Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

» Pale Yellow

Cream together butter and sugar until pale yellow.

Double Chocolate Cookies

Tracy Byrne

Double Chocolate Cookies // Pale Yellow Cooookkkkkiiiieeeeesssss!  This is a cookie; a big, giant, oozy chocolate cookie.  This is a cookie for the days you really need a cookie - nothing delicate or sweet or lady-like will satisfy the way these double chocolate cookies satisfy.

Double Chocolate Cookies  // Pale Yellow3

I have spent the past week at the American Museum of Natural History, one of my favorite places in the city, for a week long professional development about conservation genetics.  Have I mentioned my complete love of science before?  I have no problem spending most of my spring break hanging out with scientists and checking out exhibits before the public enters the museum.  I'm cool like that.

Double Chocolate Cookies // Pale Yellow

Even though professional development is less physical demanding than a day teaching, the museum is mentally exhausting.  I've enjoyed coming home, sitting on the couch, and enjoying a rich, dark, and chocolately cookie.  The chocolate is dense and gooey, and there is deep, decadent flavor.

Double Chocolate Cookies // Pale Yellow

Quick note about these cookies; because they are huge, a whole batch can be difficult for some to consume quickly.  I placed the cookies in the freezer and pull one out at a time to eat.  The best way to enjoy is to microwave one cookie for about 50 seconds at 50% power in the microwave, cut into quarters, and enjoy with a friend.  Optimal eating guaranteed.

Double Chocolate Cookies // Pale Yellow

One Year Ago - Chocolate & Vanilla Cupcakes

Print the Recipe!

Double Chocolate Cookies

Adapted from Annie’s Eats, Inspired by Levain Bakery

Yield - 12 giant (4 ounce) cookies

1 cup (2 sticks) unsalted butter, cold

1 1/4 cups sugar

2 eggs

1/2 cup dark cocoa powder, Ghirardelli

2 1/4 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

2 1/2 cups (~ 1 1/2 bags) semisweet chocolate chips, Ghirardelli

  1. Preheat the oven to 350 F and line three baking sheets with parchment paper.

  2. Cube the butter into small pieces and add it to the bowl of a stand mixer with the sugar.  Use the paddle attachment to cream together.  It will take about 5 minutes for the butter and sugar to properly cream.  Add the eggs one at a time and scrape the bowl as needed.

  3. Beat in the the cocoa powder.

  4. Add the flour, salt, and baking powder.  Mix on low speed until just combined.

  5. Fold in the chocolate chips by hand, the dough will be extremely stiff.

  6. Use a kitchen scale to portion the dough into 4-ounce pieces.  Roll the dough into a ball and flatten slightly.  Yes, it will resemble a hockey puck.

  7. Bake four cookies to a sheet and bake for 16-18 minutes.  It is crucial that you do not over bake these cookies.

  8. Let cool on the cookie sheet for a minute before transferring to a wire rack.

  9. Enjoy with a cold glass of milk.Double Chocolate Cookies // Pale Yellow