Sometimes I worry about turning into a baking snob.
I already find myself turning my nose up at boxed cake mixes and canned frosting, when only 2 years ago I myself proudly baked a cake using a box mix, and topped it with canned chocolate frosting. Now I find the idea of a boxed mix repulsing.
These cookies aren’t very hard to make, but they do require a tiny bit of kneading the dough, just to make sure that all of the chocolatey goodness is well combined. They are really big and I was not able to finish a whole cookie in one sitting, but I find it a lot more appealing when it’s bigger.
That’s what she said?
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.
Source: Annie’s Eats