Giant Double Chocolate Chip Cookies
Who can resist Giant Double Chocolate Chip Cookies? The combination of a rich and fudgy chocolate with brownie-like centers and a crispy exterior is ultimately the winner.
Servings: cookies
Ingredients
- 1 cup (225 gr) unsalted butter
- 2/3 cup (130 gr) brown sugar
- 2/3 cup (130 gr) granulated sugar
- 2 eggs
- 1 1/2 cups (180 gr) all-purpose flour
- 1 cup (120 gr) cake flour
- 1/2 cup (50 gr) cocoa powder
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (225 gr) chocolate chips
- Sea salt flakes, for topping
Instructions
- Line two baking sheets with parchment papers or silicone baking mats.
- In a large bowl, combine together all-purpose flour, cake flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing well after each one.
- Stir in the dry ingredients either by hand or on the lowest setting of an electric mixer. Then, stir in the chocolate chips until well combined.
- Divide the dough into 8 equal pieces. Each dough ball should weigh 6 ounces/170gr. Use your hand to form a loose ball of dough. Do not compress it. Place 4 cookie balls on each baking sheet. Chill the dough for at least 60 minutes.
- When ready to bake, preheat oven to 375F/190°C. Sprinkle sea salt on top (optional). Bake one layer of sheets of cookies at a time in the middle oven rack for about 15-20 minutes or until the exterior crust is formed and the cookies no longer look wet but still doughy. Do not overbake.
- Let the cookies cool in the pan for 15 minutes to set. Then, transfer them to a cooling rack to cool completely. Best serve warm.
Notes
Skip the chilling process by using cold butter instead of room temperature butter. Cube the butter first into small pieces before mixing to incorporate it better. Make sure the dough is still cold when you put them into the oven.
I prefer to chill the dough instead of using cold butter. If your mixer is not powerful enough to mix hard cold butter, you will risk damaging the mixer.
Nutrition
Serving: 1cookie | Calories: 689kcal | Carbohydrates: 90g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 594mg | Potassium: 271mg | Fiber: 3g | Sugar: 55g | Vitamin A: 787IU | Calcium: 97mg | Iron: 2mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.