Giant Chocolate Cookie
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)!
Servings: 1 giant 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
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, vegan chocolate chips and vegan sprinkles.
All Purpose Flour: I cannot test this due to celiac disease, but use packed ¼ cup (42 grams) of AP flour plus 3 packed tablespoons of cocoa powder (21.75 grams). Eliminate the milk. Still chill the dough.
Storing: Keep extra cookie in an airtight container or zip top bag at room temperature for up to 2 days. Heat in microwave a few seconds before serving if you want it warm. 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.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.