Big Chocolate Cookie
When you just want a quick homemade cookie, this Big Chocolate Cookie is all you need! Soft, chewy, and super fudgy this bakery style giant cookie cookie is finished with flaky sea salt for a sweet and salty treat!
If you’re looking for more chocolate cookies, check out some of my other favorites like Eggless Double Chocolate Chip Cookies, Double Chocolate Pumpkin Cookies, Bakery Style Chocolate S’mores Cookies With Fluff, Eggless Chocolate Oatmeal Raisin Cookies, Eggless Double Chocolate Chip Cookies, or Chewy Chocolate Espresso Cookies.
A Quick Look At The Recipe
- Recipe Name: Big Chocolate Cookie
- Ready In: 27 minutes
- Makes: 1 big cookie (perfect for two!)
- Main Ingredients: salted butter, dark brown sugar, all purpose flour, chocolate chips
- Flavor Profile: rich chocolate with flaky sea salt
- Dietary Info: eggless, no seed oils, vegan and gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: single serve double chocolate cookie with flaky sea salt
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Why You’ll Love This Recipe
- Eggless: This single serve cookie is naturally eggless because it’s such a small amount, we don’t need a full egg. So, I use pumpkin to replace egg in this big cookie, which provides fluffiness and moisture. You don’t even taste the pumpkin as it’s masked by the rich chocolate flavor!
- Super Fudgy: This Big Chocolate Cookie is super fudgy with melty chocolate in every bite. A little tip about eggless cookies is they can be softer and chewier than cookies with eggs. This also makes this bakery style cookie even more fudgy! You can find out more about this my Easy Egg Replacers for Baking or my book, Effortless Eggless Baking.
- Sweet and Salty: I’m obsessed with sweet and salty cookies so I add a flaky sea salt on top of this big cookie too! The salty element compliments the rich and fudgy chocolate cookie so well!
- Big Cookie: This is one large cookie, which can be single serve or it's perfect to share for two! So, if you don't want leftovers, this is a perfect recipe!
Sometimes you just want a big, soft, bakery style cookie. But, you don't want to leave the house and head to your favorite bake shop. This Big Chocolate Cookie is exactly what you're looking for and it's quick and easy to make! If you're looking for plain giant chocolate chip cookies, check out Single Serve Chocolate Chip Cookie.
If you are looking for more bakery style desserts to make at home, try some of my other recipes from my bake shop that were customer favorites! Caramel Chocolate Chip Cookies with Homemade Caramel were our best sellers, which I'm sure you'll love! Also, try Homemade Vanilla Oreo Cookies, Snickerdoodle Biscotti, Vegan Banana Chocolate Chip Cookies, or Brown Sugar Chocolate Chip Mini Cookies Without Eggs.
Ingredients
- Brown Sugar: I use Homemade Dark Brown Sugar for added moisture which helps with chocolate cookies as cocoa can dry out cookie dough. Brown sugar also makes this Big Chocolate Cookie so soft and chewy compared to just using white sugar.
- Pumpkin: I love using organic pumpkin as an egg replacer as it brings fluffiness and moisture to cookies. It works perfectly in this big cookie as it’s a small amount so we don’t need a full egg. Plus, you don’t taste the pumpkin because of the rich chocolate flavor, and it really helps ensure that this chocolate cookie is not dry.
- All Purpose Flour: I use organic all purpose flour which gives this big cookie the perfect texture of chewy and tender without being dry or crumbly.
- Dutch Cocoa Powder: Organic Dutch cocoa powder provides a rich and sweet chocolate flavor. While you can use natural or unsweetened cocoa powder, the flavor will be more bitter, I don’t recommend.
- Baking Powder: Make sure to use baking powder as this cookie contains Dutch cocoa powder. Read my post the Difference Between Baking Soda and Baking Powder for more info on using the correct leavening agent.
- Flaky Sea Salt: I top this big cookie with flaky sea salt for a sweet and salty cookie! This part is option and you can leave it off the coarse salt if don’t like this combo.
- Dark Chocolate: I use chopped up dark chocolate chunks, but you can also use semi-sweet chocolate chips, milk chocolate chunks, or white chocolate chips if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Big Chocolate Cookie
- You do not need an electric mixer or stand mixer of any kind to make this cookie, just a medium bowl and a spatula. But, if you want to make more than one you can tripe the recipe and use a mixer for ease.
- Make sure your butter is soft. This is key as we’re mixing by hand so you don't want cold butter. I use salted butter, but if you want to use unsalted butter, you can also do that too.
- I use dark brown sugar for the richest chocolatey flavor, but light brown also works too. I prefer to make my own Homemade Dark Brown Sugar as it stays fresh for much longer!
- I use a chopped up dark chocolate bar, but chocolate chips also work.
- Flaky sea salt is optional, but I’m obsessed with sweet and salty cookies!
- Vegan: Replace the butter with your favorite vegan butter (I recommend Miyoko's) and the milk with dairy free (I like coconut best).
- Gluten Free: Replace the all purpose flour with 50 grams gluten free flour blend, I tested this using Namaste Organic Perfect Flour Blend.
- High Altitude — Bake for 16 to 19 minutes or until the middle looks set and the edges look dry.
How to Make One Big Chocolate Cookie
- Preheat the oven to 375°F. Line a quarter sheet pan with parchment paper. In a mixing bowl, add the butter, dark brown sugar, and vanilla extract.
- Mix with a spatula until the butter and sugar are completely combined and there’s no visible chunks of butter.
- Add the pumpkin and stir to combine.
- Add the dry ingredients: flour, cocoa, baking powder, and salt
- Mix together until a stiff dough forms. Last, add dark chocolate and fold to combine completely.
- Using your hands, fork the dough into a round dish that’s about 3 to 4 inches in diameter. You can add extra chocolate on top if you want.
- Bake for 17 to 20 minutes or until the middle looks set and the edges look dry. Sprinkle with flaky sea salt immediately after coming out of the oven. Let the cookie cool before enjoying!
Serving Ideas
- Enjoy for an afternoon snack with Iced Blueberry Latte or Creamy Vegan Chocolate Smoothie With Almond Butter.
- Have for a cool dessert with Cookies and Cream Coffee Ice Cream or Salted Caramel No Churn Ice Cream.
- Enjoy a cozy dessert with bakery drink favorites like Chai Tea Hot Chocolate or Caramel Hot Cocoa.
Recipe FAQ’s
This is more like a rich, chocolatey cookie! It's not as thick as a brownie, but it is rich, fudgy and full of chocolate flavor.
Yes, either works. With such a small batch cookie recipe, this amount of salt is super minimal.
Yes, you can double or triple the recipe for more!
Pumpkin makes a wonderful egg replacer as it provides moisture and also makes baked goods incredibly soft, which is perfect for big cookies like this!
Yes, replace the all purpose flour with the same amount of gluten free flour blend. I tested this with Namaste Organic Perfect Flour Blend.
Nope, you don't need to chill the dough, it's ready to bake right away. But, if you want to prep it ahead of time you can chill the dough for a few hours if needed, that's okay.
Yes, you don't need a quarter sheet pan but I just use it because it's smaller. You can use a regular half sheet pan too.
Too much spread means you flattened it too much (or used too much milk). Not enough spread could indicate you didn't form it big enough.
If your pumpkin has too much moisture it can cause the cookie to become more cakey. I use Farmer's Market Organic Pumpkin Puree all the time, and it always works perfectly. If you're using another kind of pumpkin puree that may have more moisture, you can squeeze out excess moisture using a cheesecloth or paper towels.
Over baking your cookie will make it dry. Because this is eggless, you can under-bake it as much as you like without worry. All ovens are a bit different, so you can start lower and always add a few minutes if needed.
Baking at 375°F versus a lower temperature (like 325°F or 350°F) will result in a cookie with crisper edges and a softer center. This is why I prefer to bake most all cookies at 375°F, so don't change the temperature! I also find that with big cookies like this, you can get an even crispier edge if you bake it in your countertop oven (because it's so much smaller so it heats up better!).
When the edges are dry and the center looks done. Because this is an eggless cookie, there is no worry of under baking it. So, if you like super soft and fudgy cookies, you can under bake this as much as you like.
Yes, feel free to add in nuts, chocolate candies, or even use milk or white chocolate too! You don't need much, go with just around 30 grams as an additional item.
In an airtight container so it stays soft and chewy.
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Big Chocolate Cookie
Equipment
- Digital Food Scale
- Mixing Bowl
- Spatula
- Quarter Sheet Pan
- Parchment Paper
Ingredients
- 28 grams salted butter (softened)
- 57 grams dark brown sugar
- ¼ teaspoon vanilla extract
- 50 grams pumpkin puree
- 50 grams all purpose flour
- 14 grams Dutch cocoa powder (sifted)
- ¼ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 57 grams dark chocolate (chopped)
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line a quarter sheet pan with parchment paper.
- In a mixing bowl, add the butter, dark brown sugar, and vanilla extract. Mix with a spatula until the butter and sugar are completely combined and there’s no visible chunks of butter.
- Add the pumpkin and stir to combine.
- Add the dry ingredients: flour, cocoa, baking powder, and salt and mix together until a stiff dough forms.
- Add dark chocolate and fold to combine completely.
- Using your hands, fork the dough into a round dish that’s about 4 inches in diameter. You can add extra chocolate on top if you want.
- Bake for 17 to 20 minutes or until the middle looks set and the edges look dry. Sprinkle with flaky sea salt immediately after coming out of the oven. Let the cookie cool before enjoying!
Video
Notes
- You do not need an electric mixer or stand mixer of any kind to make this cookie, just a medium bowl and a spatula. But, if you want to make more than one you can tripe the recipe and use a mixer for ease.
- Make sure your butter is soft. This is key as we’re mixing by hand so you don't want cold butter. I use salted butter, but if you want to use unsalted butter, you can also do that too.
- I use dark brown sugar for the richest chocolatey flavor, but light brown also works too. I prefer to make my own Homemade Dark Brown Sugar as it stays fresh for much longer!
- I use a chopped up dark chocolate bar, but chocolate chips also work.
- Flaky sea salt is optional, but I’m obsessed with sweet and salty cookies!
- Vegan: Replace the butter with your favorite vegan butter (I recommend Miyoko's) and the milk with dairy free (I like coconut best).
- Gluten Free: Replace the all purpose flour with 50 grams gluten free flour blend, I tested this using Namaste Organic Perfect Flour Blend.
- High Altitude — Bake for 16 to 19 minutes or until the middle looks set and the edges look dry.
Nutrition
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This is so fudgy and good!