Giant Double Chocolate Chip Cookies

These giant double chocolate chip cookies are the ultimate indulgence: crisp at the edges, fudgy in the center, and loaded with two kinds of chocolate chips that melt into pools of pure chocolate.

The secret is a thick, brownie-like dough that bakes up tall and chewy, with a texture that’s almost like a cross between a cookie and a brownie. Each bite delivers a hit of rich cocoa and bursts of semi-sweet and milk chocolate.

If you love the fudgy texture of a brownie but want the portability of a cookie, this recipe is for you. These giant double chocolate chip cookies are everything you could want in a chocolate dessert: deeply chocolatey, with crisp edges that give way to a soft, chewy center.

The combination of cocoa powder and two types of chocolate chips ensures every bite is packed with chocolate flavor. Using melted butter and a mix of brown and granulated sugars creates a rich, chewy texture that stays soft for days. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to become a favorite.

Ingredients

Why this recipe works

The method starts by whisking the dry ingredients together—flour, cocoa powder, baking powder, baking soda, and cornstarch. This not only ensures even distribution of leaveners but also aerates the flour, resulting in a lighter crumb. The cornstarch is the secret to a tender, chewy texture; it inhibits gluten formation, keeping the cookies soft even after they cool.

Next, melted butter is beaten with both brown and granulated sugars until glossy. Melted butter creates a denser, fudgier texture compared to softened butter, because it coats the flour proteins less, reducing gluten development.

The brown sugar adds moisture and a hint of molasses, while the granulated sugar helps the edges crisp up. Folding in two kinds of chocolate chips—semi-sweet and milk—gives you both deep cocoa notes and creamy sweetness in every bite.

Notes and substitutions

Use good-quality unsweetened cocoa powder for the best flavor; Dutch-processed cocoa will yield a milder, less acidic taste, while natural cocoa gives a more intense chocolate hit. The eggs should be cold straight from the fridge—this helps keep the dough thick and prevents the cookies from spreading too much. If you only have light brown sugar, it will work, but the cookies will be slightly less rich.

This recipe calls for both semi-sweet and milk chocolate chips. If you prefer a darker cookie, use all semi-sweet or dark chocolate chips; for a sweeter treat, swap the semi-sweet for white chocolate chips.

You can also chop a chocolate bar into chunks for irregular pools of chocolate. The extra chocolate chips pressed on top before baking not only look pretty but also ensure every cookie has a gooey chocolate surface.

• dark brown sugar: light brown sugar works, though the cookies will be slightly less molasses-rich.
• semi-sweet chocolate chips: dark chocolate chips or chopped dark chocolate bar.
• milk chocolate chips: white chocolate chips or butterscotch chips for a sweeter flavor.
• melted butter: browned butter for a nuttier, deeper flavor; cool it slightly before mixing.

Equipment

• Mixing bowls
• Whisk
• Stand mixer with paddle attachment
• Rubber spatula
• Baking sheet
• Parchment paper
• 4-ounce cookie scoop or measuring cup
• Wire rack