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There are a few things that I love to have with my milk and one of them is a Giant Double Chocolate Chip Cookie. After many inspirations and experiements from many recipes around the world of internet and books, I arrived at this one. It has that softness inside and tough from outside with a dense chocolate flavor. I always believe in using the best cocoa available and the best chocolate for my cookies. This makes a huge difference.
1 cup cold, unsalted butter, finely chopped
1¼ cup brown sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all purpose flour
¼ teaspoons salt
1 teaspoon baking powder
2 cups fine dark chocolate,chopped into small pieces
Preheat the oven to 180C. Prepare the baking sheets by lining them with parchment paper.
In the bowl of an electric mixer combine the butter and sugar and beat them together until light and fluffy. Add in the eggs one at a time and beat until flully and well combined.
Gradually add in the cocoa powder and beat until well combined. Finally add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Turn off the mixer and fold in the chopped dark chocolate with a spatula.
Note that the dough will be very thick. Knead the dough briefly by hand to be sure the ingredients are well combined
Divide the dough into 12 equal portions. Roll the portions into a ball and flatten slightly into a disc. Place the flattened discs on the prepared baking sheets, two inches apart. Place in the oven to bake.
Bake for 10 to 15 minutes until you see that the dough has spread out and also got slightly firm on the top and sides. Remove from the oven and allow it to cool on the baking sheets for 5-10 minutes. The heat from the sheets will be making it cook a little more.
Finally transfer the cookies to a wire rack to cool completely. Store in air tight containers.