Big Chocolate Cookie
Bake your own Big Chocolate Cookie at home that rivals that from your local bakery. This bakery style cookie is rich, chocolatey, perfect for the chocolate lover!
Equipment
- Digital Food Scale
- Mixing Bowl
- Spatula
- Quarter Sheet Pan
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
Tips
- 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
Calories: 496kcalCarbohydrates: 66gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 31mgSodium: 305mgPotassium: 431mgFiber: 7gSugar: 36gVitamin A: 4252IUVitamin C: 1mgCalcium: 97mgIron: 6mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!