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