Giant Double Chocolate Cookies

  Now if that isn't a name to inspire, I don't know what is.

  These 4 oz. babies are inspired by the popular Levain Bakery, Lisa Michele whomped up a recipe very much similar to theirs, and so here we are.

  I had one for breakfast.  And I just had a half of one before writing this...it looked lonely.  Poor little half cookie.

  These are like scone meets brownie meets cookie.  Best introductions I ever made.

  I do apologize for the lack of variety, as this is my second cookie post in a row, but I can't say that I'm all that sorry.

  After a moody and fatiguing day, I just sat down at the computer and went to my favorite food blogs, typing "chocolate" into the search bars.  Totally dangerous thing to do in my state of mind, but these came up, and there was just no option.

  I love stumbling upon or searching for recipes and finding one that comes together fairly quick, with very minimal prep time and no butter softening and whatnot.  I often find myself shoved into a "baking mood," and then I also often find out that I only have an hour or two to satisfy this mood.  Maybe I'll make a cookbook someday for this very purpose.  Maybe.

  Don't get me wrong though!  I can definitely rock the more time-consuming goods, ask anyone!  But sometimes, you need a chocolate fix.  And you need it now.

  In other news, I'm gone all of this weekend.  I'll try to have something on the menu by Monday, but no promises.  All signs point to much upcoming craziness, which I really really wish that I could get pumped up for.  I mean, come on, it's this lock-in in a church where there will be no twitterfacebookphones or showers, but lots of peoplefungamesandprayer.

  Come on, Ellen, get into it!  Live it up!

  I'm doing some major procrastination right now, I leave tomorrow morning.  I still have to pack, and kiss my kitchen (AKA comfort zone) goodbye.  Three days, just three!

  I need another cookie.

Giant Double Chocolate Cookies
Yield: 12 large cookies
  
Ingredients:

• 1 cup (2 sticks) cold, unsalted butter, cubed
• 1¼ cups sugar
• 2 large eggs
• ½ cup dark cocoa powder (I used Hershey's Special Dark)
• 2¼ cups all-purpose flour
• ¼ tsp. coarse salt
• 1 tsp. baking powder
• 2½ cups semi-sweet chocolate chips 

Directions:
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 (start out on low speed, or you'll end up with a major cocoa shower in the face, and your lungs won't like you).  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 (if you don't have a kitchen scale, just divide into 12 equal pieces, it's about 1/2 cup dough for each 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 (I did mine until a toothpick brought out just a few crumbs and the middle still looked a little raw, your call though.).  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely (In my humble opinion, they're best right from the oven or just cooled to room temperature.  I recommend popping them in the microwave for 10-15 seconds, if you have leftovers.).



Sources: Annie's Eats, who got it from My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery