Giant Double Chocolate Cookie

For 12 Servings (1 giant cookie), Giant Double Chocolate Cookie keeps the list centered on salted butter, semisweet or bittersweet chocolate chips and granulated sugar. Set aside about 29 minutes.

• Yield 12 Servings (1 giant cookie)
• Ready in 29 minutes
• Prep 15 minutes
• Cook 14 minutes

Ingredients

• 1/2 cup salted butter
• 1/2 cup semisweet or bittersweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• Extra chocolate chips (white chocolate chips or M&M's for sprinkling on top)

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave on 50% power for 1 minute. Stir and repeat 1-minute intervals until the chocolate and butter are melted and combined after stirring.
3. Stir in the granulated and brown sugars. Then whisk in the egg and vanilla.
4. In a separate medium bowl, whisk together the flour, cocoa, salt and soda. Stir the dry ingredients into the chocolate mixture until no dry streaks remain.
5. Line a large, rimmed baking sheet (11X17-inch) with parchment paper or foil (grease if using foil) and press the cookie into about a 10-inch circle. The dough may seem a bit soft but that's ok. If the dough is too soft to work with, refrigerate for 20-30 minutes.
6. Top the cookie with chocolate chips or M&M's, pressing them lightly into the dough.
7. Bake for 13-14 minutes. Don't overbake or the cookie will be a bit dry! Let the cookie cool completely on the baking sheet so it won't break upon transferring.

Let the center settle before you cut it, or the slices will slump.