These cookies are amazing! I have made several variations subbing chocolate chips for andes mints, reeces peanut butter cups (chopped) with peanut butter chips, or white chocolate chunks with macadamias. They were all delicious!
Yield: 12 very large cookies
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I use dutch-process cocoa. If you use basic, natural, unsweetened cocoa (Hershey's in the brown can), then I recommend using a heaping 1/4 tsp baking soda added to the dry ingredients).
2¼ cups all-purpose flour
1 Tsp cornstarch
¼ tsp. coarse salt
1 tsp. baking powder
2-3 cups semi-sweet chocolate chips (I like to use 2 sizes, the mini and the regular. My favorite brand is Guittard or if I can't find those then the Ghirardelli chips).
1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
2. 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.
3. Blend in the eggs one at a time, scraping down the bowl as needed.
4. Mix in the cocoa powder until well blended.
5. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
6. Fold in the chocolate chips with a spatula. The dough will be very thick!
7. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. I knead mine in the bowl, and it works out just fine.
8. Divide the dough into 4 ounce portions (or divide into 12 equal pieces).
9. 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. They are so large that they reminded me more of hamburger patties on a baking sheet than of cookies!
10. Bake 15-18 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
Enjoy with some milk. Mmmm!