Giant Double Chocolate Chip Cookies

Double chocolate means chocolate two ways. Half the chips get melted and blended directly into the dough, creating a deeply chocolatey base. The other half stay whole and get folded in, so you bite through the fudgy cookie and hit pockets of melted, gooey chips. It’s chocolate on chocolate in every bite.

Sour cream in the dough is the move that makes these stand out from standard chocolate chip cookies. It adds moisture and acidity that keep the centers soft and fudgy even after baking, and it creates a slightly tangy undertone that prevents all that chocolate from tasting flat.

These are bakery-sized giants. A full ¼ cup of dough (an ice cream scoop is ideal) flattened to 3 inches before baking. The 30-minute chill firms up the melted chocolate in the dough so the cookies hold their shape instead of spreading into thin, crispy discs.

Pull them at 10 to 12 minutes while still slightly soft in the center. They firm as they cool on the sheet.

Pro Tips

• Melt the chocolate chips gently. Microwave in 30-second bursts or use a double boiler. Scorched chocolate turns grainy and bitter and will ruin the whole batch.
• Use an ice cream scoop for consistent sizing. Giant cookies that vary in size bake unevenly on the same sheet.
• Don’t flatten too much. Pressing to 3 inches gives you thick, chewy cookies. Pressing thinner gives you crispy ones. Both are good, but thick is the goal here.

Variations

• Triple chocolate: Add white chocolate chips to the fold-in along with the semi-sweet for three distinct chocolate textures.
• Espresso boost: Add a tablespoon of instant espresso powder to the dry ingredients. Coffee intensifies the chocolate without adding coffee flavor.