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 and can be prepared in less than 10 minutes!
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
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
- 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
Tried this recipe?Let us know how it was!