Now this, my friends, is a cookie.  A whopper of a deep dark chocolate cookie, and it’s chock full of chocolate chips.  It’s thick, chewy, and just sinful.  The glass of milk is not just a prop – it’s a necessity in this case.  These cookies definitely earn the title of “giant”, considering that 4 ounces of dough is used for each one.  I’m not such a fan of quarter-pounder burgers, but quarter-pounder cookies?  I’m totally on board.  If you don’t have a kitchen scale yet (tsk tsk), here is the perfect excuse.  How else will you know that each cookie is exactly 4 ounces?  This is important business, people.  Truth be told, I actually haven’t eaten an entire cookie at once.  I keep eating half at lunchtime and half after dinner.  Believe me, I could – I just like having dessert twice instead.  I also froze half of the dough balls, and I know I’ll be thankful for that move when an emergency chocolate craving kicks in.

These cookies are a knock-off of the version sold at the popular Levain Bakery, whose claim to fame is…you guessed it, their giant cookies.  This is a unique cookie dough.  You start out mixing it just like any other cookie dough, but it is very thick and ends up requiring a brief hand kneading to be sure the ingredients are evenly distributed.  It may seem a little strange but these cookies are worth it.  These are definitely best enjoyed straight from the oven, but keep well in an airtight container.  As with most cookies I make, I like to give the leftovers a 10 second warm up in the microwave before enjoying to make the chocolate chips all gooey and melty.  Yum.

And, just because I think you can never have too many chocolate cookies:
Salted Double Chocolate Chunk Cookies
Chewy Triple Chocolate Cookies
Brownie Cookies
Chewy Chocolate White Chocolate Chunk Cookies


1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips


  • 01

    Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

  • 02

    Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

  • Those look terrific! I am drooling…



  • Jackie

    These cookies look great! I love that something so yummy can come from things so simple, most people have this in thier pantry! Thanks for the recipe… It looks delish!

  • Levain’s cookies are amazing so I will definitely try this recipe!! I wish I could say that I’d only eat half at a time, but I have a feeling that won’t be the case. This looks like the perfect chocolate craving solution.

  • Pictures are so beautiful :) I think I would start eating them same moment I would take them out of the oven :))) They look so tempting

  • I want to make these right now!! Why do I have to go to work? Haha, I’m bookmaking them for later. Thanks for sharing! :)

  • cookies look too good,..

  • mimster

    These look yummy, but I am really frantic for the recipe to the Chocolate Chip cookies that scroll through the top photos…the ones on the baking sheet with the fabu oven mits showing! Any hints ;)


    they look oooeeeyyy goooeyyyyy DELISH



  • Maggie

    These look soooo delicious. Martha Stewart has a double chocolate cookie recipe that I make quite often, but these look even better! When you say dark cocoa powder do you mean dutch cocoa, or something like Hershey’s dark (I think it’s a blend of dutch/natural?)

  • Annie

    I use Hershey’s Dark.

  • Oh goodness these look divine! And that microwave tip – genius – hot cookies all the time. We’re thinking we’d like these for breakfast…

  • Annie

    Thick and chewy chocolate chip cookies. Just use the search bar and search for chocolate chip cookies.

  • Oh, my. I don’t think I’ve ever starred anything in my reader so fast. These look amazing and I think I might have to make them this weekend.

  • May I ask why you hate my waistline? It will be IMPOSSIBLE for me not to bake these tonight.

  • Wow! That much chocolate calls to me.

  • My kitchen is going to smell of double chocolate cookies real soon…What a great looking cookie!!

  • Wow! Those are some giant and delicious-looking cookies! I can’t wait to make some.

  • These look so, so good!!! Definitely remind me of the salted double chocolate you have in the links!

  • Now THAT is a chocolate cookie! They look delicious.. and they’re so big! I love it.. I could eat 3.. maybe 5 :)

  • These cookies look spectacular! I can’t imagine anything more wonderful that giant chocolately cookies! :)

  • michelle

    YUM!! I know what I will be making this weekend

  • Wow! That is certainly one good looking cookie!

  • Bookmarked! (Eating one gigantic cookie makes me feel better about not eating 3 regular ones :) )

  • Really, Annie? You have not helped my cookie addiction!! :)

  • YES! I’ve been planning to make cookies for a BBQ this weekend but haven’t decided on which kind I want to make, until now! These will be perfect. They look like they’d be extra good with some chopped walnuts mixed in as well! :)

  • Now that is what I call a cookie!! I’ll take any leftovers off your hand. ;)

  • You’re making it VERY difficult to choose a cookie to make this weekend, Annie! And ditto Shawnda!

  • Oh my goodness! I might need to make these tonight when I get home from work. YUM!

  • Holy Hell, those are enormous!!

  • Wow that looks like one utterly indulgant, thick, chewy, chocolaty monster cookie. I want one!!

  • Mmmmm….Searching the cabinet for ingredients & pulling out the food scale….

  • I’ve had all the Levain cookies and this one is by far my favorite! I’m so excited to make this recipe and try them out for myself. They are a real treat. Thanks for the post!

  • I’m a long time follower of your blog and LOVE your recipes and can rely on your tastes to be similar to mine. With that said, I wondered if you could do a “Best of” post, whereby you selected your favorite cookie, pie, cake, chicken entree, beef entree, etc. I know you’ve done something similar to this at the end of the year but I thought one that encompassed more than just 1 year would be interesting. Thanks and keep up the good work!!

  • Annie

    I don’t think a post like this is really my style, because I just can’t pick favorites of most of these things. Sorry! I think the end of the year round ups are the best option for me.

  • Laurel

    These are the cookies I have been dreaming of. Thank you. Thank you.

  • Oh gosh, that’s all I need is some big ole chocolate sin to undo my New Year’s resolutions! Yummmm….

  • Jenn

    You’ve just made this 29-week pregnant chick very happy. Maybe not when I step on the scale at my next doctor appointment, but for now…YUM!!!

  • Sally

    These cookies are currently in my oven. The batter was WAY TOO sticky to knead and then form into a ball and disc but I did my best. So far, they smell yummy!

  • These look so good; I didn’t really have a favorite recipe for chocolate cookies…until now. Thanks for the recipe!

  • I need a cookie with this amount of chocolate in my life right now!! They look so sinful and delicious!

  • This is totally right up my alley!!

  • this looks so good, i will definitely be making these soon. thanks for another great recipe

  • Marie

    These look delicious! I don’t suppose you would know how I could adapt it for high altitude, do you? Cookies tend to turn out flat and crunchy, up here in Denver, and I’m dying for a nice chewy cookie!

  • patti

    Oh my goodness! Gotta have these…like now! :)

  • Annie

    No, sorry. I don’t bake at altitude so I don’t know what changes need to be made. Jen at Use Real Butter has some info on her blog, I think.

  • Noelle P

    I just hopped online to find an “anything chocolate” recipe. So glad I checked here first :)

  • I think I can only repeat what everyone else has been saying and say that these look INCREDIBLE!!!! They would most definitely satisfy a chocolate craving, and the tip about microwaving for a few seconds is genius. I will definitely be making these next time I get a major hankering for some heavy duty chocolate goodness.

  • These look incredible! I’m making these as soon as I can!

  • Jeannette McDonald

    I made these tonight..and can I just say that these cookies are the BOMB! soft…chewy and soooo full of chocolate!! I love that they’re so big….size really does matter!! :) it’s more fun for some reason…to eat a ginormous cookie! thanks Annie for sharing this recipe…it’s a keeper!

  • Christine

    Um, YES? I saw the pics and read your description, and though the cookies seemed great, I wasn’t sold until I saw the ingredients with EIGHT items listed. I’ll take it!

  • bergamot

    Wow, the cookies look really yummy

  • These may just be my set of meals for the week… or day because I doubt they’ll last that long.

  • Wowwwww. These look immense! And incredible :) Definitely strong contenders for my next cookie-fest. Also love the microwave zapping tip–warm cookies are as good as it gets.

  • Sue

    Annie- have you tried Connie McDonald & PAmela Weekes (owners levain bakery) chocolate coconut cookie recipe and ginger chocolate chip? it was in art culinaire mag, and is posted here. Amazing stuff, can’t wait to try your version!

  • Annie

    No, I haven’t. I don’t really like ginger in desserts so that doesn’t sound like something I would make. I’ll look at the coconut ones, though.

  • Mary Ruth

    Annie, They just came out of the oven and I shared one with my husband. These are FABULOUS!!! You definitely need the milk along with the cookie. Thanks for another winner!

  • Mary Ruth

    and now I know why there is a stack of 5 in your picture…you ate the sixth one didn’t you?

  • Gail

    These… were delicious!! Thanks so much for sharing :) Am totally giving the other 11 cookies away tomorrow morning at church :D
    And it was sooo cool, to see an old friend from high school post this recipe via a share link on Facebook… we didn’t know we both follow your blog and check everyday for your awesome ideas and updates!!

  • Barbarian!!! I would like to eat all!!!

  • Jacqueline

    Another incredible recipe!

    I have them baking in the oven now and yes, they are going to be Sunday breakfast for 4 teenage boys LOL thanks!

  • Wow, they look delicious and so dark, yum! I can just imagine dipping them into the milk. Oh and microwaving cookies just before eating is the best idea ever – you can’t beat melty chocolate chips!

  • Jennifer

    I made these for a family “auction” yesterday and kept the leftovers for us. They are amazing! Unfortunately, our store in our tiny town didn’t have the dark cocoa, so I had to use regular. Still wonderful, though! I am definitely driving into town for some dark cocoa next time!

  • Tara

    These just came out of the oven and I ate one for lunch. These are incredible, Annie! Thanks for posting to your blog. Lucky for me, my friend just had a baby today and I will be taking her some cookies tonight at the hospital. I have GOT to get these tempting treats out of the house:) I’ve used the dark cocoa before in cupcakes but never in a cookie. What a difference!

  • miz tell

    Annie…I’be been a long time follower…but this is my first post! I ADORE these cookies…I used part semi-sweet, bittersweet, and milk choco chips in it…turned out so good! BTW I live in high altitude and made NO changes to the recipe and they turned out PERFECT!!!!!

  • I just came across your site through “the adventures of a newly employed librarian” and those unbelievably chocolaty photos had me drooling on my computer screen. WOW. Those cookies look real enough to eat. I’ve bookmarked this recipe and look forward to trying it (and to seeing lots of others like these on your blog!). Thanks!

  • Aubrey

    These are so delicious! thanks for the recipe…my only surprise was that they weren’t a soft cookie, but still fabulous:)

  • Annie

    These are very, very soft cookies. You may just need to bake for a shorter time next time – maybe your oven runs hot.

  • Oh my I have a major chocolate craving right now!! Yummy must make these!!! :)

  • Dana

    Hi Annie! I´m looking at your blog and I found these amazing cookies!! I have a question: Can I replace the cocoa powder with melted dark chocolate?? What do you think? Thanks for share this recipe.

  • Annie


  • My students are going to LOVE these Annie!
    You have become this cooking teacher’s number one search place over food network!

  • Megan

    I just finished making these for my husband and I who recently went vegan. I substituted the butter for vegan ‘butter’ and used ground flax seed and water as an egg replacer with Ghirardellhi semi-sweet chocolate chips (which, surprisingly, are vegan!). To amazement they turned out totally delicious! I would add some vanilla next time to cover up a little of the flax taste, but otherwise they were chewy, moist, and the perfect amount of chocolate. Just thought you’d like to know. =)

  • I am making these as we speak and I. cannot. wait.

    The dough is delightful too. Unfortantely for my thighs, 1/3 of it has been eaten already.

    I’m adding dried cherries to the mix– we’ll see how that goes.

    Thank you for the recipe! YUM!

  • Jen

    Annie, you have become my go-to blog for fool-proof and delicious recipes. You have never disappointed me yet.

    Now these cookies…I swear, may very well end my search for the perfect double-chocolate cookie! They are simple, delicious, picture perfect and completely addicting.

    Fellow blog readers, these are a must try!

  • Pingback: The Weekend Dish: 1/22/2011 | Brown Eyed Baker()

  • Made these tonight! Holy whoa.. There aren’t words.

  • I CANNOT wait to make these! I have been obsessed with these huge fat cookies lately. We have a cookie like this in Boulder called “Carol’s Cookies,” and the bakery I work at has been trying to copy them for years, but to no avail. But I’m going to!

  • Jess Clev

    I made these cookies recently, and they are so delicious. I don’t think I’ve ever gone through my milk so quickly though!

  • Liv

    Can you freeze this cookie dough?

  • Annie

    Yes, I actually said that in the text of the post.

  • Dana

    Wow, I just enjoyed one of these (well half, I split it with my husband) fresh out of the oven. Delicious!

  • Virginia

    So I just made these cookies cause I found them on your site several weeks ago and was having a crazy chocolate craving, second one this week. LOL. I made them with Penzey’s Cocoa which is way better then hershey, but mine did not spread out like yours, they stayed more tall. I used Butter. So I am curious what I could have done wrong. I also could not bring myself to make them that big and just used my big cookie scoop which make a 2 1/2 ounce cookie and made 17 cookies. Do you need to smash them a bit to get them started.

  • Annie

    It’s probably because you didn’t make them as large as the recipe calls for. Mine were quite tall as well, but there was more dough to spread out.

  • Katie

    I went ahead and replaced 1/4 cup of the flour with an extra 1/4 cup cocoa powder (hershey’s special dark) and did a mix of dark and milk chocolate chips. These are very good, rich cookies. I agree they are best warm, but they stay nice and soft when they cool too!

  • Sonya

    I am attempting to make these cookies.. but I cant cream the butter and sugar! Is the butter supposed to be cold instead of at room temp? The butter and sugar flew everywhere! LOL

  • Annie

    No, it should be room temp, as with almost all baking recipes. Do you have a stand mixer? The temperature of the butter shouldn’t affect its ability to be creamed.

  • Sarah

    Thanks for asking about the temp of the butter, Sonya! In the recipe it says the butter should be cold and cubed and therefore I was afraid to make these because I don’t have the luxury of a stand mixer and didn’t want to chase cold butter cubes around my kitchen as I tried to mix it! Will try to make them this weekend!!

  • Claire

    These are in my oven right now! By the way, I live at altitude and consider myself an advanced baker; from my experience, baking recipes, with the exception of cake recipes, at or below 7,000 ft are generally not affected by altitude.

  • Making them now.. :)

  • Annie McCarthy

    Thank you so much for this FABULOUS recipe! I didn’t change a thing, and just won a cookie contest with them! SO GOOD!!!! I’ll be making these for years to come :)

  • Bmarco

    By far my most favorite cookie in the world… from Levain. Excited to try this out. Imagine being able to make them at home without paying $4 per cookie!! Yah!

  • These are sooooo good! Thanks for sharing!!

  • pam

    This is the PERFECT deep dark chocolate chip cookie recipe and I can’t wait to make this! thanks so much for sharing this recipe :D

  • I made these this past weekend… and they did NOT disappoint! Let’s just say they didn’t last very long. Thanks for sharing!!!

  • Andi

    Oh my goodness. I might cry after finding this recipe. I worked down the street from the Levain Bakery for 4 years & miss their cookies. I can’t wait to make these!

  • Amibeth

    I just made these… Oh my goodness! I can’t wait for them to cool down a bit. I baked 4 and froze the rest in balls. They took about 17.5 min – hope that’s good… it will have to be trial and error. Mine didn’t flatten out quite as much as Annie’s either, even though I did make sure they were exactly 4oz each but they did flatten out ok. Maybe I could have baked them a bit more – I have no problem trying them again! :) Thanks Annie!

  • jen

    i’ve been having a really rough time lately and thought a big dose of chocolate might be in order. all i can say is WOW! i never want to be without these cookies ever, ever again. i froze most of the 12 disks of dough b/c i didn’t want to waste any, but i can pretty much tell i’ll need to stir up a batch about every 12 days! i’ve tried several recipes for this particular knockoff that were so-so, but this one is absolutely amazing!

  • Emily

    I made these cookies for the first time today as my “birthday treat”. I couldn’t wait until tomorrow to try them and WOW they are exactly like the ones that I had at Levain Bakery! I can’t wait to have them as my birthday dessert with some pistachio ice cream tomorrow! Thank you for the recipe!!

  • I’ve searched high and lo for the Hershey’s Dark Chocolate cocoa. None of the local grocery chains nor any of the Trader Joes or Whole Foods have it. I found it on but they only sell by the six pack and I don’t need that many. So, my question: where, Annie, did you find the dark cocoa? I’m feeling a desperate need to make these all of a sudden.

  • Annie

    I just found it at our local grocery store, and if they have it, anyone does. They aren’t very well stocked. It’s in the baking aisle next to regular cocoa powder in all our area stores.

  • Sarah

    Annie, I LOVE YOU.

  • Annie


  • Lala

    I’ve tried the Peanut Butter one, a copycat of Levain posted in another blog and it was so good. I’m so happy I found this Giant Double Chocolate one and I’ll be trying it soon. Do I need to chill the cookies before baking to keep the tall shapes? Thanks!

    I also would like you to know that you’re the very first blog I visit everyday to see what’s cookin’or what’s new. Thank you for posting only the tried and true recipes and for your honest review of the recipes you post in your blog.

  • Annie

    No, you don’t need to chill them to keep the shape. Anytime a chill is required, I will indicate that in the recipe. This dough is very thick on its own so it stays together well. Enjoy!

  • Monica

    I am going to make these today for my guy… hope he likes them!!

  • Misty Buchanan

    Wow, thank you for the recipe. These are amazing. I just finished one :)

  • ashanti

    hi annie I am from mexico. I WANT TO BAKE THESE COOKIS BUT I am kindda new baker. whta type of sugar did u use? confectioners or the granulated ?

  • Annie

    When a recipe doesn’t specify, you can assume it means granulated. Enjoy!

  • ashanti

    thanks :D

  • Heatherbear18

    I made these this morning and they are delicious! I followed the recipe as listed except I made a well in the middle of each cookie dough ball and put a teaspoon of peanut butter in the middle. I then closed up the sides so the peanut butter was hidden in the middle. So yummy!

  • Dalbury

    I just made these and they were like a piece of warm chocolate cake but in cookie form. Yum. With my first batch that went into the oven, I only gave them a slight flattening with my fingers, and they didn’t spread out very much while baking. Which is fine, but for the rest I flattened them a bit more into a cookie shape, and they basically stayed that size. Just depends on just how thick you want them I guess. :)

  • Rebecca

    OH MY GOSH!!! I made these tonight! Holy Cow, they rocked with a scoop of ice cream. Every recipe on your website has been perfect! Thank you!

  • These were outrageously good, everyone asked me for the recipe afterwards. :) I prefer the texture of my cookies with a 50/50 mixture of AP flour and cake flour and I added a dash of cinnamon. Thank you for sharing another wonderful recipe :)

  • Heather

    I made these and then froze the dough…they are going to be for christmas presents….when i take them out of the freezer do i need to let them thaw first? thanks!

  • Annie

    You can bake straight from the freezer or thaw, your call.

  • Lee

    I bought both cherry chips and peppermint chips and then wasn’t sure what to do with them. I substituted them (separately, and in two batches of course!) for the chocolate chips and they were great!

  • Annie, just wanted to let you know that I featured this recipe on my blog today. These cookies are the best EVER! Really! Thanks for sharing! :)


  • Kinsli

    I made these and they tasted great right out of the oven, but as they cooled they were really quite dry. DEFINITELY don’t make these if you’re out of milk. Milk is definitely a necessity when eating these cookies. is dryness typical of these cookies? Do you have any suggestions to make them more moist? Thanks for the post!!

  • Annie

    These should not be dry. Trying baking them for less time.

  • Lamj127

    These look so good.

    The recipe calls for cubed cold butter not room temp? Just want to make sure before making these.

  • Lamj127

    These look so good.

    The recipe calls for cubed cold butter not room temp? Just want to make sure before making these.

  • Anonymous

    The recipe is correct as written.

  • annieseats

    The recipe is correct as written.

  • Adrianne

    I’m assuming its possible to make these smaller? I need a killer chocolate cookie for my Christmas cookie tins, and I don’t think these would fit! ;p Thanks!

  • Christine Williams

    Thank you for this recipe! They were a huge hit at several parties and definitely one of my new favorite cookies.

  • Pnutannie

    Is there any way to make these cookies smaller?

  • Anonymous

    Use smaller dough balls.

  • Pnutannie

    Thanks! By the way I absolutely LOVE your blog! Your apple pie cupcakes were absolutely delicious!

  • mosy

    Made these today, and they were very yummy. I think I over-handled the dough in the kneading part though, so they don’t look at pretty as the picture (smoother look). Next time I’ll quickly knead and shape so the dough stays cold!

  • Anonymous

    The dough doesn’t need to be cold to have a smooth look. I think that has more to do with the stickiness or lack thereof. If the dough is too sticky, you might need a little more flour to get a nice smooth finish. Glad they still tasted good!

  • I have been looking for a chocolate-chocolate chip cookie recipe for quite some time. My son and I made these the other day and they are fantastic! Exactly what I have been craving for months. Thank you! We made them a bit smaller for the kids’ lunches and everything worked perfectly. Thanks for another great recipe.

  • Orphanannie

    These cookies are amazing. I just like Karen below, have been looking for a gooey, yummy chocolate cookie. Baked them today, and I have to give them away quick or I will eat them all.

  • How much is 1 stick of butter? by us have we cubed butter 250 g (25 dag) – is this enaugh for 2 sticks or just 1?
    thank you! ;)

  • Anonymous

    Please see the FAQ page or try Google.

  • Spongeboob40

    Im not really into dark chocolate, so is it possible to substitute the dark cocoa power with normal cocoa powder?

  • Anonymous

    Sure, they’ll just taste less chocolatey.

  • Kathleenmcguirk

    Hi Annie, I made these yesterday. They were delicious! They spread a lot. Is there anything I may have done wrong? They looked very thin – not thick like your picture. Also did you ever try making them a little smaller and if so what was the baking time? Thanks. I am going to make these again in another week or so for a party.

  • Anonymous

    Hi Kathleen,
    Was your butter cold when you added it to the dough? If not, I would expect that to be the culprit. I’ve never made them smaller so I can’t comment on the baking time but it shouldn’t be hard to figure out. Just keep checking on them. Hope that helps!

  • I made these last night with chocolate AND peanut butter chips. Absolutely delicious!

  • Meg

    I followed this recipe and my cookies ended up not spreading and turning into hard hockey puck like cookies. Am I over-mixing the dough? Is the butter too cold?

  • Anonymous

    It’s hard to say what the problem might be. Please see the FAQ page re: what went wrong. Thanks!

  • Definitely just had this for breakfast.

  • Maddy

    hey. i’m from germany and i LOVE your recipes!
    but it’s very hard to find the ingredients you’re using. there’s always some kind of difference. Even if it’s just about flour.
    So i just have to ask: when you are talking about dark cocoa powder does that mean that it’s sugared? because here in germany there’s only unsweetened dark cacoa powder.

  • annieseats

    No, it’s not sweetened if that’s what you mean. My best advice is to Google to find out what an equivalent would be for you. Enjoy!

  • Rquinnett

    What type of dark cocoa powder do you use?

  • annieseats

    Just whatever is available at my grocery store. I’m not brand loyal.

  • adele

    Yummy to the max!
    Levain cookies are my favorite! I LOVED the way the cookies came out but they lacked the “soft” and chewyiness” of Levain. I baked both trays at once… and baked for 17 minutes- was that my problem?
    Also, I have never made cookies with cold butter… why did I use cold butter instead of room temperature butter? (just curious)
    Thanks- and I cant wait to go thru your pages for more yummy recipes!!

  • annieseats

    If you want them to be softer, bake them less next time. As you can see from the source, I didn’t actually develop this recipe so I do not know the rationale between using the cold butter. All I know is it made some amazing cookies for me! Glad you enjoyed them.

  • Zimmerman H

    Oh my gosh! These are so good! I didn’t have dark cocoa, so I just regular, and they are plenty chocolatey! Thanks for the new addiction! ;)

  • Drkelley001

    Hi Annie! I just tried these giant double chocolate chip cookies but sadly left out part of a very important ingredient: the butter! Actually I tried to triple the recipe and used an online recipe converter. But the part of the recipe that said to add 3 cups of butter, I ended up only using what was the original amount indicated in parenthesis which was (2 sticks)!! I should have followed my instincts and snapped at the 3 cups part. :)

    The cookies ended up crumbly not to mention the workout that it took to incorporate 6 cups of flour into the butter sugar and cocoa blend. Whew! It was exhausting. lol

    What I learned: the dark cocoa powder is essential to this recipe. I only found Hersheys unsweetened cocoa powder on the shelf at Walley-mart which did not help the cookies to look just like your graphic images of these delicious looking dark chocolate cookies on your blog. So I am going out to find a store that does carry the dark cocoa powder. And since I was baking these as a fundraising benefit, I am going to revert back to just the original recipe and repeating the recipe three times to ensure that they come out the way they’re supposed to.

    Thanks for this great recipe. Wish me luck!

  • Sherry

    Hi Annie! I have been looking for a good chocolate cookie recipe. Eureka! I think I found it. I made these last night, but made one mistake and a couple of minor changes.

    I accidentally melted about half the butter when trying to thaw it so I just put the bowl in the fridge and let if firm up again before creaming with the sugar and eggs. I didn’t want the cookies to spread too much!

    I also exchanged 1/4 C brown sugar for a 1/4 C of the sugar, but next time I’ll probably decrease the sugar by 1/4 C or use dark chocolate chips since the cookies are very sweet.

    I added 1 tsp of vanilla since I ALWAYS add vanilla to cookies even if they’re chocolate.

    Finally, I used the Hershey’s Dark Chocolate Cocoa Powder since I happened to have some and my cookies turned out great. I used Guittard Semi-sweet Chocolate chips, my new favorite, since the chocolate flavor is better without the price of the really high end chocolate.

    By the way, I tried sprinkling a tiny bit of sea salt on the top of 2 cookies. If you’re a fan of the chocolate and sea salt combo (I am!), then you should definitely try it. Now I need to try with different types of chips, dark choc., PB, mint or mabye make a turtle cookie with nuts and caramels. The sky is the limit! Thanks for helping me find my new favorite cookie!

  • JoElyn38

    These are a very dense cookie. I only used 1-1/2 cups chocolate chips and added 1 cup pecans. They do not spread on the cookie sheet. If you want a chewy cookie, these are not the cookies for you.

  • Jenessaphillips

    I just made these last night and honestly they are the best cookies ever. So soft and thick, I honestly felt like I was ate a bakery. EVERYONE should make these cookies. I didn’t have dark chocolate cocoa powder on hand so I just used regular and I used half cup of milk chocolate chips. Other than that I followed the recipe exactly. They are amazing right out of the oven or after they’ve cooled. Thank you so much for this wonderful recipe!!!

  • Bobi Jensen

    I am writing a post about how I freeze portions of cookie dough to freeze later. I was going to link to this recipe here on your site, since I got it here. I am not posting the recipe, just showing my dough and wrapping for freezing. Would you give permission for me to link to this post for the recipe and use your photo above the link?



  • annieseats

    Sure, no problem.

  • JJJ

    mine didn’t turn out like the picture : ( They are much thicker and not ask dark?? Disappointed as I had made them for a function, a double batch, now I have to give them away to someone and start over.

  • annieseats

    The color has to do with the brand/type of cocoa powder you use. If you want them thinner, you can flatten them before baking.

  • Hello Annie! These are fantastic! I’ve baked them this evening, and they turned out just the way I hoped they would. I’ve put in some white chocolate pieces because everybody here at home loves that. Besides that they just look like yours! Amazing, delicious, heavenly… My brother is totally enthusiast! He sais they are the best chocolate cookies he has ever tasted and he thinks this recipe must be spread around the world! (:

  • Guest

    I was just wondering could this be made into one really giant cookie by say halving the recipe? I’m a real beginner baker and I want to bake my boyfriend who I haven’t seen in over a month a really great cookie :)

  • Taylor Engel

    Oh. My. God. I made these in mini-form. They are so rich and chewy. Utterly addictive. My family was basically kissing my feet when they tried these. I have definitely found my new PMS food!

  • annieseats

    It’s not ideal because a larger cookie will be difficult to bake properly without totally overcooking the edges or undercooking the center. These are very large as it is, and very good. I wouldn’t mess with them :)

  • Jerrilinn3

    I have made the Levain Bakery cookies with great success. I was wondering, couldn’t I follow the same directions as with those cookies, only mixing the butter and sugar until combined and mixing the cocoa powder in with the flour. Then fold in the chocolate chips and maybe some walnuts.

  • annieseats

    I would expect a difference in texture and final outcome. Most recipes are designed with particular techniques for a reason. Feel free to experiment.

  • Rosanna

    These cookies are decadent, delicious, and huge!!!! Sounds like a dream, but oh so real.

  • Kriste

    I made these cookies last nite….OMG they are WONDERFUL! I actually made them smaller and adjusted the bake time to 13 mins. Perfect! I will be making these again and again and again! Thanks for such a GREAT recipe!

  • Kat

    I am making my fourth batch of these by popular demand ! Killer recipe! I’ve subbed one of the cups of chocolate chips for white chocolate chips or PB chips and they always turn out amazing!

  • Does the butter need to be cold before combining it with the sugar? Or should it be room-temperature? Sorry, I’m just confused. :)

  • annieseats

    Cold. Enjoy :)

  • Kris Robinson

    I just did the same thing with the peanut butter chips and they are DELISH!

  • wow amazing…i made them 1.5 oz size…soooo good!!

  • These were yummy. I made them about 1/3 the size and used regular cocoa-that’s what I had and dark chocolate chips. I will definitely keep this recipe and make them again.

  • Faith

    Good question! How much is a ‘stick’ of butter? We have large blocks and sometimes the blocks are divided into 4 sticks… is this what you mean?

  • annieseats
  • Sue Wright

    Finally got to make these tonight. I don’t have a stand mixer so I had to use my hand mixer. Was a little worried about the cold butter incorporating with the sugar but it worked out fine. Truly amazing cookies!

  • Sal

    Ummmm . . . YUM! The giant cookies are not for me though, I am too weak :) I made a double batch so it was fast to bake the 24 cookies. Due to my before mentioned weakness, I placed each cookie in a baggie and they are already in the freezer for lunches. Warning, Warning: THESE ARE DIET WRECKERS!

  • Regina Wade

    Is this recipe supposed to have vanilla extract in it? I made it and the cookies were rather bland. Thankfully, I taste-tested them after only baking only a dozen, so I added vanilla and they tasted better. The blandness might be the fault of my cocoa (Hershey’s dark), but I thought it was odd that a cookie recipe didn’t have vanilla extract in it.

  • annieseats

    Sorry to hear yours turned out bland, but no, they aren’t meant to have vanilla. I have made plenty of cookies without vanilla and have never thought of it as a “make or break” ingredient. I think the cocoa powder is likely the culprit here.

  • The dough is chilling in my garage as I type. These look fantastic!

  • Krissy

    I had a huge chocolate craving the other day and decided to make these cookies. I always keep Ghirardelli Cocoa Powder on hand, but I was out! All I had was Hershey’s Cocoa, which does not give me the results I want when baking. One thing I learned in culinary school, the better the chocolate, the better the flavor. They were absolutely delicious, but not as good as I know they would be
    if I had used a better cocoa powder!! Once you bake with something other
    than Hershey’s you will know the difference, and you will spend a
    little extra for that finer flavor!! I didn’t make them 4 oz just made them smaller so they would be kid friendly for my son. Turned out great! Thanks for the recipe!

  • I made these cookies this week. Actually I made half a recipe and made the cookies smaller. Since I’m one of those crazy people who still tastes raw dough, I thought the cookie was missing something. Since I always add vanilla when making fudge, I added one teaspoon and then tasted again. I like it better with vanilla but that may be a personal taste preference. My husband loved them!


    Is dark cocoa powder the same as Dutch processed cocoa powder?

  • annieseats

    No. You can buy dark unsweetened cocoa powder. Hope that helps!

  • Lexi Steur

    What is considered dark unsweetened cocoa powder, or can I use regular Ghirardelli unsweetened cocoa?

  • Laura Backer

    I used ghirardelli unsweetened cocoa powder and the cookies taste very bitter. Should I have used a sweetened cocoa powder? Or, is it really the dark chocolate that makes these so amazing?!

  • annieseats

    Regular versus dark unsweetened cocoa powder shouldn’t make a huge difference in this cookie. I’m not sure why they would be so bitter. It may be an issue with your baking powder.

  • annieseats

    You can use regular unsweetened cocoa powder (Ghirardelli, Hershey’s, etc.) but they won’t be as chocolatey. Hershey’s actually has a “dark” type of unsweetened cocoa and I assume some other brands do too.

  • Kory

    Excellent recipe! The family loved it!

  • My friend and I made these but with smaller dough balls and for some reason ours turned out MUCH thinner and thus kind of crispy…. we followed all of the directions and ingredients so we aren’t sure what happened. Do you have any suggestions on how to make them stay nice and thick?

  • annieseats

    I’m not sure. Did you use cold butter? And did you use the type of baking sheets described? If you really made no changes, I’m not sure what might have gone wrong. Most readers have had success with this recipe so it’s hard to say.

  • MrsRoche

    I would think it was because you used “smaller dough balls”. Maybe if you want to make them smaller, don’t squish them and it will turn out better.

  • Franziska Flemming

    the chocolate powder we get here in Germany is dutch processed chocolate powder (backkakao). it is next to impossible to get regular unsweetened chocolate powder in Germany. I always have to buy mine in the us, sadly.

  • Yes, we used silicone baking mats (I love those things!) and if I recall correctly we used cold butter. It would probably have to do with the dough ball sizes, I’ll have to try it again with larger dough balls. Even though they were a little crispy and thin, they were still really tasty. :)

  • Jess Agtuca

    Hi! I was looking for a recipe for a cookie that would be large enough to dip half in candy melts but still chewy. This recipe was perfect! I only did two things differently – I used organic cocoa powder (unsweetened and unprocessed) because I couldn’t find anything other than Hershey’s dark, and Ghirardelli 60% cacao bittersweet baking chips to balance the regular cocoa powder. I liked that these cookies weren’t too sweet because it would have been overkill with the candy melt. Anyway, they were a HUGE hit and the principle even offered to pay me for a dozen! Thank you!

  • Naomi

    These cookies are amazing! :) LOOOVE! I made them 2-oz, and they turned out great! :) Thanks for a great recipe!

  • Denise Smith

    Made them in 2 oz size, amazing recipe! It’s a keeper!

  • Huitau Rogerson

    I made them and added chopped brazil nuts absolutely delish..Ive never used cold butter before …but it worked ..Thanks for that xx

  • Rachel

    Tell you what, these will be a standard in my fam from now on! I’ve already got so many variation ideas – orange zest, mexican spices, walnuts, rolled in powdered sugar. I might never get to those variations though because this is so good as is!

  • These are so yummy! Not too sweet, which is how I like my cookies. My daughter’s friend made them for Valentine’s treats and my daughter shared a bit with me. I had to have the recipe!

  • Elleanor Eng

    These were good, especially for someone who doesn’t like things particularly sweet. This is the first time I’ve baked cookies with cold butter, and I found that they were super fluffy. I think I would have liked something with a more brownie-like consistency, but these certainly are great in their own niche. :) I’ve yet to find a recipe on your site I’ve disliked.

  • Kathryn Payton

    Tasty chocolate cookie! (no choc chips). I made 6 even balls, then split 3 of them to make 6 cookies. So I have 3 balls leftover. I might freeze ’em…might. Making the 2nd batch with walnuts lodges any final decision to stick ’em in the freezer right now.

    These cookies excellently hold their form. I might bake 17 or 18 mins next time (for a more cooked middle). Yet, the outer edges are perfectly, super slightly crunchy. The middle was just a tiny tad undone, but does not bother me, since, Roger, I used ‘flax eggs.’
    Roger that.

    I was surprised people said these weren’t sweet with 1 1/4 cups sugar. Seemed a bit much. But I promise your cookie won’t taste like a bowl of sugar.

    Adding choc chips probably would satisfy my sweet tooth. Because right now I want another cookie. Eating half would’ve been fine, but I wanted the whole thing.

    Thanks for this recipe, pictures, and story Annie!!!

  • Tammy S. Weibel

    I used regular Toll House cocoa powder. It is not as rich as the dark chocolate but plenty good! Also I added Reese’s peanut butter chips in addition to chocolate chips :-)

  • Casey Casey

    i made these once before turned out great but for some reason this time they stayed in a circle and didnt cook all the way through :[ what did i do??