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Giant Valentine's Day Cookies

These giant customizable cookies are perfect for expressing your love. Soft and chewy with a rich chocolate flavor, they are an easy and delightful treat for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 2 cookies
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 3 tbsp unsalted butter, softened to room temperature Kerrygold preferred for flavor
  • 1/3 cup brown sugar, packed Adds caramel-like flavor
  • 2 tbsp granulated sugar Balances sweetness
  • 1/2 egg beaten Store the remaining in the fridge
  • 3/4 tsp vanilla extract Pure vanilla is best, Nielsen-Massey recommended
  • 1/2 cup plus 1 tbsp all-purpose flour, sifted For fluffiness
  • 1 1/2 tbsp cocoa powder Hershey’s Special Dark recommended
  • 1/4 tsp baking soda For lift
  • 1/4 tsp espresso powder Optional, enhances chocolate flavor
  • 1/8 tsp salt Balances sweetness
For the mix-ins
  • 1/3 cup chocolate chips Semi-sweet or milk chocolate based on preference
  • 1/4 cup candy-coated chocolate pieces For color and crunch

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
Mix Wet Ingredients
  1. In a medium bowl, combine melted butter, brown sugar, and granulated sugar. Stir until pale and fluffy.
  2. Mix in the beaten egg and vanilla extract until fully combined.
Mix Dry Ingredients
  1. In a separate bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt until free of lumps.
Combine Ingredients
  1. Gradually fold the dry mixture into the wet mixture until just combined.
  2. Gently fold in the chocolate chips.
Bake
  1. Transfer dough onto the baking sheet, shaping it into a 7-inch circle. Press candy-coated chocolates into the top.
  2. Bake for 12-14 minutes until edges are set, but the center is slightly underdone.
Cool
  1. Let the cookie cool on the baking sheet for at least 5 minutes before transferring it to a cooling rack.

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days. Dough can be shaped and frozen for up to 3 months.