You know I have a monstrous cookie for every season… and, well, this is my Valentine’s Day/winter bulk up cookie! Incase you were wondering, they are EXACTLY as advertised: chocolate cookies that have a rich, gooey, chocolate ganache center. *Keyboard drop.*
My obsession with large cookies started after I made my DIY Levain cookies 3 years ago, and since then, I’ve loved to play with this recipe and see what else I can do with the big cookie “format.” I was going to make chocolate molten lava cakes for Valentine’s Day, but I quickly realized …. I don’t really have ramekins lying around to whip up molten lava cakes on a whim. Like, I do have them in the basement in my random item stash that I keep for work, but if I didn’t do this for a living, would I actually have ramekins hanging around? And would the average person have them in their kitchen? I’m not sure but my guess was “no.” So that’s when I thought, “what about chocolate molten cake….in a big, monstrous, gooey cookie,” anddddd now we’re here.
A few things I want to note before you get cooking!
Let’s talk filling! A little info on chocolate ganache and other filling options.
Chocolate ganache sounds fancy…and it is decadent….but it’s just so easy to make that it doesn’t deserve to seem fancy and intimidating anymore. We are making a super simple ganache with heavy cream and semi sweet chocolate. You could also use dark chocolate, but milk chocolate won’t really fly here. If you decide to go milk chocolate, just put a little Hershey’s Kiss inside the dough and it will melt as the cookies bake! If you like hazelnut and chocolate, you could use Nutella in the center of the cookies. I would still freeze it to firm it up a bit, then follow the same steps. If you prefer white chocolate filling, follow the same steps with some white chocolate chips! You can also swirl raspberry jam in there for some extra deliciousness.
MAKE AHEAD TIPS!
You can make the chocolate ganache up to a week ahead, leaving it in the freezer. You can also assemble the cookie dough balls and freeze for a few days before making them as well. So long as they are covered and stored properly, you can make them up to a week ahead. If they are uncovered, they could stand a night in the freezer without tasting like…well, a freezer. Use your judgement!
Not into the Valentine’s Day theme? That’s fine! Use sprinkles that fit your vibe… I think using your favorite team colors for the Super Bowl would be a great thing to do. Or, you could always go classic funfetti rainbow.
Free cooking class is also here so you can watch and learn!
My obsession with large cookies started after I made my DIY Levain cookies 3 years ago, and since then, I’ve loved to play with this recipe and see what else I can do with the big cookie “format.” I was going to make chocolate molten lava cakes for Valentine’s Day, but I quickly realized …. I don’t really have ramekins lying around to whip up molten lava cakes on a whim. Like, I do have them in the basement in my random item stash that I keep for work, but if I didn’t do this for a living, would I actually have ramekins hanging around? And would the average person have them in their kitchen? I’m not sure but my guess was “no.” So that’s when I thought, “what about chocolate molten cake….in a big, monstrous, gooey cookie,” anddddd now we’re here.
A few things I want to note before you get cooking!
Let’s talk filling! A little info on chocolate ganache and other filling options.
Chocolate ganache sounds fancy…and it is decadent….but it’s just so easy to make that it doesn’t deserve to seem fancy and intimidating anymore. We are making a super simple ganache with heavy cream and semi sweet chocolate. You could also use dark chocolate, but milk chocolate won’t really fly here. If you decide to go milk chocolate, just put a little Hershey’s Kiss inside the dough and it will melt as the cookies bake! If you like hazelnut and chocolate, you could use Nutella in the center of the cookies. I would still freeze it to firm it up a bit, then follow the same steps. If you prefer white chocolate filling, follow the same steps with some white chocolate chips! You can also swirl raspberry jam in there for some extra deliciousness.
MAKE AHEAD TIPS!
You can make the chocolate ganache up to a week ahead, leaving it in the freezer. You can also assemble the cookie dough balls and freeze for a few days before making them as well. So long as they are covered and stored properly, you can make them up to a week ahead. If they are uncovered, they could stand a night in the freezer without tasting like…well, a freezer. Use your judgement!
Not into the Valentine’s Day theme? That’s fine! Use sprinkles that fit your vibe… I think using your favorite team colors for the Super Bowl would be a great thing to do. Or, you could always go classic funfetti rainbow.
Free cooking class is also here so you can watch and learn!
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Wondering if you could freeze this after baking it? Need to make it for a party and won’t have time the day of.
The best thing to do is freeze the dough then serve them right out of the oven . Or just make them the day before and keep in the fridge until 1 hour before serving.