If you’re a chocolate lover, these Giant Chocolate Cookies are for you! They’re made with part cake mix and part flour, and formed into 1/2 cup dough balls for huge chocolate cookies that are drool worthy.
After making my Giant Funfetti Cookies, I couldn’t help but dream up a million other giant cookie ideas. I love how using a cake mix with these cookies gives them flavor and a soft texture, but the butter and additional flour keeps them chewy and not cake-like. Of course, being a die-hard chocolate lover, I had to create a Giant Chocolate Cookie version next. And believe me, these are NEXT LEVEL chocolate cookies! The chocolate flavor is intense and so, so good.
Ingredients in Giant Chocolate Cookies
Butter – this chocolate cookie recipe starts with cold butter that has been cut into smaller pieces. This keeps the cookies from spreading too much and allows us to make them giant.
Eggs and Egg Yolk – the two extra egg yolks help keep these cookies super chewy.
Chocolate Cake Mix – I’ve tested this with a couple of different brands of chocolate cake mixes and they all worked well. Additionally, I’ve used Dark Chocolate cake mix, Chocolate cake mix, and a Triple Chocolate Fudge cake mix and they were all great.
Chocolate Chunks – I used dark chocolate chunks because I love the big pieces of chocolate as opposed to chips, but you can definitely use chocolate chips – milk chocolate, semi-sweet, or dark chocolate.
Giant Chocolate Cookies FAQ’s
Why do I need to use cold butter?
Using cold butter in this giant chocolate cookie recipe will keep them from spreading out too thin. We want giant cookies, but not super thin giant cookies. These chocolate cookies are giant sized AND thick – the ultimate combination!
Why do I need to cool them completely?
I mean, you don’t HAVE to, but they will be much easier to eat if they are cooled. Straight from the oven, they will be quite difficult (impossible?) to pick up. These chocolate cookies are purposely baked until *just* done – and no more. This means the middles are still quite soft straight from the oven and they need the time to cool to keep their shape when handled.
How do you store Giant Chocolate Cookies?
These are best stored in an airtight container. I like keeping them in a 9×13″ covered baking dish so I can spread them out and they have room to sit on top of the other ones without being squished into a smaller tupperware.
What brand of cake mix do you use?
I’ve used a variety of brands of cake mix while testing this recipe including Duncan Hines, Pillsbury, and Betty Crocker, all which good results.
Like this recipe? Check these out, too!
Giant Chocolate Cookies
- 1 cup cold butter, cut into smaller chunks
- 1 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 box chocolate cake mix
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup dark chocolate chunks, plus more for topping if desired
- Place butter in a large bowl with electric mixer.
- Beat the butter until creamy, about 1-2 minutes. If you're using a stand mixer (as opposed to a hand mixer) you will probably need to scrape the sides down once or twice.
- Add the sugar and beat in until combined, about 1 minute.
- Add the eggs, one at a time, followed by the egg yolks, scraping down the sides of the bowl as needed.
- Add the baking powder, baking soda, and salt, and mix until combined.
- Add the cake mix, mixing until combined.
- Add the flour and cocoa powder, mixing until combined.
- Add the chocolate chips and mix until combined.
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Form the dough into 1/2 cup sized dough balls. This recipe will make 8 large cookies.
- Place 3 dough balls on each cookie sheet. Press additional chocolate chunks onto the tops of the cookies and slightly press the cookies down to flatten. If you want them super thick and less spread out, don't press them down to flatten.
- Bake the cookies (one sheet at a time) for 9-10 minutes.
- Cool on the cookie sheet for 10-15 minutes and then transfer to a cooling rack to cool completely. Since these cookies are so large, it's important to cool these completely, otherwise they may be too soft to pick up.
- Repeat with the remaining two dough balls on the first baking sheet that you used.