Giant Double Chocolate Bakery Cookies

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These gigantic cookies are doubly good with enormous chocolaty taste, just as you find in your favorite bakery! 

Giant Double Chocolate Bakery Cookies

I love love love a good chocolate cookie, especially a DOUBLE chocolate cookie — a chocolate based cookie with chocolate chips.  When you eat them warm, the melty chocolate drips all over your fingers, begging to be licked right up, not wasting any bit of taste.

Giant Double Chocolate Bakery Cookies

These cookies are simply the best.  I call them bakery cookies because they are so large.  To me, bakery cookies (thinking of Paradise Cafe and Panera Bread) are huge round cookies that are almost as big as your face.  Okay, not that big.  I can never turn down a large chocolate cookie.  That’s why I don’t make these too often, because I am in danger of eating every.single.one.

Giant Double Chocolate Bakery CookiesBut, when I do make these, the love for them is shared by everyone in my family, so luckily I really am not in danger of eating them all.  Unless, of course, I make them and hide them.  That’s always a possibility.

Giant Double Chocolate Bakery Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 1/2 dozen (18 cookies)

Serving Size: 1 cookie

Giant Double Chocolate Bakery Cookies

These gigantic cookies are doubly good with enormous chocolaty taste, just as you find in your favorite bakery!

  • 1 cup unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 bag (12 oz) semi-sweet chocolate chips (about 2 cups)

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone liner.

In a large mixing bowl, beat the butter and sugars until creamy. Mix in the eggs, one at a time, then the vanilla. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips.

Use a 4-tablespoon sized cookie scoop (leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets (8 cookies per sheet). Bake for 10-11 minutes, rotating pans halfway through the baking time. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

http://www.seededatthetable.com/2014/11/05/giant-double-chocolate-bakery-cookies/

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Comments

  1. These look amazing!! We are doing some baking for Jacob’s 1st birthday party and I vote we make these!

  2. I love double chocolate chip cookies! Especially when they’re warm and have a side of ice cream 😉

  3. Oh my, these cookies are so good!!!!

    • Nikki Gladd says:

      They are seriously one of my favorites. You must try, Susie!

      • I made these and they were delicious! I did use semi-sweet chocolate chunks because that’s all I had on hand…so good! I will be making them again real soon!

        • Thanks for the feedback, Susie! I think the chocolate chunks would be great!! Definitely going to try that sometime with this recipe. 🙂

  4. You can’t go wrong with cookies as big as your face! They look incredible! 😀

  5. WOW! These look amazing! I need to try to make these for the Holidays!

    • Nikki Gladd says:

      I’m considering including these in my holiday cookie gift boxes this year! Great for a holiday cookie exchange, too!

  6. These were super tasty but the timing was all wrong. I did the first batch for the 11 min and had to throw them all away (6 of them on one sheet). They were so under done they actually fell through the grates on my cooling rack. Did the next batch at 14 min and they were still underdone. Had to do them closer to 16 min to get them done. They are a bit crispy around the edges but at least edible!

    • Nikki Gladd says:

      Thanks, April. I’ve made these several times at the 10-11 minute baking time. You might want to check your oven temperature as ovens vary. Also, the older the oven the more the actual temperature may be off. So, if you have an older oven, this might be why the timing was off for you.

      • No I have an oven thermometer and was right on the temp. I literally had goop falling through the grates of my cooling rack 🙁

        • Nikki Gladd says:

          That’s totally weird! Don’t know what to tell you, then! There are tons of other factors… type of cookie sheet, maybe you removed the cookies from the cookie sheet too soon, maybe you accidentally measured an ingredient wrong, etc. etc. etc. Because other’s have reviewed this with good ratings at the baking time listed, and I have made it many many many times at the baking time listed, I can’t agree that the timing is all wrong as you suggested in your initial comment. Sorry it didn’t work out for you!

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