Big Chocolate Cookie
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When you just want a quick homemade cookie, this Big Chocolate Cookie is all you need! Soft, chewy, and super fudgy this bakery style 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 Chocolate Chocolate Chip Cookies, Double Chocolate Pumpkin Cookies, or Chocolate Espresso Cookies.
Table of Contents
Sometimes you just want a big cookie like you’d get from a bakery. And this single serve cookie is rich, chocolatey, fudgy and topped with flaky sea salt. This sweet and salty cookie only takes 10 minutes to mix up and you can have a freshly baked cookie in no time at all!
As a former bakery owner, I can confidently say that this bakery style cookie is even better than dipping into your local bake shop. When you make your own single serve cookie at home, you get to enjoy it warm out of the oven while the chocolate is still melty!
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. 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. 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!
Ingredients
- Butter: I use organic salted butter, but unsalted is okay too. Make sure your butter is softened so it’s easy to mix together as this is a one bowl recipe. You can also use vegan butter if you want to make this big cookie vegan!
- Brown Sugar: I use organic 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.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- 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 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, 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.
- Salt: Use a fine sea salt inside the cookie dough.
- Dark Chocolate: I use Lake Champlain Organic Dark Chocolate Bar and chop it up for bits of chocolate in all different sizes. You can also use chocolate chips if you prefer.
- 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 if don’t like this combo.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: This single serve cookie recipe is so small, I just use a mixing bowl to mix it up.
- Spatula: I use a spatula to mix up the cookie dough.
- Quarter Sheet Pan: Because this is just one single serve cookie, I use a quarter sheet pan. But you can also use a half sheet pan if that’s all you have.
- Parchment Paper: I prefer to bake cookies with nontoxic parchment paper as I think cookies bake best with it.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line a quarter sheet pan with parchment paper.
Step 2
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 flour, cocoa, baking powder, and salt and mix together until a stiff dough forms. Last, add dark chocolate and fold to combine completely.
Step 3
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.
Step 4
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.
Baker’s Tips
- Make sure your butter is soft. This is key as we’re mixing by hand.
- I use dark brown sugar for the richest chocolatey flavor, but light brown also works too. I prefer to make my own 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!
FAQ’s
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!
Craving More?
Big Chocolate Cookie
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 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.
Video
Notes
Nutrition
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This is so fudgy and good!