When you’re a poor foodie you have to get creative when you want to give a gift or say thank you. As I’ve said a bajillion times, I just started my last semester of Culinary School (wheeee!). As you probably know, college books are expensive! So when two different friends volunteered to give me their used books for this semester I was extremely grateful. I only know one way to say thank you and it must involve the kitchen. Minutes after resolving to bake something delicious I stumbled on this recipe from Smells Like Home and I knew instantly what I would be making for my friends.
I have never had to weigh a cookie before this recipe and at 4 oz a piece these cookies are huge! They weren’t dry or too fudgy, like I feared they would be. These by no means were on our diet but I had to test taste one before giving them out as a thank you gift! Hubby and I split one and loved how chocolatey the cookie tasted. Most importantly my friends loved the cookies too! If you are looking for a cookie that certainly isn’t your standard cookie, give this recipe a try!
P.S. Thank you Suzanne and Frank! You guys are the best!
Giant Double Chocolate Cookies
Source: Smells Like Home
2 sticks unsalted butter, cold and cubed
1 1/4 cups + 2 tbsp granulated sugar
1/2 cup good quality dark cocoa powder
2 1/4 cups all-purpose flour
1/4 tsp Kosher salt
1 teaspoon baking powder
2 1/2 cups semi-sweet chocolate chips
Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar 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. On low speed, stir 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 with slightly damp hands to prevent sticking, knead briefly by hand to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions (yields 11 cookies) or divide into 12 equal pieces. Again with slightly damp hands, roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, two inches apart.
Bake 16-20 minutes, until you’re just able to lift the edges up off the pan without breaking the dough. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.