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  • Writer's pictureSusie Csorsz Brown

One giant fudgy cookie

Sometimes, you need dozens of cookies. Sometimes you only need one. Sure, this is big enough to share but ... there are no rules when it comes to sharing cookies. Or at least not at our house.

We double the recipe because why not, and also we added sprinkles because we had some. You definitely don't have to do either. One very important thing to remember: do not over-bake the cookie. It will come out of the oven looking very wet and raw ... trust me, and take it out. Let it sit on the hot pan for a bit and it will solidify to an end result of a fudgy, yumminess that will definitely make it worth the effort.

Note: If you double the recipe for two giant cookies, just use one whole egg.

One Giant Fudgy Cookie


1.5 tablespoons (1.5 oz) unsalted butter, softened to room temperature

.5 tablespoons (.5 oz) cream cheese, softened to room temperature

1 tablespoon granulated sugar

2 tablespoons packed light or dark brown sugar

2 tablespoons natural unsweetened cocoa powder

1/4 teaspoon salt

2 tablespoons beaten egg (crack an egg, beat it, then use 2 tablespoons)

1/2 teaspoon pure vanilla extract

1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 cup semi-sweet or dark chocolate chips + 1 Tablespoon, divided

optional: 2 teaspoons sprinkles


Mix the softened butter, cream cheese, and sugars together with a small silicone spatula until creamed. Add cocoa powder and salt, and stir well. Stir in the beaten egg and vanilla.

In a separate bowl, whisk the flour and baking soda together. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.

Preheat oven to 350°F. Place dough in the refrigerator as oven preheats, even if it’s for only a few minutes. This will help keep the dough from spreading.

Line a baking sheet with parchment paper or silicone baking mat. Spoon the dough in the center of the baking sheet and mold into a mound using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top, if desired.

Bake for 14 - 16 minutes, or until the edges appear set. The cookie will look super soft in the center, but will firm up as it cools.

Cool the cookie on the baking sheet for 5–10 minutes before eating. Enjoy!

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