One giant double chocolate cookie

Mix the softened butter, granulated sugar, and brown sugar together with a spoon, fork, or small silicone spatula until creamed. (Or use a handheld or stand mixer fitted with a paddle attachment on medium speed.) Stir in the beaten egg and vanilla. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips. Preheat oven to 350°F (177°C). Place dough in the refrigerator as oven preheats, even if it’s for only a few minutes. Line a baking sheet with parchment paper or silicone baking mat. Spoon the dough in the center of the baking sheet and mold into a tall ball or mound using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips.

Bake for 18–22 minutes, or until the edges appear set. The cookie will look super soft in the center, but will firm up as it cools. Cool the cookie on the baking sheet for 5–10 minutes before eating. Store leftovers (if there are any!) covered at room temperature for up to 5 days.