Gigantic Triple Chocolate Cookies
makes 10-12 gigantic cookies
2 1/4 cups flour
1 teaspoon baking powder
scant 1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 1/4 cup sugar
2 eggs, at room temperature
1/2 cup dutch-process cocoa powder
2 cups semi-sweet chocolate chips
3/4 cup dark chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until lightened in color and fluffy, about 3-4 minutes. Add eggs one at a time, scraping the bowl after each addition. With the mixer on low, add the cocoa powder and mix until well blended. Add the dry ingredients and mix until just incorporated. Using a spatula, fold in the chocolate chips.
Transfer the dough to a work surface and briefly mix by hand to incorporate any crumbly bits left at the bottom of the bowl.
Using a scale, divide the cookie dough into 4-ounce balls (or just divide into equal pieces). Place dough balls on the prepared baking sheets, a few inches apart. Gently flatten the tops (don’t press down too much). Bake for 16-20 minutes, or until the tops are no longer glossy. Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.
Enjoy! Store in an air-tight container.
- I used dutch-process cocoa from Penzeys Spices. You can use Hershey’s Special Dark if you can find it.
- Microwave leftover cookies for 30 seconds to get the chocolate all melty and yummy.
- For smaller cookies, 3-ounce cookies bake for 13-14 minutes and yield about 16 cookies. 2-ounce cookies bake for 10-11 minutes and yield about 22 cookies.
Printed from Sweet Peony.