I’m not sure what has changed at our company in the last few years, but apparently double birthdays are a regular thing now! This time I made two types of large and chewy cookies based on the requests of “something chocolatey” and “something lemony”

For the “something chocolatey” I made these HUGE Double Chocolate Cookies. I love that they’re big like a bakery cookie – they look amazing on a plate, and when you say you made them yourself, everyone is going to say “really?!” The texture is fabulous, too, chewy, with just a bit of crunch on the outside.

These are definitely the type of cookies that seem to spontaneously disappear from the plate. You’ll see one or two disappear, a few murmurs of “I really shouldn’t…”, and then *poof*, gone. 🙂

Print

Extra-Large Double Chocolate Cookies

Ingredients

• 2/3 cup chocolate chips or semi-sweet bakers chocolate
• 1 cup all-purpose flour
• 1/4 cup dark cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup salted butter softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg large
• 2 teaspoons vanilla extract
• 1 cup chocolate chunks or chips

Instructions

1. Melt 2/3 cup chocolate and stir until smooth. Sift flour, cocoa, baking soda and salt into medium bowl. In a large bowl, cream the butters and sugars. Add melted chocolate and mix well. Add egg and vanilla extract, and mix well blended. Add dry ingredients and, mix until just blended. Gently fold in chocolate chips. Using a 1/4cup disher (cookie baller or ice cream scoop) or measuring cup, drop onto parchment or silpat lined baking sheets.
2. Bake at 325 for 15-20 minutes or until centers have set and the tops begin to crack.

Recipe Notes

Recipe and photos from Mayhem in the Kitchen!

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