The giant cookie revolution continues, this time with a GIANT soft, rich and buttery sugar cookie with silky smooth chocolate buttercream. If you love our traditional giant sugar cookie, this recipe is based off of that one! This giant chocolate sugar cookie gets its distinct flavor from melted chocolate (not cocoa powder) for both flavor and tenderness. Make this in a traditional circle shape, or use our heart-shape template to make a giant heart, if you like! Our favorite way to gift giant cookies is in 9-inch blank pizza boxes, which you can find on Amazon, or at restaurant supply stores.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cookie
- Butter – Use real butter.
- Granulated sugar
- Egg yolk
- Vanilla extract
- Chocolate – This cookie gets its chocolate flavor from melted chocolate. I used bittersweet chocolate chips when developing the recipe to produce rich chocolate flavor without the extra added sweetness of semi-sweet or milk chocolate. I prefer bittersweet, but you could certainly substitute semisweet (or even unsweetened, going the other direction.) I personally would avoid milk chocolate, but feel free to experiment to see what you like.
- All-purpose flour
- Baking powder
- Salt
Frosting
- Butter – Use real butter.
- Powdered sugar
- Vanilla extract
- Bittersweet chocolate chips
- Cream or milk
How To Make a Giant Chocolate Sugar Cookie
- Melt your chocolate at 30 second intervals until completely melted and smooth.
- Next you’ll cream your butter and sugar, mix in an egg yolk and vanilla, and then your melted chocolate. Add some flour, baking powder, and salt, and mix until combined. Because this dough involves warm melted chocolate, be sure to follow the instructions and chill it before baking.
- Get ready to bake. If you’d like to make a heart shaped cookie like I did, I have a trick for you! I’ve made a heart-shaped template in just the right size. Just print it out and lay it underneath a piece of parchment. Use your hands to gently shape the dough, making sure to keep the dough in a nice even layer.
Tip: I use a long metal spatula to gently press against the edges (almost in a tapping motion) to achieve a nice shape with straight lines. I use the same method to go around the curved edges. - Bake! How to tell when a chocolate cookie is done baking: Baking chocolate cookies is always a challenge because it’s hard to use color as a doneness indicator. One thing I always look for are these little cracks around the outside edge of the cookie. Not all over, but around the outer edge. In my oven, this cookie takes about exactly 14 minutes, but all ovens cook a bit differently. You’ll want to cool it completely before frosting or eating. Both the flavor and texture of sugar cookies are improved when cooled all the way.
- While your cookie cools you can make your frosting. Again, we’re using melted chocolate, which adds amazing rich flavor and a fluffy smooth texture. I suggest following my instructions and not just dumping everything in at once. The method is very specific to achieve a great texture. You’ll beat the butter until smooth and then slowly add the powdered sugar until fully incorporated. Add cream, a teaspoon at a time, until it’s nice and fluffy, then add the chocolate and beat until fluffy and silky smooth.
- When cookie is cool, frost and decorate.
Storing and Other Tips
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
- Templates and Labels:
Gifting Giant Cookies
- Giant cookies make a great gift for neighbors, teachers, and friends! 10-inch pizza boxes lined with parchment paper* hold one cookie perfectly and are adorable for gifting. *Make sure to line your box and use parchment or waxed paper and not tissue paper. Otherwise the box will absorb some butter and look greasy.
- If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. Alternately, you can use a food scale to accurately divide your dough into individual cookies.
- If you’d like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking. Again, a food scale is helpful!
Frequently Asked Questions
Can I make regular sized cookies with this dough?
Absolutely. If you just want a few cookies, this recipe is perfect. Split the dough into 4-6 pieces before baking. Baking times will be quicker this way, so I’d take a look after about 8 minutes and pull them out as soon they look set.
Can I make this cookie in other flavors?
Feel free to replace vanilla in the cookie and/or frosting with another extract of your choice. Almond is actually our favorite! Peppermint or orange would be delicious too.
Giant Chocolate Sugar Cookie
This is a soft buttery sugar cookie made with melted chocolate both in the cookie and the silky smooth icing. Oh, and it’s the size of your head.
Servings giant 9″ cookie
Equipment
Ingredients
- 1 stick butter softened (½ cup or 4oz)
- 6 tablespoons sugar
- 1 egg yolk from large or extra large egg
- ½ teaspoon vanilla extract
- 3 tablespoons bittersweet chocolate chips 1 ½ ounces, melted; see note
- 1 cup plus 2 Tablespoons flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Frosting
- 3 Tablespoons butter softened
- 1 cup powdered sugar 100 g
- ¼ teaspoon vanilla
- 3 tablespoons bittersweet chocolate chips 1 ½ ounces, or 43 g, melted; see note
- 1-2 tablespoons cream or milk
Instructions
Cookie
- Preheat oven to 350℉. Line a baking sheet with parchment. If using our template, print out either heart shape or circle shape and place under parchment. Set aside.
- Place 1.5 ounces chocolate in microwave and heat in 30 second intervals until melted and smooth.
- In a small mixing bowl, beat butter until smooth. Add sugar and mix until creamy and fluffy. Mix in egg yolk and vanilla until smooth. Add melted chocolate and mix until incorporated.
- If not using a scale, measure flour by spooning into the measuring up and leveling with a knife. If you scoop directly from your flour bag/container, make sure to stir your flour first so it is loose and fluffy.
- Add flour, baking powder and salt all at once and mix to combine.
- Place dough in fridge to chill for about 20 minutes. It’s the perfect amount of time to put away your ingredients and clean up.
- Place dough ball on prepared baking sheet and gently press into either an 8″ circle or the provided heart shape. A long metal spatula is a great tool to gently shape crisp lines and edges.
- Bake for 12-15 minutes, or until set on the edges and slightly soft in the middle. In my oven this cookie consistency takes 14 minutes. See blog post for some baking tips on how to know when it’s done.
- Remove from oven and let cool completely.
Frosting
- Beat butter until smooth and slowly add powdered sugar a little at a time, mixing in between until fully incorporated. If it can no longer mix in smoothly, add cream a teaspoon at a time until smooth. Continue until all powdered sugar is in and mixture is fluffy and smooth. Add 1.5 oz melted chocolate and beat in immediately. Continue to add cream by teaspoonful and beat until fluffy silky smooth. When cookie is completely cool, frost and decorate if desired!
Notes
- I prefer bittersweet chocolate, you could probably even use unsweetened. Feel free to experiment with chocolate you have on hand but I personally would avoid milk chocolate.
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Because we are working with such small ingredients it’s important that you measure them correctly. It’s very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We’ve included details in the recipe to help with this!
- Templates and Labels:
Nutrition
Serving: 1Cookie, Calories: 2914kcal, Carbohydrates: 339g, Protein: 25g, Fat: 166g, Saturated Fat: 111g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 37g, Trans Fat: 5g, Cholesterol: 546mg, Sodium: 1508mg, Potassium: 783mg, Fiber: 7g, Sugar: 221g, Vitamin A: 4363IU, Vitamin C: 1mg, Calcium: 423mg, Iron: 8mg
Calories: 2914kcal
Cost: $4
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Delicious! Great after school treat for my kiddos on Valentine’s Day.
This looks amazing Sara! So excited to try it. Thank you for the great idea and the darling printables!!