quarter pound double chocolate cookies
loosely based on levain bakery
2 and ¾ sticks of room temp unsalted butter
¾ cup granulated white sugar
¾ cup packed light brown sugar
2 large eggs
2 TB half & half (or cream)
1 ½ ts pure vanilla extract
3 cups all purpose flour
½ cup + 2 TB cocoa powder
½ ts cinnamon
Oversized ¾ ts sea salt
1 and ½ ts baking powder
½ ts baking soda
2 cups (60% or higher cocoa) dark chocolate chips or chopped chocolate
In a mixing bowl, using an electric mixer, or by hand beat butter and both sugars just until creamy. Don’t overbeat. Add in the eggs, vanilla, and half & half and beat just until incorporated.
In another bowl mix the flour, cocoa powder, cinnamon, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips.
Keep in mind this dough is very hard and thick. I like to chill my dough for at least 3 hours before using.
Divide dough into 12 big 4 oz lumps.
Mold into HUGE golfballs; do not press flat! Keep them as balls on the cookie sheets. Bake on ungreased cookies sheets (one sheet at a time).
Put the cookies in a 365 degree oven for about 12 minutes, rotate pan, then bake another 8-10 minutes OR until the cookies are just set. It will be hard to tell when the cookies are done. Recipe by dawn finicane. Look for crackles on side, cooked tops and semi-firm; they should be a bit soft in the middle. Don’t overbake or they will turn into scones. Once baked don’t try and move the cookies off the pan, they will break apart, let them chill a bit before touching.
Once they are completely cooled, dip the tops in melted dark chocolate (or milk chocolate). Makes 12 giant cookies.