Crisp, chewy and fudgy
Makes 16
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If you like giant cookies, or chocolate flavoured treats, this is just the thing for you. Our big chocolate cookie recipe ensures crisp edges alongside a soft, gooey centre that goes great with a dollop of nutella. The only challenge is to having to wait till they’ve cooled!


  • 2 cups (300 g) plain flour
  • 2 cups (300 g) plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 180 g butter, softened
  • 1 cup (220 g) brown sugar
  • ¼ cup (55 g) caster sugar
  • 1½ tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup (190 g) milk chocolate chips
  • 100 g dark chocolate, chopped
  • Nutella, to serve
Sift the flour, cocoa, bicarb soda and salt into a bowl.

In a large bowl of an electric mixer, beat the butter and sugars until pale and creamy. Beat in vanilla, egg and egg yolk until just combined. Fold in the sifted dry ingredients. Stir in ¾ of the choc chips and ¾ of the chopped chocolate.


Place a 30 x 60 cm sheet of baking paper on the bench and add the cookie mixture to the centre. Form into a long log that is approximately 5 cm in diameter; roll up to enclose in the baking paper; refrigerate for 1 hr.


Preheat oven to 180 C (160 C fan-forced). Line two oven trays with baking paper.


Cut the cookie log into 2 cm rounds and place on to the prepared trays. Bake for 13 mins, then remove trays and gently press remaining chocolate chips and chopped chocolate onto the top of cookies. Bake for a further 8 mins. Cool on trays for 5 mins, then cool completely on a wire rack.


Serve with a dollop of Nutella for extra indulgence, if desired.

Cookie dough suitable to freeze. Not suitable to microwave.


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