Every chocolate lover needs these big fat double chocolate cookies in their life. Chewy in the middle and LOTS of chocolate everywhere.
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If there has been one thing very consistent in our house over the last three months, it’s this: cookies.
A cookie a day keeps the doctor away right?
Isn’t that how it goes?
While these big fat chocolate chip cookies and the amazing honey-sweetened version have me completely smitten, I’ve tried to branch out a bit in my cookie consumption.
You know, broadening my horizals (at least that’s what my daughter calls it).
So I knew I needed to invent a double chocolate version of those big fats. That’s what we call them around here. Big Fats.
I’m posting this for all of you die hard double chocolate fans. And I’ve realized in my wanderings that that is not everyone. And that’s okay.
But if you find yourself in the position of chocolate lover and connoisseur like me (as in the more chocolate the better), you will want to get these in your life ASAP.
Some recipe & ingredient tips
I use a Bosch mixer (aff. link) to mix the cookies, which is what I suggest. It makes whipping butter a lot easier. You could probably also use a high powered hand mixer.
Update (4/20/22): The original recipe I posted used cold butter. I have since discovered that the Bosch cookie paddles do not hold up well mixing cold butter (even if it is sliced). So I am adapting the recipe to use room temperature butter. If you want the texture similar to the original recipe I posted, you can chill the dough after forming the dough balls and before baking (about 30 to 60 minutes).
I normally mix the cookie dough slightly longer than I do the original big fat chocolate chip cookies. You’ll want to make sure all of the cocoa powder is mixed in.
Dark or Dutch processed cocoa powder is what I normally use in this recipe, but I think it would work with natural unsweetened cocoa powder as well.
I prefer dark or semi sweet chocolate chips in this recipe, but you can use any kind you prefer.
I like to weigh my cookies using a cooking scale (aff. link). 4-ounces is perfection in my estimation and you can perfectly fit six on a cookie sheet (2 columns of 3 cookies). These cookie sheets are my favorite (aff. link).
I like the texture best when these cookies are baked on the convection setting at 350 degrees F. But if your oven doesn’t have a convection setting, 375 degrees on a regular bake setting will also work.
In case you are wondering about how the elevation will affect your cookies, you can start out by baking a single cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don’t spread enough, you need to use less flour.
There’s an art to knowing when to pull out a double chocolate cookie. It’s sometimes hard to tell because you can’t visible tell when the edges are browned. Somewhere right in between raw and burnt is perfection, my friends. For these cookies, their tops will be slightly crackly and set and that’s how you’ll know it’s time to pull them out.
I’m including a honey-sweetened variation
As I’ve mentioned before, my husband and one son do not eat sugar treats. And to make everyone happy, I created a honey-sweetened variation of these big fat double chocolate cookies.
The honey-sweetened version of these cookies will be slightly less sweet and slightly more cakey than the sugar version.
But they are good. Really good. No actually they’re amazing.
In fact so amazing that if given the choice between the sugar version and the honey version I would say something like this:
“I don’t care. Surprise me!”
or
“Can I have one of each?”
I’ll let you decide which one is accurate. But if you know me, it will be obvious. 🙂
Can I make them smaller?
Yes you can make them smaller if you absolutely think its necessary (but try them bigger at least once because they are SO good).
Don’t forget to adjust the baking time if you shrink the size, because they won’t take as long.
Okay, my friends. Are you ready to get these big fat double chocolate chips cookies in your life? Here you go!
Big Fat Double Chocolate Cookies {with Honey-Sweetened Variation}
Crunchy on the outside, chewy in the middle, and LOTS of chocolate everywhere.
Ingredients
- 1 cup (2 cubes) salted butter room temperature
- 1 cup (7.5 ounces) granulated sugar see note
- 1 cup (7.5 ounces) light brown sugar see note
- 2 eggs
- ½ tablespoon vanilla
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 ⅞ cup (2 3/4 cup + 2 tablespoons or 14.4 ounces) all-purpose flour see note
- ½ cup (1.75 ounces) cocoa powder see note
- 2 cups (12 ounces) chocolate chips see note
Instructions
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Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
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In the bowl of a stand mixer using cookie paddles, combine butter, granulated sugar, and brown sugar and whip until combined and smooth. Add eggs and vanilla and mix well.
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Add salt, baking soda, flour, and cocoa powder and pulse until well mixed and no streaks of flour or light colored dough remain. Add chocolate chips and pulse a few more times until mixed in.
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Scoop giant 4-ounce portions of cookie dough and roll gently until it starts to come to a ball shape. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Usually on the second sheet I squeeze in the extra cookie so I don't have to bake a separate batch.
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Bake each pan in preheated 375 degree oven (350 convection) for 10 minutes or until cookies are slightly crackly on top. Don't overbake.
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Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.
Recipe Notes
1. For a honey-sweetened variation, you can substitute 12-ounces or 1 cup of raw honey for the granulated and brown sugar in this recipe. The cookies will be slightly less sweet and slightly more cakey, but still super delicious. Also I normally only make 12 cookies with the honey-sweetened variation (although 6 are a bit bigger than 4-ounces). Baking temperature and time is the same.
2. I’ve found that the amount of flour needed in cookies can vary depending on your elevation. If you are wondering about how the elevation will affect your cookies, you can start out by baking 1 cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don’t spread enough, you need to use less flour.
3. I prefer dark or Dutch processed cocoa powder in this recipe, but I think this would work with natural unsweetened cocoa powder as well.
4. I prefer dark or semi sweet chocolate chips in this recipe, but you can use any kind you prefer.
5. Although they are better larger, you can make a smaller size. Keep an eye on baking time because they won’t take as long.
Update (4/20/22): The original recipe I posted used cold butter. I have since discovered that the Bosch cookie paddles do not hold up well mixing cold butter (even if it is sliced). So I am adapting the recipe to use room temperature butter. If you want the texture similar to the original recipe I posted, you can chill the dough after forming the dough balls and before baking (about 30 to 60 minutes).
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
You say to substitute “12 ounces, or 1 cup of honey” for the sugars. 1 cup is 8 oz, not 12. Not only that, normally sugar for honey is an even swap, so if you have 1 cup gran. Sugar and 1 cup brown sugar, that would be 16 ounces (2 cups) of honey. I admit that’s a lot of honey, and would probably make the batter too thin, but that is how the formula usually works. works
So when I say 12 oz I mean 12 oz by weight. Not fluid ounces. Honey weighs more than most fluids (it is more dense) and raw honey weighs about 12 ounces for 1 cup honey. I am going to do a post on how to swap honey for sugar in recipes soon so stay tuned for that. But I more often go for equal weights than equal volume. But there is a little more to it than that. Hope that helps Joy.