Friday, March 30, 2012

Giant Double Chocolate Cookies



It's been a while since I've given you all a dessert.  Sadly, the reason is because most of my baking adventures lately have ended in major failure.  I've baked a few other things, but they've all been tried and true recipes - like these banana muffins - so that I don't get too depressed to bake!  However, I have returned to baking because yesterday was "Budget Day."  It is the day the Government releases the budget for the new fiscal year, and it means that I stayed at work much later than usual.  So, I made cookies as a pick-me-up for the long day at work!

These cookies are seriously chocolate-y and seriously huge.  One cookie is probably the equivalent of three normal size cookies. They are also quite dense, so don't be surprised by the step below that says to knead the cookie dough.  I'm so glad that these cookies turned out well!  Maybe I will return to baking after all :)

Giant Double Chocolate Cookies

1 cup cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I used regular)
2¼ cups all-purpose flour
¼ teaspoon coarse salt
1 teaspoon baking powder
2½ cups semi-sweet chocolate chips (I used dark chocolate chips)

Preheat the oven to 350˚ F.  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 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  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, originally from Parsley, Sage, Desserts, and Line Drives (inspired by Levain Bakery).

4 comments:

  1. My absolute favorite type of cookie......yum, wish you were coming home this weekend to bring some!

    ReplyDelete
  2. Yum!!! I could use some of these right now. Hope you have a wonderful trip to PHX!

    Mandy
    Kini Style & Klury.com

    ReplyDelete
  3. These look huge and delicious! Nothing better than chocolate on chocolate :)

    ReplyDelete

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