Giant Chocolate Sugar Cookies
Indulge your sweet tooth with these decadent Giant Chocolate Sugar Cookies, a perfect fusion of rich cocoa flavor and buttery sweetness. These oversized treats are soft and fudgy on the inside, with optional turbinado sugar lending a delightful crunch to the edges. Made with semi-sweet chocolate chips, a hint of vanilla, and just the right balance of brown and granulated sugar, these cookies are the ultimate chocolate lover's dream. The simple yet impressive recipe comes together in just 20 minutes of prep time, making it a go-to choice for gatherings or a cozy night in. Serve warm with a glass of milk for a classic pairing, or enjoy on their own as the ultimate indulgence. These giant cookies will not only satisfy your cravings but also leave your kitchen smelling heavenly!
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Ingredients
- 226 grams unsalted butter, softened
- 300 grams granulated sugar
- 100 grams brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 320 grams all-purpose flour
- 80 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 1 teaspoon salt
- 150 grams semi-sweet chocolate chips
- 50 grams turbinado sugar (for rolling, optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 3
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 4
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stir until no dry streaks remain, but do not overmix.
Step 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 7
Divide the dough into 8 equal portions (approximately 140 grams each) and roll each one into a ball. If desired, roll the balls in turbinado sugar for a crunchy exterior.
Step 8
Place the dough balls on the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading.
Step 9
Using the palm of your hand, gently press each dough ball to slightly flatten it.
Step 10
Bake in the preheated oven for 12-14 minutes, or until the edges are set and the centers appear slightly underbaked. The cookies will continue to firm up as they cool.
Step 11
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 12
Enjoy these giant chocolate sugar cookies with a glass of milk or your favorite beverage!
Nutrition Facts
| Serving size | (1347.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5556.8 |
| Total Fat 247.7g | 0% |
| Saturated Fat 150.9g | 0% |
| Cholesterol 865.4mg | 0% |
| Sodium 4049.2mg | 0% |
| Total Carbohydrate 846.2g | 0% |
| Dietary Fiber 47.5g | 0% |
| Total Sugars 530.5g | |
| Protein 73.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 327.5mg | 0% |
| Iron 34.1mg | 0% |
| Potassium 1895.8mg | 0% |
Source of Calories