Giant Double Chocolate Chip Cookies Step-by-step instructions

Before you start

Before starting, gather all your ingredients and equipment. Measure the flour, cocoa powder, baking powder, baking soda, and cornstarch into a bowl and whisk them together. Melt the butter and let it cool slightly if it’s too hot. Make sure the eggs are cold.

Line a baking sheet with parchment paper. If you have a 4-ounce cookie scoop, use it; otherwise, a 1/2-cup measuring cup works. Preheat the oven to 350°F (175°C) when you’re ready to bake, but you can also chill the dough balls while the oven heats.

Instructions

Mixing the Dough

1. 1Mix the Dry Ingredients
   In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and cornstarch until evenly combined. Set aside.
   Look for The dry mixture should look uniform with no streaks of cocoa.
   Tip Whisking aerates the flour and breaks up any cocoa lumps.
2. 2Cream the Butter and Sugars
   In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, dark brown sugar, and granulated sugar on medium speed until smooth and glossy, about 2 minutes. Add the cold eggs one at a time, beating well after each addition, then beat in the vanilla extract.
   Look for The mixture should be thick, shiny, and well blended.
   Tip Cold eggs help prevent the dough from becoming too soft.
3. 3Combine Wet and Dry
   Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
   Look for The dough will be thick and fudgy, pulling away from the sides of the bowl.
   Tip Scrape down the sides of the bowl once or twice to ensure even mixing.

After mixing the dry ingredients and beating the butter and sugars, you should have a thick, glossy mixture. When you add the flour, the dough becomes very dense and fudgy, almost like brownie batter. It should hold together when pressed, and the chocolate chips should be evenly distributed. The dough will be quite stiff, which is exactly what you want for giant cookies that hold their shape.

Shaping and Chilling

4. 4Fold in the Chocolate Chips
   Using a rubber spatula, fold the semi-sweet chocolate chips and milk chocolate chips into the dough until they are evenly distributed. The dough will be very thick and rich.
   Look for The chips should be scattered throughout the dough, not clumped in one spot.
   Tip Reserve a few chips to press onto the tops of the cookies before baking.
5. 5Scoop the Dough
   Line a baking sheet with parchment paper. Scoop the dough into 4-ounce portions (about 1/2 cup each) and place them on the prepared baking sheet, spacing them at least 3 inches apart. Press extra chocolate chips onto the tops of each dough ball.
   Look for The dough balls should be tall and round, not flat.
   Tip Chilling the dough balls for 20 minutes before baking helps them spread less and stay thick.

Scooping the dough into 4-ounce portions gives you huge, bakery-style cookies. The dough balls should be tall and round, not flat. Pressing extra chocolate chips onto the tops adds visual appeal and ensures every bite has chocolate. If the dough feels too soft, chilling it for 20 minutes will make it easier to handle and prevent excessive spreading in the oven.

Baking and Cooling

6. 6Bake the Cookies
   Preheat the oven to 350°F (175°C). Bake the cookies for exactly 12 minutes, until the edges are set and the centers look slightly underdone. The cookies will continue to set as they cool.
   Look for The edges will look firm and the tops will be slightly cracked, but the centers will still look soft and fudgy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the cookies should be pulled from the oven while the centers are still glossy.
7. 7Cool and Serve
   Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For the best experience, serve them warm so the chocolate is still molten.
   Look for The cookies will firm up slightly as they cool, but the centers should remain soft and fudgy.
   Tip If the cookies are too soft to move immediately, allow them to cool a few extra minutes on the sheet.

After 12 minutes in the oven, the cookies will look puffed and the edges will be set. The centers will look slightly soft and shiny, which is perfect. As they cool on the baking sheet, they will collapse slightly into thick, fudgy discs.

The chocolate chips will be molten, so let them rest for a few minutes before moving to a wire rack. The aroma of chocolate and vanilla will fill your kitchen.

Common mistakes

One common mistake is overmixing the dough after adding the flour. This develops gluten and results in tough, cakey cookies instead of chewy, fudgy ones. Mix just until the flour disappears. Another issue is baking the cookies too long; they should look slightly underdone in the center when you pull them out.

Also, don’t skip pressing extra chocolate chips on top—this gives the cookies a beautiful, gooey surface. If your cookies spread too much, refrigerate the dough balls for 20–30 minutes before baking. Finally, use a cookie scoop to ensure uniform size so they bake evenly.

How to tell it’s done

The cookies are done when the edges are set and look firm, but the centers still appear soft and slightly underdone. This usually takes exactly 12 minutes in a 350°F (175°C) oven. The centers will continue to set as they cool on the hot baking sheet. For a fudgy texture, pull them out while the centers are still glossy and barely set.

If you prefer a slightly firmer cookie, bake for an additional 1–2 minutes, but be careful not to overbake or they will lose their chewiness. The internal temperature of the cookie should reach at least 160°F (71°C) to ensure the eggs are fully cooked.

• Egg dishes: 160°F (71°C) in the thickest part