Now this, my friends, is a cookie. A whopper of a deep dark chocolate cookie, and it’s chock full of chocolate chips. It’s thick, chewy, and just sinful. The glass of milk is not just a prop – it’s a necessity in this case. These cookies definitely earn the title of “giant”, considering that 4 ounces of dough is used for each one. I’m not such a fan of quarter-pounder burgers, but quarter-pounder cookies? I’m totally on board. If you don’t have a kitchen scale yet (tsk tsk), here is the perfect excuse. How else will you know that each cookie is exactly 4 ounces? This is important business, people. Truth be told, I actually haven’t eaten an entire cookie at once. I keep eating half at lunchtime and half after dinner. Believe me, I could – I just like having dessert twice instead. I also froze half of the dough balls, and I know I’ll be thankful for that move when an emergency chocolate craving kicks in.
These cookies are a knock-off of the version sold at the popular Levain Bakery, whose claim to fame is…you guessed it, their giant cookies. This is a unique cookie dough. You start out mixing it just like any other cookie dough, but it is very thick and ends up requiring a brief hand kneading to be sure the ingredients are evenly distributed. It may seem a little strange but these cookies are worth it. These are definitely best enjoyed straight from the oven, but keep well in an airtight container. As with most cookies I make, I like to give the leftovers a 10 second warm up in the microwave before enjoying to make the chocolate chips all gooey and melty. Yum.
And, just because I think you can never have too many chocolate cookies:
Salted Double Chocolate Chunk Cookies
Chewy Triple Chocolate Cookies
Chewy Chocolate White Chocolate Chunk Cookies
Giant Double Chocolate Cookies
Yield: 12 very large cookies
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet 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.