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.
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.
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!
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.
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.
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.