How to Make a Giant Double-Fudge Cookie
We start with melted butter, but my tip is to NOT melt the butter all the way (if you do, that’s fine). This photo here shows the perfect stage. It’s about half way melted but the solids are SUPER soft. You can see my finger prints in there because if you touch the butter, it should have the consistency of pudding, or frosting. Something that smashes right down and is perfectly smooth. For the first layer of chocolate-y goodness, we add unsweetened cocoa powder into our dry ingredients. That creates a rich, but not over powering chocolate base and you’ll add chocolate chips in there for more gooey chocolate in every bite! Create a single round ball of dough and then press it down with your hand on your baking sheet. You want it about 1/2-3.4 inch thick. I like to press some chips on the top as well, simply for presentation.
Bake your giant fudge cookie!
The trick with chocolate cookies is to not overbake them. Over-baking is easy because color is not a great indicator here. You’ll want to watch for the edges to look set and the top to look just barely done but still be jiggly when you move your pan. When it’s all cooled, the center should be nice and soft! Sprinkling some flaky sea salt at the end is optional but I like the nice flavor contrast!
Related Recipes
If you’re looking for more big giant cookies, you can find them all right here: Big Giant Chocolate Chip Cookie Big Giant Oatmeal Cookie Big Giant Sugar Cookie Big Giant Chocolate Sugar Cookie Big Giant Chocolate Crinkle Cookie Big Giant Soft and Chewy Ginger Cookie Big Giant Peanut Butter Cookie Big Giant Snickerdoodle Cookie Giant Peppermint Candy Cane Chocolate Chip Cookie Giant Red Hot Sugar Cookie Giant Chocolate Peppermint Bark Cookie Giant Chocolate Cadbury Egg Cookie Big Giant Chocolate Sandwich Cookie (Homemade Oreo!)
