These cookies are giant. And delicious. And rich. I dare you to try and eat one without a glass of milk. If you can eat more than one in one sitting you should probably get an award. That’s how chocolaty they are. And delicious. Did I mention that?
This would actually be the third time I have tried to make and blog about these cookies. Because these cookies are so dark, it is nearly impossible for me to get a picture of these that I am satisfied with. I really hate it when that happens because the purpose of this blog is to share delicious foods and when I can’t that makes me sad. Finally this time I was able to get some decent (though not fabulous) pictures, so now I can finally share them with you
Giant Triple Chocolate Cookies
1 cup (2 sticks) cold, unsalted butter, cubed
1 1/4 cup sugar
2 large eggs
1/2 cup dutch processed (or Hershey’s Special Dark) cocoa powder
2 1/4 cups all-purpose flour
1/4 tsp kosher salt
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat the oven to 350˚ F. And prepare baking sheets with parchment paper.
In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 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 incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions (or divide into 12 equal pieces, this was is about 1/2 cup per cookie). Roll each portion of dough into a ball and flatten just 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.
Very slightly adapted from Annie’s Eats