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These giant chocolate sugar cookies, soft and puffy, rolled in coarse sugar with deep chocolate flavor from 2 kinds of chocolate are sure to be a hit.

I’ve been dreaming up this cookie for a while now. My Gram’s soft sugar cookies needed a chocolate version because chocolate! These soft chocolate cookies have everything the original cookies have, just with the added chocolate.

I think these cookies would be incredible as ice cream sandwiches with caramel sauce and chocolate caramel swirl ice cream. You can also load them up with your favorite chocolate candy, perfect for leftover Halloween candy. I’ve done this a couple times with Heath bars, and let me tell you, it’s one of the best cookies I’ve made in a while.

Regardless, these chocolate sugar cookies are packable take anywhere cookies, perfect for potlucks, your kids’ sports team’s snacks, bake sales and more. They’re still unfussy and easy to make, just dressed up a little bit with the added chocolate.

Grab the chocolate chips–let’s bake something awesome.

Giant Chocolate Sugar Cookies

chocolate sugar cookies on plate and closeup of same cookies with text overlay

Why you’ll want to make a batch pronto

Heath bar chocolate cookies on plate with teapot

Chocolate: that is all.
Versatility: add your favorite kind of chocolate (or chocolate adjacent) candy: Heath bars, M&Ms, Reese’s, Reese’s Pieces, Snickers, Mr. Goodbar, Milk Duds, Kit Kat, Butterfinger, Twix–they’re all good here. When you inevitably have a glut of Halloween candy, cut it up and repurpose it into these cookies. Shoot, if it’s Easter, use some Cadbury Mini Eggs. You’re welcome.
Take them anywhere: Though they’re soft, these cookies are perfectly packable. I could see these at tailgating, Superbowl parties, potlucks, or pretty much anytime you want to bring something impressive but easy to make.

Ingredients for Chocolate Sugar Cookies

Chocolate chips
Butter
Oil: preferably good quality cold-pressed safflower or sunflower like La Tourangelle sunflower
Granulated sugar
Powdered sugar
Eggs
Vanilla paste or vanilla extract

All-purpose flour (520 g)
Dutch process cocoa such as Hershey’s Special Dark or Droste
Baking soda
Cream of tartar
Salt
Share pack of mini chocolate bars like Heath bars (optional)

ingredients for chocolate sandwich cookies

Equipment for making chocolate sugar cookies

chocolate sugar cookies dough balls with cookie scoop

Cookie scoop: these are BIG cookies. I use my Vollrath yellow scoop for these (1 7/8 oz). You can eyeball it too, but the scoop makes things easy.
1/2 sheet pan: Because these cookies are baked soft, the sheet trays need to cool completely before you take the cookies off and bake another batch. As such, if you have 4 pans, you can bake the batches without stopping. 2 also works, just know you’ll have to cool the pans before baking another batch.
Parchment: keeps the cookies from sticking to the pans.

How to make the best chocolate sugar cookies

smashed Heath bars with rolling pin and Heath bar pieces

Leave candy for up top: Whatever candy you choose to add to your cookies, be sure to leave some for the tops of the cookies for decoration. Chop up the rest and put them in the dough. The cookies will look prettier, and people will know at a glance what’s in them.
Roll in raw sugar: Raw sugar is a little coarser than regular granulated sugar. If you have it, it adds a nice crunch, and you can see it a little better on the final cookies.
Don’t overbake: it can be hard to tell when chocolate cookies are done because of the color. Just like with the soft sugar cookies, allow the cookies to finish baking by cooling them completely on the sheet trays.

How to fancy up these cookies

Drizzle with caramel sauce.
Ice cream sandwiches: Cinnamon ice cream, chocolate caramel swirl, or cookies and cream would be especially good.
Make a giant jam thumbprint with pistachio butter.
Make it orange: skip adding the candy and chop up 1/2 cup candied orange peel for a truly sophisticated cookie.

More giant cookies

Giant chocolate sugar cookies

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Author: Elizabeth Farr
Total Time: 1 hour 14 minutes
Yield: 25 cookies 1x

Print Recipe

Description

Big puffy sugar cookies get a healthy dose of chocolate for the ultimate bakery style giant chocolate cookie. Make them plain or add your favorite chocolate candy, perfect for using up holiday candy.

Ingredients

Scale

Dough

3/4 cup chocolate chips
2 sticks butter, at room temperature (227 g)
1/4 cup oil (preferably cold-pressed safflower or sunflower, see note) (59 mL)
1 cup granulated sugar (200 g)
1 cup powdered sugar (120 g)
2 large eggs
1 teaspoon vanilla extract or vanilla paste
4 cups all-purpose flour (520 g)
6 Tablespoons Dutch process cocoa such as Hershey’s Special Dark or Droste (30 g)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Share pack of (10.2 oz) mini Heath bars or other chocolate covered toffee

Finishing the cookies

1/2 cup raw sugar or granulated sugar

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Instructions

Melt the chocolate in a small bowl in the microwave for about a minute, stopping to stir every 15 seconds or so. Set aside the chocolate to cool slightly.
If you’re adding candy, break 13 of the mini Heath bars in half to give you 26 pieces (you’ll need 25). Set these aside in a small bowl. Chop or smash the rest of the bars into coarse pieces.
Beat the butter in a stand mixer or with a hand mixer just to soften it. Slowly drizzle in the oil with the mixer on until you have a smooth mixture of butter and oil.
Add in the sugars and beat to combine.
Mix in the eggs and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
Fold the melted chocolate into the batter.
Whisk the flour, cocoa, baking soda, cream of tartar, salt, and the chopped Heath bar pieces in another bowl.
With the mixer on, slowly add the flour to the liquid mixture just until combined.
Chill the dough for 30 minutes.
Towards the end of the chilling time, preheat the oven to 350 F (180 C). Line sheet trays with parchment (you’ll need 4, but use as many as you have less than 4).
Scoop out large balls of dough (a little less than 2 oz). Spread the sugar (or sprinkles) in a pie plate or other shallow dish. Roll the dough balls in your hands, then in the sugar.
Place 6 balls on a sheet tray, then flatten them slightly with a glass dipped in sugar. Press a Heath bar piece into the center of each cookie if you’re using them.
Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes. After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were). Bake for 6 more minutes (12 minutes total).
Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
Keep baking cookies, making sure you start with cooled pans if you don’t have 4 pans.
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze these cookies or the dough itself for up to 3 months.