If you want some big gooey chocolate cookies then this is the recipe for you. It's like the previous Levain Bakery recipe I posted that I found on modernhoney.com. They are sooo good! The recipe calls for dark chocolate baking cocoa and I bought Hershey's Special Dark cocoa powder for these cookies, which was great. It's harder to tell when these are done because you can't see if they are starting to turn brown, but I make 5oz cookies and bake them for 12 minutes and they turn out perfect. Give them a try and don't be afraid to put that HUGE blob of dough on the cookie sheet.
modernhoney.com
1 cup cold butter cut into small cubes
1 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup dark baking cocoa
1 cup cake flour
1 1/2 cups flour
1 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cups semi-sweet chocolate chips
1. Preheat oven to 410 degrees. Line a large cookie sheet with parchment paper.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in cocoa, flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips.
5. Separate dough into large balls (about 1/2 cup of dough or 5-6 oz) and place on prepared cookie sheet. You will fit 4 cookies on one large cookie sheet. The dough makes 8-10 extra large cookies.
6. Bake for 10-12 minutes (I bake mine closer to 12) or until golden brown on the top. Let them rest for at least 10 minutes to set.
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