These cookies have been making their rounds in the blogging world...so I just had to see what all the fuss was about! Turns out, these cookies are really decadent, full of rich chocolate flavor, and HEAVENLY when eating warm with a tall glass of cold milk!
The recipe is one that claims to be a replica of the famous Giant Double Chocolate Cookies from Lavain Bakery in Manhattan. This bakery is known for their decadent and over-the-top cookie creations. I have never been to Manhattan, so I've never had these cookies, but they seemed pretty irresistible to me.
Rather than make 12 enormous cookies as the original recipe stated, I decided to make smaller cookies. That way, when I eat them, they are tiny and therefore have less calories....right?
Another tip - try these still warm out of the oven. That's when they are the best! But, if you wait a bit, try reheating them for 10-12 seconds in the microwave the make them gooey and melty all over again! They will be good as new!
Double Chocolate Chip Cookies
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. 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.
Using a cookie scoop or tablespoon, divide into equal portions (OR divide into 12 equal pieces for those giant cookies!). As you work, 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 or until the centers are just set - do not overbake!. Let the cookies cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.