Well, since this is my first blog post, I figured I need to start big and strong! What better way to do that than with a recipe for quarter-pounder double chocolate chip cookies?
These cookies are rich and very chocolatey. Basically, each cookie is like a hockey puck of chocolate.
They are full of chocolate chips, and these cookies are very thick and chewy. They aren't cake or brownie-like, but rather just a serious chewy cookie.
The Levain Bakery in New York is known for their rich, thick chocolate chip cookies, so this recipe is a spin on their cookies. When I made these cookies with E. Guittard and King Arthur Flour chocolate, it took them to a whole new level.
I apologize that the photo does not adequately depict the yumminess factor of these cookies. Food photography is new to me, and I look forward to improving on my pictures over time.
Giant Double Chocolate Chip Cookies
Yields 12 large cookies
Ingredients:
Yields 12 large cookies
Ingredients:
1 cup (2 sticks) cold butter, diced
1¼ cup sugar
2 large eggs, room temperature
½ cup Dutch-processed cocoa powder
2¼ cups all-purpose flour
¼ tsp. Kosher salt
1 tsp. baking powder
2½ cups chocolate chips (semi-sweet, milk, or dark; I use a mix of semi-sweet and dark)
1 tsp. Espresso powder
Directions:
1¼ cup sugar
2 large eggs, room temperature
½ cup Dutch-processed cocoa powder
2¼ cups all-purpose flour
¼ tsp. Kosher salt
1 tsp. baking powder
2½ cups chocolate chips (semi-sweet, milk, or dark; I use a mix of semi-sweet and dark)
1 tsp. Espresso powder
Directions:
Preheat the oven to 350˚F. Line baking sheets with parchment paper.
In a stand mixer, combine the butter and sugar. Mix on medium-high speed until fluffy, for about four 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 combined. Mix in the chocolate chips. After adding the chocolate chips, the dough will be very thick at this point, so move the dough to a work surface to ensure that the chocolate chips are evenly combined.
Line two baking sheets with parchment paper. Divide the dough into 4 ounce portions (that’s right, these are quarter pounder cookies). Roll each dough portion into a ball place on the baking sheets, a few inches apart. Flatten each down ball into a disc shape. Bake 15 to 20 minutes. After the cookies are done, let them cool on the baking sheets for ten minutes and then transfer them to a wire rack. Enjoy!
Source: Annie’s Eats, who adapted it from My Baking Addiction, inspired by Levain Bakery
In a stand mixer, combine the butter and sugar. Mix on medium-high speed until fluffy, for about four 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 combined. Mix in the chocolate chips. After adding the chocolate chips, the dough will be very thick at this point, so move the dough to a work surface to ensure that the chocolate chips are evenly combined.
Line two baking sheets with parchment paper. Divide the dough into 4 ounce portions (that’s right, these are quarter pounder cookies). Roll each dough portion into a ball place on the baking sheets, a few inches apart. Flatten each down ball into a disc shape. Bake 15 to 20 minutes. After the cookies are done, let them cool on the baking sheets for ten minutes and then transfer them to a wire rack. Enjoy!
Source: Annie’s Eats, who adapted it from My Baking Addiction, inspired by Levain Bakery
Hi there, chef :) I'll be expecting a box of these lovely cookies! They look divine! :) Congrats on this blog too. I'm bookmarking this for my tummy!
ReplyDeleteLove the recipe! I can't wait to try it- sounds so yummy!
ReplyDeleteMmm, giant double chocolate chip cookies! They look and sound awesome! Can't wait to see all the yummy recipes you'll post, CL.
ReplyDelete