Giant Double Chocolate Cookie with Sea Salt

Master Giant Double Chocolate Cookie with Sea

Imagine it’s 10:00 PM on a Tuesday. You’ve had one of those days where nothing went quite right, and suddenly, the only thing that can save the evening is something warm, sweet, and deeply chocolatey.

I’ve been there standing in my kitchen, staring at a bag of flour, desperate for a treat that doesn't take three hours to chill. This recipe brings you the ultimate Giant Double Chocolate Cookie with Sea Salt, perfect for satisfying any sweet craving.

When you pull these from the oven, the first thing you'll notice isn't just the sight; it’s the way the Dutch processed cocoa smells like a professional chocolate shop. It’s that deep, earthy aroma that tells you this isn't just a standard sugar bomb.

We are going for a texture that sits right on the edge of a brownie and a cookie a velvety middle that practically melts when it hits your tongue.

We’ve all made cookies that turn out like hockey pucks or, worse, flat little grease puddles. I’ve spent way too many weekends testing hydration levels just so you don't have to. We're using an extra egg yolk today instead of a whole egg, which is my secret weapon for that chewy, fudge like interior.

Trust me, once you see that first chocolate puddle "shatter" under your tooth, you’ll never go back to store-bought.

The Science of the Chocolate Snap

Sodium Contrast: The flaky salt crystals on top draw out the hidden sweetness of the dark cacao by temporarily blocking bitterness receptors on your tongue. This makes the dark chocolate taste more intense without adding extra sugar.

Maillard Enhancement: Adding espresso powder doesn't make the cookie taste like coffee; it acts as a chemical catalyst that heightens the volatile flavor compounds in the cocoa beans. It creates a more complex, darker flavor profile that lingers.

While the oven is the gold standard for getting that perfect even rise, using a small skillet on the stovetop (then finished briefly under a broiler) can give you a "pizookie" vibe that's incredible.

However, for this specific recipe, sticking to the oven at 180°C ensures the 85g of dark chocolate chunks melt perfectly into the dough matrix without burning the bottom.

Chef Tip

Grate your 85g of unsalted European style butter while it’s still cold from the fridge, then let it sit for 5 minutes. This creates tiny "fat pockets" that steam during baking, giving you a much lighter, more sophisticated crumb than just creaming soft butter.

Essential Specs for This Bake

If you're a fan of high impact treats but want something with a bit more structural bite, you might find the technique here similar to the one used in our Soft and Chewy recipe. The key difference is the cocoa to flour ratio, which we've dialed in to keep things from getting dry.

Pantry Staples Component Analysis

To get that specific bakery style finish, you'll need to gather these exact amounts. Don't eyeball the 115g of flour use a scale if you have one to keep the cookie from becoming bready.

• 115g all purpose flour: The structure of our cookie. Why this? Provides enough gluten for chew without making the cookie tough or cakey. (Substitute: 1:1 gluten-free baking blend)
• 30g Dutch processed cocoa powder: For that deep dark color. Why this? It's less acidic than natural cocoa, resulting in a smoother chocolate flavor. (Substitute: Cacao powder for a more bitter edge)
• 0.5 tsp baking soda: Our leavening agent. Why this? Reacts with the brown sugar to create lift and browning. (Substitute: 1.5 tsp baking powder)
• 0.5 tsp espresso powder: The flavor booster. Why this? Intensifies the 60-70% cacao dark chocolate chunks. (Substitute: Very finely ground instant coffee)
• 0.25 tsp fine sea salt: For internal seasoning. Why this? Balances the 50g of granulated sugar within the dough. (Substitute: Table salt, but use slightly less)
• 85g unsalted European style butter: Higher fat content for better flavor. (Substitute: Standard unsalted butter)
• 75g dark brown sugar: For chew and molasses notes. (Substitute: Light brown sugar)
• 50g granulated sugar: Helps the edges get that "shatter" crispness. (Substitute: Coconut sugar)
• 1 large egg yolk: The secret to the fudgy center. (Substitute: 1 tbsp heavy cream)
• 1 tsp pure vanilla extract: For floral depth. (Substitute: Vanilla bean paste)
• 85g dark chocolate (60-70% cacao): Use a bar and chop it yourself! (Substitute: Semi sweet chocolate chips)
• 1 tsp flaky sea salt: For that iconic finish on this Cookie with Sea Salt. (Substitute: Maldon salt)

Professional Baker Equipment

You don't need a massive commercial kitchen to pull this off, but a few specific tools make the process much smoother. I personally love using a heavy duty baking sheet that won't warp under the heat of a 180°C oven.

• Digital Kitchen Scale: Essential for the 115g flour and 30g cocoa precision.
• Large Mixing Bowl: For the wet ingredients.
• Sifter or Fine Mesh Strainer: Essential for the cocoa powder.
• Silicone Spatula: For folding in those chocolate chunks without overworking the dough.
• Parchment Paper or Silicone Mat: Prevents the bottom from sticking or burning.

Complete Baking Guide

1. Heat the oven. Set your oven to 180°C and line a large baking sheet with parchment paper. Note: A preheated oven is non negotiable for the right spread.
2. Sift the drys. Combine 115g all purpose flour, 30g cocoa powder, baking soda, espresso powder, and fine sea salt in a bowl. Note: Sifting removes cocoa lumps that won't dissolve during baking.
3. Cream the fats. Beat the 85g butter with 75g brown sugar and 50g granulated sugar until the mixture looks like wet sand.
4. Incorporate the yolk. Add the egg yolk and vanilla extract, beating until the mixture turns pale and fluffy.
5. Merge the components. Fold the dry ingredients into the wet until only a few streaks of flour remain.
6. Add the chocolate. Fold in the 85g of chopped dark chocolate. Note: Keep some chunks aside to press into the top later.
7. Form the giants. Divide the dough into 4 large mounds (about 100g each) and place them far apart on the sheet.
8. The Bake. Bake for 18 minutes until the edges are set but the center still looks slightly soft.
9. The Salt Finish. Immediately sprinkle the 1 tsp of flaky sea salt over the warm cookies. Note: The heat helps the salt stick to the melting chocolate puddles.
10. Cooling. Let them rest on the pan for 10 minutes until they are firm enough to lift without breaking.

Chef Tip

For the most photogenic results, take a round cookie cutter or a large glass and "scoot" it around the cookie immediately after it comes out of the oven. This pushes the edges inward, creating a perfectly circular, thick Giant Double Chocolate Cookie with Sea.

Fixing Common Cookie Issues

We've all had those moments where the tray comes out looking nothing like the picture. Usually, it's a small tweak in temperature or timing that makes all the difference for your Chocolate Cookie with Sea Salt.

Preventing Excessive Spread

If your cookies look like flat pancakes, your butter was likely too warm or you over creamed the sugar. The sugar should be incorporated, but not whipped into a frenzy. If you’re baking on a hot day, pop the dough mounds in the fridge for 10 minutes before sliding them into the oven.

Fixing Dry Crumbly Texture

This usually happens if you’ve added too much flour. Always use a scale to hit that 115g mark exactly. If you don't have a scale, fluff the flour with a spoon before scooping it into your measuring cup to avoid packing it down.

Common Mistakes Checklist ✓ Always use a room temperature egg yolk to prevent the butter from curdling. ✓ Never skip sifting the cocoa powder; it's prone to stubborn lumps. ✓ Avoid over mixing once the flour is added, or you'll end up with bread like cookies.

✓ Don't bake on a warm cookie sheet; let it cool completely between batches. ✓ Wait the full 10 minutes of cooling time so the internal structure sets.

Simple Dietary Adaptation Ideas

Making a Double Chocolate Cookie with Sea Salt accessible for everyone is easier than you think. Since this recipe relies on the egg yolk for that fudgy bind, substitutions need to be high in fat to maintain the texture.

• gluten-free: Replace the 115g of flour with a high-quality 1:1 GF blend that contains xanthan gum. The texture will be slightly crispier but just as indulgent.
• dairy-free: Use a vegan butter stick (not a tub spread) and ensure your dark chocolate is dairy-free. The flavor remains excellent, though the "milk" notes will be subtler.
• Nutty Twist: If you want to add some crunch, swap 20g of the chocolate chunks for toasted walnuts or pecans. It adds a lovely savory note to the Cookie with Sea.

If you find yourself wanting a chocolate fix but don't want to turn on the oven at all, you might enjoy trying our No Bake Chocolate recipe which offers a similar level of decadence with zero baking required.

Scaling the Giant Cookie

If you want to make these for a crowd or just a very small party of one here is how you adjust the ratios without losing the magic.

Scaling Down (Single Cookie) To make just one massive cookie, use 1/4 of all ingredients. Since you can't easily use 1/4 of an egg yolk, beat the yolk in a small bowl and use about 1 teaspoon of it. Reduce the bake time by about 2-3 minutes.

Scaling Up (Batch of 8-12) When doubling or tripling, keep the salt and espresso powder at 1.5x the original amount rather than 2x. Too much espresso can lead to a metallic aftertaste. Work in batches to ensure the oven temperature doesn't drop too much when you slide the tray in.

Debunking Baking Myths

"Chilling the dough is mandatory for flavor." While chilling for 24 hours does develop deeper caramel notes, this specific Giant Double Chocolate recipe is designed for immediate baking. The high cocoa content provides enough flavor depth that you don't need to wait.

"Sea salt is the same as table salt." This is a big one! Table salt is much "saltier" by volume because the crystals are so small. If you used 1 tsp of table salt on top of these, they would be inedible. Flaky sea salt provides a burst of flavor without the overwhelming salinity.

Storage and Reheating Tips

Storage Guidelines These cookies stay fudgy in an airtight container at room temperature for up to 3 days. If you find they are losing their "shatter" on the edges, you can pop them back in a 150°C oven for 2 minutes to crisp them up.

Freezing Instructions You can freeze the unbaked dough balls for up to 3 months. Bake them directly from frozen, just add 2-3 minutes to the total time. Baked cookies also freeze well for up to 2 months; just wrap them individually in plastic wrap.

Zero Waste Tip If you happen to have any crumbs or a cookie that broke, don't throw them away! Crumble them over vanilla bean ice cream or use them as a base for a chocolate heavy parfait. The espresso and salt in the crumbs will make any store-bought ice cream taste like a gourmet treat.

Serving Suggestions and Pairings

The intensity of this Giant Double Chocolate Cookie with Sea demands a drink that can stand up to it. A cold glass of whole milk is the classic choice, but if you're feeling fancy, try a small glass of cold brew coffee. The acidity in the coffee cuts right through the 85g of rich butter and dark chocolate.

For a true dessert experience, serve the cookie warm with a scoop of salted caramel gelato. The contrast between the hot, melting chocolate chunks and the freezing gelato is the kind of thing they charge $15 for at high end restaurants.

You've got the salt, the sugar, the heat, and the cold it’s the ultimate sensory experience right in your own kitchen.