Week 8: XXL Death by Chocolate Cookies from Sally’s Baking Addiction

Today is my birthday, and so I thought what better way to celebrate it than by making cookies that go by the name “Death by Chocolate?”

This recipe can go two different ways, and so I made the recipe…two different ways. I first started off by making the single large cookie thinking that it wasn’t going to be that big, but little did I know how big the cookie would end up being…

Yes, a 6″ diameter cookie. I had to use my measuring tape to prove the size of it.

So it’s bigger than I thought it would be, but it is tasty!

I also made 4 smaller cookies using the same recipe, and luckily they’re a little more reasonable in size at about 4″ in diameter.

If you want a simple cookie recipe that you can whip up easily for a tasty treat, this is definitely one of the easiest recipes that I’ve made that has a rich taste for the amount of time needed to make this happen. The amount of effort required to make this recipe versus the resulting taste puts this very high up on my recommendation list.

Baking Notes:

  • This recipe can be made using two small bowls, and you don’t need a fancy stand mixer to make these either, let alone a hand mixer. A spoon for mixing the wet ingredients, a fork for the sugars, and a small whisk for the flour mix are the major utensils you’ll need for this.
  • Make sure you mix the sugars together before you mix it with the butter.

Ingredients:

  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 2 Tablespoons (25g) granulated sugar
  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup (32g) all-purpose flour (spooned and leveled)
  • 2 Tablespoons (11g) natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (55g) dark chocolate chips + 1 Tablespoon, divided (or semi-sweet chocolate chips)
  • optional: sprinkles

Instructions:

  1. Preheat oven to 350°F (177°C). Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
  3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
  4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.

Notes

  1. Smaller Cookies: You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes.

Source

Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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