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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stir until no dry streaks remain, but do not overmix.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
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.
Place the dough balls on the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading.
Using the palm of your hand, gently press each dough ball to slightly flatten it.
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.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these giant chocolate sugar cookies with a glass of milk or your favorite beverage!
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 66.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
