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


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  1. says

    These beautiful cookies look absolutely irresistible! I love their soft texture, and I’ve been dreaming of something chocolately like this… 😉

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