(Giant) Double Chocolate Cookies

Sometimes when a cookie craving hits it’s for a chocolate chip, peanut butter, or sugar cookie. But sometimes a cookie craving is combined with a craving for chocolate, and that’s where these cookies come in. Cocoa powder and chocolate chips come together to make one delicious, chocolatey cookie.

The original recipe calls for making these cookies “giant;” however, I decided to make mine half-sized. I thought the resulting cookies were just perfect, and I liked getting 24 medium-sized cookies rather than just 12 giant ones. These chocolate cookies are great with a glass of milk or some vanilla ice cream. Enjoy!

Looking for more chocolate cookie recipes? Here are a few favorites:

Double Chocolate Walnut Biscotti

Dark Chocolate-Espresso Cookies

Chewy Triple Chocolate Cookies

(Giant) Double Chocolate Cookies

Printable Recipe

Makes 12 very large or 24 medium-sized cookies

Ingredients:

  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1/2 cup dark cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1 teaspoon baking powder
  • 2 1/2 cups semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. 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. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
  2. To make giant cookies, divide the dough into 4-ounce portions (or divide into 12 equal pieces). To make medium-sized cookies, use a rounded tablespoon of dough for each cookie. 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.

Recipe from Annie’s Eats and My Baking Addiction, inspired by Levain Bakery


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