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).