Giant Double Chocolate Chip Cookies.

I know, what you are thinking. There is this guy, and it’s almost Valentine’s day, and we aren’t really together at all, but I sure wish that we were.

I can read minds.

So, idea. Make him these cookies. He will love you, guaranteed. He might even buy you one of those cardboard hearts with the four little chocolates in it. That’s when you know it’s love.

These cookies have rich, chocolatey dough that tastes like fluffy truffles (kids-don’t eat the dough; it’s bad for you, so they say), moist all the way through, and they are the size of your hand. Seriously, I am going to rename these the ‘Dreams Come True’ cookies.

Cheesy, I know. My specialty.


I made these for our Superbowl Party, and they were such a hit! They were named the ‘change your life’ cookies by a couple of the guys.

I know, flattering, right?

I won’t say much more, cause there are no words.

Giant Chocolate Chip Cookies
make 1 dozen
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.



Source: Annie’s Eats, who got it from My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery

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