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I am a chocoholic. I will therefore eat pretty much anything with chocolate. For example, I have eaten chocolate covered crickets. A little crunchy and gritty, but still chocolatey. One of my professors in college offered them to us, and college is the best time to try new things so I decided why not! Needless to say, I wouldn’t  recommend eating chocolate covered crickets. These cookies on the otherhand… totally recommended!

These cookies weigh in at a quarter pound per cookie. Quarter pound! How great does that sound! They’re as big as a hamburger, but better since it’s all chocolate!

There is a bakery in Manhatten called Levain Bakery. They are rumored to have the best cookies, as well as many other amazing baked goods. They have even been featured on some of the Food Network shows, which is how the writer of Parsley, Sage, Desserts, and Line Drives began to perfect her copycat recipes of the famous Levain cookies. At the bakery, they actually make their cookies into 6 ounce masterpieces! Though scaled down by just a little bit, these cookies are the ultimate chocoholic’s dream come true.

Dark Chocolate Chocolate Chip Cookies

1 cup unsalted butter, cold and cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt or table salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, cream the butter and sugar 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.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Gently fold in the chocolate chips.  On a work surface or against the side of the mixing bowl, mix the dough by hand to ensure even distribution of the chocolate chips.

Divide the dough into 4 ounce portions, or divide into 12 equal pieces.  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, or until the cookie edges are set.  Let cool on the baking sheets 5-10 minutes, where they will finish cooking, then transfer to a wire rack to cool completely.

Source: Annie’s Eats, from My Baking Addiction

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