Giant Chocolate Cloud Cookies

To say eating one of these is a sure-fire way to cure any and all your chocolate cravings would be an understatement. Being over 3 inches in diameter and almost an inch tall, they’re bigger than the palm of my hand! I can’t help but love that.

Touted by Martha Stewart as chocolate sugar cookies, mine didn’t spread out into the thin cookie shown in her picture. Instead, they baked up ginormous! Cookies gone wild.

Aside from just being “big” they have so much more going for them.

They have a soft texture that is sturdy and dense all at the same time, sort of like cake, but not. More cookie than cake.

With a deep, rich chocolate flavor that is mostly unforgettable. Kind of like a chocolate cloud that fell to Earth because it didn’t belong. If only clouds were edible. And came in chocolate flavor.

Well, they do now.

Giant Chocolate Cloud Cookies

Rating: 51

Prep Time: 25 minutes

Cook Time: 13 minutes

Total Time: 38 minutes

Yield: 20 cookies

Giant Chocolate Cloud Cookies

Rich, soft, dense cookies big enough to satisfy any and all your chocolate cravings!


3 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
2 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
1 cup vegetable shortening, at room temperature
2 eggs
3 teaspoons vanilla extract
1 cup semi-sweet chocolate candy melts, for drizzling over top


  1. Preheat oven to 375 degrees F.
  2. In a large bowl whisk flour, cocoa powder, baking powder, and salt together.
  3. Mix butter and sugar with an electric mixer fitted with the paddle attachment on medium-high speed until pale and fluffy about 4 minutes. On medium speed mix in shortening, then eggs and vanilla; beat until creamy. On low speed add flour mixture a little bit at a time and mix until just combined.
  4. Line baking sheet(s) with parchment paper. Fill a 2 and 1/4 inch cookie scoop* with cookie dough and level off the top with the flat side of a butter knife. Drop the dough onto the baking sheets 3 inches apart and bake about 13 minutes until edges and tops are firm.
  5. Cool on sheets 5 minutes then remove to wire racks and cool completely. Melt chocolate and drizzle over tops.


-If using a different size scoop adjust baking time.

Adapted from Martha Stewart


Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Jessen says

    Soft and Chewy Cookies Beat Thin and Hard anyday!
    Great Recipe Reeni!! I have a question though: Is there any Substitute for Vegetable Shortening?? I’d like to make these for my Cookie Monster (Grandpa)this weekend, but don’t wanna buy shortening because I don’t bake much

    • says

      Hi Jessen! You can substitute butter – melt it and allow it to cool off first. But using butter instead could possibly change the cookie – they might spread out more than mine. If you make them let me know if they come out different, K? So I can let every one know! Have a great weekend!

  2. says

    My life motto is – the only thing better than a chocolate cookie…is a chocolate cookie the size of my hand. Wow. These are going to make me SO happy (and the most popular person in lab. For real.)

  3. says

    I could do anything crazy for one of these mouthwatering cookies!!! I love Martha Stewart and I love these super chocolate cookies. Great ^_^ Bye, have a good week end

  4. says

    Mommy got to daydreaming about chocolate cookies and forgot to say purrs to Moon! Give him extra kitty kisses from us!

    Angel & Isabella

Leave a Reply

Your email address will not be published. Required fields are marked *