Giant Double Chocolate Chip Cookies

Giant Double Chocolate Chip Cookies

This recipe is a cousin of the infamous Better Chocolate Chip Cookies. Both recipes are inspired by the massive cookies from Levian Bakery. Adapted for the home cook, this recipe comes together quickly and creates some of the biggest, richest chocolate cookies you've ever had.
  • Prep: 15 min
  • Chill: 30 min
  • Cook: 18 min
  • Total: About 1 hour
  • Yields 12 giant cookies
Giant Double Chocolate Chip Cookies
  • 2 sticks butter, chilled and cubed
  • 240g / 1 ¼ cup sugar
  • In a mixing bowl, using an electric mixer, beat butter and sugar until fluffy, about 2 minutes.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Add the egg and vanilla and beat just until incorporated.
  • 40g / ½ cup dark cocoa powder
  • ½ teaspoon instant espresso powder
  • Using a spatula, mix in the cocoa powder and instant espresso powder until incorporated.
  • 340g / 12 ounces (about 2 ¼ cups) all purpose flour
  • 1 teaspoon coarse sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Add flour, sea salt, and baking powder to dough and mix with a spatula until just barely incorporated. The flour should not be fully combined yet.
  • 340g / 12 ounces (2 cups) semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans (optional)
  • Add chocolate chips and nuts (if using). Stir well until dry and wet ingredients have full combined into cookie dough.
  • If possible, chill the dough in the refrigerator for 30 minutes.
  • Preheat oven to 350°F degrees and line two baking sheets with parchment paper or reusable silicon mats. Remove dough from refrigerator.
  • Using your hands, divide dough into 12 equal portions (about 4 ounces each). Roll each portion into a ball, flatten slightly, and place on baking sheets a few inches apart.
  • Bake at 350°F until cookies begin to crack and are no longer doughy, about 18 minutes. (Note: If using two oven racks, switch positions of baking sheets after 8 minutes to ensure that the cookies cook evenly.)
  • Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.
From . ( Adapted from Annie Eat's.

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