If you’re a fellow chocolate fanatic (or just have an emergency craving), let me introduce you to a recipe that’ll be your instant favorite: Two Huge Double Chocolate Cookies. Picture this—rich cocoa dough studded with melty chocolate chips and chunks, deeply fudgy in the center and just crisp at the edges, warm from the oven, and irresistibly oversized for maximum indulgence. This small batch rocks major bakery vibes, but it’s super quick and easy—meaning you can be devouring these beauties in under half an hour, with simple pantry staples you probably already have. Trust me, there’s nothing more soul-satisfying than treating yourself (and maybe a friend, if you’re feeling generous) to these Two Huge Double Chocolate Cookies!

Two Huge Double Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The lineup for these cookies proves that a handful of humble ingredients can bake up something truly spectacular. Each one plays its part—bringing flavor, texture, or gooey decadence—to ensure your Two Huge Double Chocolate Cookies are the stuff of dreams.

Unsalted butter (¼ cup, softened): Locks in moisture and richness for chewy, tender cookies and lets your chocolate flavors shine.
Brown sugar (¼ cup, packed): Adds a caramelly depth and keeps the cookies irresistibly soft, especially in the center.
Granulated sugar (2 tablespoons): Gives the perfect amount of sweetness and helps those edges get slightly crisp.
Egg yolk (1): Binds everything together without making the cookies cakey—yolk only, for extra richness.
Vanilla extract (½ teaspoon): Enhances every chocolatey note and rounds out the flavor.
All-purpose flour (¼ cup): The essential structure, keeping your cookies thick and substantial, not too thin.
Unsweetened cocoa powder (¼ cup): Brings the double chocolate punch, making each bite fudgy and intensely chocolaty.
Baking soda (⅛ teaspoon): Just enough lift to create that signature chewy-meets-tender texture.
Salt (⅛ teaspoon): Balances the sweetness and amplifies the chocolate flavor.
Semi-sweet chocolate chips (2 tablespoons): Scattered pockets of melty chocolate bliss in every bite.
Dark chocolate chunks (2 tablespoons): Adds variety with bigger, gooey pools of richness—plus, they look spectacular when melted.

How to Make Two Huge Double Chocolate Cookies

Step 1: Prep Your Baking Sheet and Oven

Preheat your oven to 350°F and line a baking sheet with parchment paper. Even though we’re making only two cookies, giving them plenty of space helps them bake up evenly and lets those edges get perfectly crisp without crowding. This step also makes cleanup a total breeze!

Step 2: Cream the Butter and Sugars

In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture looks smooth and fluffy. This step is the foundation for that dreamy chew and caramelized flavor, so give it a minute with a spatula or a fork (no mixer required!).

Step 3: Add Egg Yolk and Vanilla

Mix in the egg yolk and vanilla extract until fully combined. The egg yolk brings luscious richness—skip the white for an extra fudgy cookie—and the vanilla makes the chocolate flavors pop.

Step 4: Combine the Dry Ingredients

In a separate small bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. By mixing these before adding to the wet ingredients, you ensure an even distribution (no surprise pockets of cocoa or baking soda).

Step 5: Bring the Dough Together

Gradually add the dry ingredients to your butter-sugar mixture, stirring until a thick, chocolatey dough forms. Use a spatula or even your hands near the end—this dough should be firm and almost fudge-like.

Step 6: Fold in the Chocolate Chips and Chunks

Gently fold in the semi-sweet chocolate chips and dark chocolate chunks. This is where your cookies turn into true Two Huge Double Chocolate Cookies—every bite delivers gooey, melty chocolate.

Step 7: Shape and Bake

Divide the dough into two equal portions, shape each one into a big ball, and place them well-spaced on your prepared baking sheet. Gently press down to slightly flatten the tops (they’ll spread!). Bake for 11 to 13 minutes: you want the edges set but the centers still soft, for maximum gooeyness!

Step 8: Cool and Devour

Once out of the oven, let your cookies rest on the baking sheet for 5 minutes—they finish setting up and become perfectly chewy. Then transfer to a wire rack, if you can resist that long, and enjoy every glorious, oversized bite of your Two Huge Double Chocolate Cookies!

How to Serve Two Huge Double Chocolate Cookies

Garnishes

For a luxe finishing touch, sprinkle your warm cookies with a pinch of flaky sea salt right before (or after) baking. This simple garnish wakes up the flavor and creates a swoon-worthy sweet-salty combo that’s seriously addictive.

Side Dishes

You can’t go wrong with a cold glass of milk, of course, or even a scoop of vanilla ice cream for epic homemade cookie sandwiches. For grown-up vibes, pair your Two Huge Double Chocolate Cookies with espresso or cold brew—the contrast is pure magic!

Creative Ways to Present

Try serving these cookies in mini cast iron pans for that bakery look, or wrap each one in parchment and twine for the world’s best edible gift. Stack them on a plate, then drizzle with warm chocolate sauce or raspberry coulis for an elegant yet outrageously decadent dessert course.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Two Huge Double Chocolate Cookies in an airtight container at room temperature for up to three days. They’ll stay satisfyingly chewy—and honestly, they’re just as dreamy for breakfast!

Freezing

Both the baked cookies and the unbaked dough freeze beautifully. For dough, shape into balls and freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two. Baked cookies can be frozen too; wrap well and thaw at room temp or microwave when the craving hits.

Reheating

Pop a cookie in the microwave for 10–15 seconds for that just-baked gooey texture. For a slightly crisp edge, warm in a low oven (around 300°F) for a few minutes. Either way, your Two Huge Double Chocolate Cookies will be good as new!

FAQs

Can I use a whole egg instead of just the yolk?

It’s best to stick to the single yolk for optimal chewiness and a fudgy center. Using the whole egg will make the cookies puffier and cakier, so if you’re after the bakery-style texture, yolk only is the way to go.

What type Dessert

Unsweetened natural cocoa powder gives a rich, straightforward chocolate flavor, but Dutch-processed will add deeper, smoother chocolate notes and a darker color. Use whichever you prefer or have on hand—these Two Huge Double Chocolate Cookies are flexible!

How can I make the cookies even thicker?

If you’d like your cookies ultra-thick and soft, chill the dough balls for 20–30 minutes before baking. This slows spreading, resulting in gloriously tall Two Huge Double Chocolate Cookies with gooey centers.

Can I make more than two cookies with this recipe?

Absolutely! Just double or triple the recipe, keeping the ratio of ingredients the same. The bake time might be a minute or two less for smaller cookies—just keep an eye on them.

Are Two Huge Double Chocolate Cookies suitable for gifting?

Yes! Their size and decadence make them an unforgettable homemade treat. Wrap in parchment and tie with twine, or slip each cookie into a cellophane bag for a beautiful edible gift that feels straight from a fancy bakeshop.

Final Thoughts

If you’ve ever dreamed of bakery-style chocolate cookies without a mountain of dishes or leftovers, these Two Huge Double Chocolate Cookies are the answer. Give them a try—you might just discover your new go-to treat for any day that needs a dash of chocolate joy!

Two Huge Double Chocolate Cookies Recipe