These gigantic cookies are doubly good with enormous chocolaty taste, just as you find in your favorite bakery!
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.
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.
But, 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
Ingredients
- 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)
Instructions
- 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.
