I love this recipe because it combines everything I adore about homemade cookies and chocolate sauce in one giant dessert. It’s simple to prepare, and the results are pure comfort — warm, buttery cookie dough packed with melting chocolate pieces. The sauce is silky and decadent, making it perfect for celebrations, family gatherings, or cozy nights in. Plus, the aroma while it bakes is absolutely irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
120g butter, softened 1/2 cup caster sugar 1/2 cup dark brown sugar 1 egg 2 tbsp chocolate-flavored cream syrup 2 1/3 cups plain flour 1 tsp bicarbonate of soda 75g dark chocolate, roughly chopped 1/3 cup milk choc chips Vanilla ice-cream, to serve
For the chocolate sauce: 1/2 cup thickened cream 100g dark chocolate, chopped 2 tbsp chocolate-flavored cream syrup
Directions
I start by preheating the oven to 180°C (160°C fan-forced). I grease a 22cm round springform cake pan and line both the base and sides with baking paper.
In a large bowl, I use an electric mixer to beat the butter, caster sugar, and dark brown sugar until the mixture is light and fluffy. Then I add the egg and chocolate-flavored cream syrup, beating until smooth. I sift the flour and bicarbonate of soda over the mixture and mix until just combined. Finally, I stir in the chopped dark chocolate and milk choc chips.
I press the dough evenly into the prepared pan, flattening the surface gently. I bake it for about 35 minutes or until golden brown. Once done, I allow it to cool in the pan for about 10 minutes before serving.
While the cookie bakes, I make the warm chocolate sauce. I pour the cream into a small saucepan and bring it to a gentle simmer over medium-high heat. I remove it from the heat, add the chopped dark chocolate, and let it stand for 5 minutes to melt. Then I whisk until smooth and stir in the chocolate-flavored cream syrup. I keep it warm until serving.
To serve, I slice the cookie into wedges, drizzle with the warm sauce, and top with a scoop of vanilla ice cream. It’s pure indulgence in every bite.
Servings and Timing
This recipe serves 12 people and takes about 50 minutes in total — 15 minutes of prep and 35 minutes of baking.
Variations
Sometimes I like to add chopped hazelnuts or walnuts to the cookie dough for extra crunch. I’ve also used white or caramelized chocolate chunks for a twist. For a hint of saltiness, I sprinkle a pinch of sea salt flakes over the cookie before baking. If I’m in a hurry, I bake the dough in smaller portions for individual cookie desserts — they take about 10–12 minutes and are just as delicious.
Storage/Reheating
I store any leftover cookie (if there is any!) in an airtight container at room temperature for up to 3 days. To reheat, I pop individual slices in the microwave for about 15 seconds to warm them through. The sauce can be kept in the fridge for up to 3 days and reheated gently over low heat or in the microwave until smooth again.
FAQs
Can I make this without a springform pan?
Yes, I can use any ovenproof dish or cake tin, just make sure to line it with baking paper.
Can I prepare the dough ahead of time?
Absolutely, I can make the dough and refrigerate it for up to 24 hours before baking.
Can I make this gluten-free?
Yes, I can substitute the plain flour for a good-quality gluten-free flour blend.
Can I use milk chocolate instead of dark?
Yes, milk chocolate gives a sweeter flavor and works perfectly too.
How do I know when it’s baked?
The edges should be golden, and the center should still feel slightly soft — it will firm up as it cools.
Can I make the sauce thicker?
Yes, I reduce the amount of cream slightly or add a few extra pieces of chocolate.
What can I serve with it besides ice cream?
Whipped cream or fresh berries are lovely options too.
Can I freeze it?
Yes, I can freeze slices for up to 2 months. I reheat them in the microwave or oven until warm.
How do I keep the cookie soft?
I avoid overbaking — I want the middle to stay a little gooey for that perfect chewy texture.
Can I double the recipe?
Yes, I can double the ingredients and bake it in a larger tin, though it may need a few extra minutes in the oven.
Conclusion
This Giant Choc-Chip Cookie with Warm Chocolate Sauce is one of my ultimate comfort desserts. It’s warm, gooey, and indulgent — everything I want in a sweet treat. I love how easy it is to make and how impressive it looks when served with a drizzle of rich chocolate sauce and a scoop of ice cream. Whether I’m baking it for friends, family, or just myself, it always feels like a special occasion dessert that brings everyone back for seconds.
This Giant Choc-Chip Cookie with Warm Chocolate Sauce is an indulgent dessert featuring a gooey, chewy cookie packed with chocolate chunks and drizzled with silky warm chocolate sauce. Perfect for sharing, it’s a show-stopping treat that’s simple to make and absolutely irresistible.
Author:Amy
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:12 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
120 g butter, softened
1/2 cup caster sugar
1/2 cup dark brown sugar
1 egg
2 tbsp chocolate-flavored cream syrup
2 1/3 cups plain flour
1 tsp bicarbonate of soda
75 g dark chocolate, roughly chopped
1/3 cup milk chocolate chips
Vanilla ice-cream, to serve
For the chocolate sauce:
1/2 cup thickened cream
100 g dark chocolate, chopped
2 tbsp chocolate-flavored cream syrup
Instructions
Preheat oven to 180°C (160°C fan-forced). Grease and line a 22 cm round springform pan with baking paper.
In a large bowl, beat the butter, caster sugar, and dark brown sugar with an electric mixer until light and fluffy.
Add the egg and chocolate-flavored cream syrup, and beat until smooth.
Sift in the flour and bicarbonate of soda, then mix until just combined.
Stir through the chopped dark chocolate and milk chocolate chips.
Press the dough evenly into the prepared pan and flatten the surface gently.
Bake for about 35 minutes, or until golden brown around the edges and soft in the center.
Cool in the pan for 10 minutes before slicing.
Meanwhile, make the chocolate sauce: heat the cream in a small saucepan until just simmering, remove from heat, add the chopped chocolate, and let stand for 5 minutes. Whisk until smooth, then stir in the chocolate syrup.
Serve the cookie warm, drizzled with the chocolate sauce and topped with a scoop of vanilla ice cream.
Notes
Avoid overbaking to keep the cookie soft and chewy in the center.
Add chopped nuts, caramelized chocolate, or a pinch of sea salt for variation.
The cookie dough can be made ahead and refrigerated for up to 24 hours before baking.
Store leftover cookie in an airtight container for up to 3 days.
Reheat individual portions in the microwave for 15 seconds for that fresh-from-the-oven warmth.
