Giant Dark Chocolate Chocolate Chip Cookies
This is THE cookie.
NYC is home to the wonderful Levain Bakery. Levain Bakery is known for making gigantic cookies - mountains of chocolate studded with countless chocolate chips. Brenda ate those cookies periodically through her years in NYC resulting in delicious memories.
Brenda has finally come up with a cookie that outshines those at Levain’s. Make these today. This cookie is equitable to happiness.
The recommended techniques in this Well Plated recipe helped in the creation of the recipe below.
Giant Dark Chocolate Chocolate Chip Cookies
Step 1:
To a small pot set over medium heat, add:
1/2 cup butter
Once butter is liquified, stir in:
3/4 cup cocoa (Hershey’s Cocoa recommended)
Stir until smooth.
Remove from heat & set aside, allowing to cool slightly.
Step 2:
In a small bowl, combine:
3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
Stir together, set aside.
Step 3:
To the bowl of a stand mixer, add:
2 eggs
1 cup sugar
Using the paddle attachment, turn mixer to medium speed (4-6) and beat eggs until mixture has expanded, thickened slightly and lightened in color (~3 minutes).
Step 4:
With whipped eggs still in the bowl, set mixer to “stir” speed
Drizzle cocoa + butter into mixer bowl, incorporating into the eggs
Stop mixer & scrape down the sides of the mixer bowl
Mix on “stir” for 1 min
Stop mixer & dump in flour mixture
Mix on “stir” until just combined (scrape sides as needed)
Remove bowl from stand
Fold in by hand:
1 1/2 cups semi-sweet chocolate chips
Step 5:
Portion batter into 6 giant cookies.
Refrigerate for 2-48 hours.*
Step 6:
Preheat oven to 375F.
Place cookies on greased baking sheet and bake for 15 minutes.
Do not over bake. Remove from oven and allow to rest 10 minutes before removing from baking sheet. Serve immediately or store in an airtight container for up to 48 hours.
Brenda’s tips:
Serving size: 6 shareable cookies
*Refrigeration is optional. Whether or not to refrigerate cookie dough before baking is a regular discussion among the cookie baking crowd. One signature element of these cookies is the height, creating a truffle-like center. Chilling the dough helps the cookie retain height while baking. As little as 2 hours enhances the structure. Baking immediately creates a flatter, slightly crisper cookie with a smooth interior. Both are delicious. Brenda’s preference is to chill before baking.
1/2 cup = 1 cube butter
Substitute peanut butter chips in place of the semi-sweet if desired. Or, create a mixture of both types of chips.
Window to B’s kitchen . . .
