If you are looking for a big cookie with tons of chocolate flavor, then look no further. This cookie has it all! Dark chocolate mixed with semi-sweet chocolate chips. What more could a chocolate lover ask for? The cookie is really big and chewy in texture. Everything I want in a cookie. I’ve made it a couple times now and the second time I made it, I wanted to see if changing the size changed the texture. When I did that, I made sure to cut back the baking time by a couple minutes. Thankfully, the smaller cookies tasted just as good as the huge ones I made before. This recipe will become a favorite of yours and your loved ones. It won’t disappoint.
Giant Double Chocolate Chip Cookies:
Makes 12 very large cookies
- 1 cup (2 sticks) cold, unsalted butter, cubed
- 1 1/4 cup sugar
- 2 large eggs
- 1/2 cup dark cocoa powder
- 2 1/4 cups all-purpose flour
- 1/4 tsp. coarse salt
- 1 tsp. baking powder
- 2 1/2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.
- Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
- Divide the dough into into 12 equal pieces (4 oz each). Roll each portion of dough into a ball and flatten just slightly into a disc. (The cookie does not spread out a lot) Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
Source: Annie’s Eats from My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery
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