Giant Double Chocolate Chip Cookies *with marshmallow!
Rich. Chewy. Gooey. The perfect summer treat for a chocolate lover!
These Giant Double Chocolate Chip Cookies are so simple to make, packed with chocolate, and crisp/chewy in all the right places!
This recipe requires no refrigeration, can be prepared in less than 10 minutes, and has several steps where you can stop, mix/smell/taste the chocolate, and enjoy the moment!
The addition of marshmallows to this double chocolate cookie add that chewy, gooey centre that makes for the ultimate campfire treat! This cookie is an adaptation of my favourite chocolate chip cookie and is sure to have you coming back for seconds! Bring these to your next party and you’ll be sure to have everyone talking!
To make these cookies you will need:
- Butter
- Sugar (mixture of Granulated and Light Brown Sugar)
- Cocoa (unsweetened, dutch processed or other rich/dark cocoa powder)
- Eggs
- Flour (All-purpose)
- Chocolate Chips (mixture of Dark chocolate and Milk chocolate!)
- Marshmallows (large, torn in half!)
- Baking essentials: baking soda, vanilla extract, salt
Let’s make some Giant Double Chocolate Chip cookies:
Start by preheating your oven to 350F (325F for convection bake). Line 1 (or 2) baking sheets with parchment paper. The more baking sheets you have, the more cookies you can make at one time! Set baking sheet(s) aside.
In a large bowl, use an electric mixer to beat together sugars (combination of light brown sugar and granulated sugar) with softened butter.
Mix…mix…mix…
To the butter mixture, add eggs (one at a time) and vanilla extract. Stir until combined and scrape sides of bowl once more to incorporate all of the ingredients.
In a small bowl, add flour, cocoa, baking soda, and salt. Whisk mixture to aerate and sift.
Mix…mix…mix…
Slowly add dry (flour/cocoa) mixture to the wet (butter/sugar/egg) mixture, beating on low speed until just combined.
Mix…breathe…smell…
Add chocolate chips (mixture of dark and milk chocolate) to the batter. Stir until combined.
Slow down…enjoy the moment of mixing!
Using a large cookie scoop or making 3 tbsp portions of cookie dough with your hands, scoop dough onto baking sheet, spaced at least 2″ apart.
Tear your large marshmallows in half. Add half of each marshmallow to the top of each cookie.
Form cookie into a ball around the marshmallow – allowing only a small hole of marshmallow to be visible!
Bake cookies at 350F for ~18-22 min or until the edges are firm to the touch and cookie has spread (mine were perfect after 20 min at 325F convection bake).
Let cool on baking sheet and enjoy!!
Giant Double Chocolate Chip Cookies *with marshmallow!
Ingredients
- 1 cup Unsalted Butter softened, room temperature
- 1 1/2 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Eggs large, room temperature
- 2 1/3 cups All-purpose Flour best measured by spooning flour into measuring cups!
- 2/3 cup Cocoa unsweetened – dutch processed cocoa or similar rich/dark cocoa
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 1/2 cup Chocolate Chips (Dark and Milk Chocolate!)
- 9 Marshmallows large
Instructions
- Preheat oven to 350F (325F for convection bake). Line 1 or 2 baking sheets with parchment paper or silicone baking mat- this depends on how many batches you would like to make at a time. Set aside.
- In a large bowl, use an electric mixer to beat sugars (brown and granulated) with butter.
- To the butter mixture, add eggs (one at a time) and vanilla extract. Stir until combined and scrape sides of bowl to well incorporate all of the ingredients.
- In a small bowl, add flour, cocoa, baking soda, and salt. Whisk mixture to aerate and sift.
- Slowly add dry (flour/cocoa) mixture to the wet (butter/sugar/egg) mixture, beating on low speed until just combined.
- Add chocolate chips (mixture of dark and milk chocolate) to the batter. Stir until combined.
- Using a large cookie scoop or making 3 tbsp portions of cookie dough with your hands, scoop dough onto baking sheet, spaced 2" apart.
- Add 1/2 of each marshmallow to the top of each dough scoop and form it into a ball around the marshmallow. (tip: allow only a very small hole of marshmallow to be seen! This will make for a beautifully cracked cookie!)
- Bake cookies at 350F for ~18-22 min or until the edges are firm to the touch and cookie has spread (mine were perfect after 20 min at 325F convection bake).
- Let cookies cool on baking sheet and enjoy!!
Notes
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don’t add too much flour to these cookies and end up with dry cookies
- The cookies will continue to crack as they cool!
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night ooey gooey Double Chocolate Chip cookie snacking needs
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