Jumbo Chocolate Chocolate Chip Cookies – Fresh Baked Friday… on Monday!

18 Apr

As promised…

While I have a wicked sweet tooth, chocolate is really not my go-to.  Sure, I love a piece of dark chocolate now and then.  And I do love chocolate mousse.    

But vanilla or chocolate ice cream?  Vanilla every time.  Chocolate candy or gummy candy?  Hello, gummy bears, you are my friend.  Chocolate cake or coconut cake?  Well, you know that answer.

So I was a bit surprised myself when I starred this recipe on Annie’s Eats.  It may have been the size of each cookie.  Or, perhaps, the the description.  Either way, I was intrigued.

So, last week, I gave it a try.  It did not disappoint.  I would describe it as a cross between brownie and cookie.  It’s soft and chewy, but a bit dense.

I think the fact these were gone in no time is really a testament to how delicious they are.  Mom even ate one.  And she’s less of a chocolate lover than I am (gasp!  a taste bud commonality for once).

In fact, it just might make me a convert to chocolate cookies.

Okay, probably not.  But now my wheels are turning to see how I can make the equivalent for a simple jumbo chocolate chip cookie.  Yum!

Jumbo Chocolate Chocolate Chip Cookies
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16 tablespoons (2 sticks) unsalted butter
1 ¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I used regular because that’s all I had and it was fine)
2 ¼ cups flour
¼ teaspoon coarse salt
1 teaspoon baking powder
2 ½ cups semi-sweet chocolate chips

Preheat oven to 350F.  Line two baking sheets with parchment paper or silicone mats.

Beat the butter and sugar together until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, scraping down the bowl as needed.  Add the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed until just combined.  Fold int he chocolate chips.

Transfer the dough to a work surface and knead briefly by hand to make sure the ingredients are well combined.

Divide the dough unto 12 equal pieces (about 4 ounces each).  Roll each portion into a ball and flatten slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.

Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.


Source: Annie’s Eats


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