This recipe is a knock off from the famous Levain Bakery. They are known for making large and over the top desserts but the item that really put them on the map is this giant, chocolate, chocolate cookie. Does it get any better than being known for such a scrumptious dessert like this? I think not. I've never had the opportunity to try one of their cookies first hand, but if these knock off's are anywhere close to the real thing I would be in pure cookie heaven sinking my teeth into one of their cookies.
Just one more thing about this cookie and the difference between this cookie and every other cookie, even though I could talk about this cookie all day long...yes, it's that good! This dough is different than any other dough I've ever made. You start off by mixing the dough just like any other cookie, but the dough soon becomes very thick, and this is where it differs from others. Instead of adding the chocolate chips and stirring with a spoon, it's actually necassary to knead the dough to ensure the chocolate is dispursed evenly throughout so that each and every bite is a perfectly portioned ratio of ooey gooeyness and chocolate chips. As with any cookie, it the best when consumed straight from the oven but if you don't have the luxury of baking one every time your chocolate craving hits, just put it in the microwave for about 10 seconds (which is just long enough to pour a big glass of milk) and enjoy!
Giant Chocolate Chocolate Cookies
1 Cup (2 sticks) cold, unsalted butter, cubed
1 1/4 Cups granulated sugar
2 Eggs, room temperature
1/2 Cup good quality dark cocoa powder
2 1/4 Cups all purpose flour
1/4 Teaspoon kosher salt
1 Teaspoon baking powder
2 1/2 Cups semi-sweet chocolate chips
Preheat oven to 350.
Line a baking sheet with parchment paper or a silicone baking sheet.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the eggs, one at a time, and blend completely. Mix in the cocoa powder until well blended. Add the salt, baking powder and flour slowly and mix until well blended. Fold in the chocolate chips using a spatula. Transfer the dough to a clean work surface and knead briefly to ensure all ingredients are completely and even combined.
Divide the dough into 12, 4-ounce portions (Yes, I weighed each of them). Form each portion into a ball, slightly flatten each ball to form a round disc. Place each cookie on the prepared cookie sheet, leaving a space between each cookie.
Bake for 16-20 minutes. Leave on baking sheet, to cool, for 5-10 minutes and then transfer to a wire rack to continue cooling. Enjoy one immediately, while still warm, with a cool glass of milk.