or natural unsweetened and 1.5 tablespoons dark)
- ¼ teaspoon baking soda
- 1 pinch kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
- ¼ cup plus 1 tablespoon dark brown sugar
- ¼ teaspoon pure vanilla extract
- 1 tablespoon milk
- ¼ cup plus 2 tablespoons chocolate chips (keep 2 tablespoons separate)
Instructions
- Place the 2 tablespoons unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 5 second increments until halfway melted.Whisk the butter until the residual heat melts the rest of the butter. Set aside to cool.It should be smooth and creamy.
- In a medium bowl, whisk together the ¼ cup multipurpose gluten free flour, 3 tablespoons cocoa powder, ¼ teaspoon baking soda and 1 pinch kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon of cornstarch and the 1.5 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the ¼ cup plus 1 tablespoon dark brown sugar, the cornstarch water and the ¼ teaspoon pure vanilla extract. Whisk until it is all fully combined and blended. It may appear slightly chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the 1 tablespoon milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.Gently fold in the ¼ cup chocolate chips with a small spatula until combined.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 15 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Shape the dough into a large thick disc about 4 inches in diameter (it will spread a little while baking).Sprinkle the remaining 2 tablespoons of the chocolate chips on top of the dough and gently press into the dough so they stick.
- Bake the cookie in the center rack of the oven at 325 degrees Fahrenheit for about 20 minutes.Immediately reshape the cookie when it comes out of the oven and let cool on the baking sheet for 10 min before transferring to a cooling rack.
Notes
John says
This Cookie turned out delicious! So easy to make!