Giant Double Chocolate Cookies

Giant Double Chocolate Cookies – Technically these are a re-post of these cookies…sort of. When I made them the first time, I added a third chocolate and didn’t make them a giant size. They were very delicious but when I wanted a chocolate cookie after a few unsuccessful situations in the kitchen, I turned the original that Annie posted.

These are a whopping 4 ounces each, absolutely full of chocolate-y goodness, and will cure any sweet tooth that you might have. Jack helped me put these together and we shared a cookie over the course of the day – they are honestly that big and rich. When James came home from work, he picked up the bag that had 5 cookies in it and immediately commented on how heavy they were. Then he poured a glass of milk and devoured a cookie. 😉

I took a note from Annie and froze half of the dough in already rolled balls so that I can bake 1 or 2 at a time when a chocolate craving hits. We’ll see how long they last in the freezer…surely it won’t be too long.

Giant Double Chocolate Cookies

Giant double chocolate cookies

Printable Version

  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1¼ cup granulated sugar
  • 2 large eggs
  • ½ cup dark cocoa powder
  • 2¼ cups all-purpose flour
  • ¼ tsp. coarse salt
  • 1 tsp. baking powder
  • 1 ¼ cups semi-sweet chocolate chips
  • 1 ¼ cups bittersweet chocolate chips

1. Preheat the oven to 350˚ F and line 2 baking sheets with parchment paper; set aside.

2. In the bowl of an electric mixer, combine the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Add in the eggs one at a time, scraping down the bowl after each addition.

3. Beat in the cocoa powder until combined. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Beat in chocolate chips.

4. Divide the dough into 4 ounce portions (or into 12 equal pieces). Roll each portion of dough into a ball* and then flatten just slightly into a disc.

5. Place 6 dough balls onto a prepared baking sheet, spacing a few inches apart. Bake for 16-20 minutes, until mostly set. Allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

*If freezing, place baking sheet with shaped dough balls into the freezer until mostly frozen, at least 1 hour. Place dough balls into a freezer safe container for storage. When ready to bake, allow dough balls to thaw enough so that they can be slightly flattened into discs. Bake as directed.

slightly adapted from Annie’s Eats, via My Baking Addiction, Parsley, Sage, and Sweet, inspired by Levain Bakery.

Giant Double Chocolate Cookies

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