Once in a while I read or see something that renders me utterly speechless. Bristol Palin making it as far as she did on DWTS, for instance. Hugh Hefner’s engagement to a girl that could be his granddaughter is a prime example. And Regis Philbin’s surprise retirement announcement. I honestly thought he’d be on TV forever, held together by cable sting and pulled to and fro like a marionette.
However, this time something totally unrelated rendered me speechless.
Large double chocolate chip cookies. You’re speechless too, huh?
Yea, I feel you…
Flow with me… I’ve got a story.
A few nights ago I planned to make risotto. Annie, from Annie’s Eats had a recipe I wanted to try, so I bookmarked the post. Annie updates her content daily or almost daily. Feeling I’d be doing her a disservice by not reading her latest post, I went to the home page where she wrote about the largest cookies ever. Needless to say, I didn’t make the risotto that day.
Instead, I jumped off the couch, updated “The Twitter” and baked me some large cookies.
These large-as-hell cookies are a knock-off from Levain’s world famous 6oz cookies. Have you ever eaten one of their cookies? Do they make you feel “Honey, I Shrunk the Kids” – like? Or squirrel holding nuts-like? Their cookies make you feel “little kid” small. Like you want climb on a chair and swing your feet back and forth. I have big ass gigantor hands and I still need two hands to hold their cookies. I’ve never been able to finish one – And believe me, I’ve always wanted to. Perhaps I should make that a goal for 2011. Finish a 6 OZ Levain cookie all by myself.
It’s good to have goals, yo.
These cookies are pretty straightforward. You beat the sugar and butter until fluffy, add your eggs, some extract, stir in the dry ingredients and fold in two and a half cups of chocolate chips. Milk chocolate chips in my case.
You turn the dough onto a clean surface and sort of press it together to ensure everything is incorporated. The recipe says knead, but I didn’t want to incorporate too much gluten into the dough. One day soon I’ll explain the magic that is gluten. Keep flowing with me in the meantime.
Now here comes the fun part: You cut and measure 4oz of dough per cookie, roll it into a ball and place it planets, yes, planets apart on a baking sheet. Big as they are, they can spread and you’ll end up with one giant cookie. If that’s what you want, go for it; but I placed mine bad divorce couple apart…War of the Roses apart. Far apart. I’m trying to drive the point home, here.
Place these mofos apart.
I only got 10 4oz cookies and one 3 1/2 ounce, but that tiny cookie wasn’t left behind – Oh, no – We ate that bad boy too. Big as those cookies are, they only lasted one night. They pack a chocolaty punch in the face; cause of the cocoa powder and chocolate chips. No joke: You’re guaranteed a chocolate chip in every bite, no matter how small – And your bites will look small. My advice: Take two bites. Just do it.
I have to say, I ate a 4oz cookie all by myself. Ok, several… Whatever. YOLO.
Looks like I’m going achieve the Levain cookie goal this year, after all.
Bring it on, Levain…
Bring it ON!
Living Large: Double Chocolate Chip Cookies
- 2¼ cups All-purpose flour spooned then leveled
- ¼ teaspoon Salt
- 1 teaspoon Baking powder
- 1 cup 2 sticks Unsalted butter
- 1¼ cup Granulated sugar
- 2 Large Eggs
- 1 tablespoon Vanilla extract
- ½ cup Dutch processed cocoa powder
- 2½ cups Milk chocolate chips
- Preheat the oven to 350˚ Fahrenheit. Line 2 baking sheets with parchment paper. Place flour, salt, and baking powder in a medium bowl and set aside. 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. Beat in the eggs one at a time, until incorporated. Be sure to scrape down the bowl as needed. Stir in vanilla extract. Add the cocoa powder until well blended. Add the flour mixture to the mixing bowl and mix on low speed just until incorporated. Fold in the milk chocolate chips with a spatula. Transfer the dough to a clean work surface and press together by hand ensuring all ingredients are well combined. Divide the dough into 4 ounce portions (You'll end up with about 11 cookies). You can also divide into 12 equal portions using a bench scraper. Roll each portion of dough into a ball (this is messy. Just letting you know) and flatten slightly. Place on the prepared baking sheets, planets (far) apart. Bake for about 14-16 minutes, rotating the pans halfway through for even baking. Allow the cookies cool on the baking sheets for about 5-10 minutes, then transfer to a wire rack to cool completely.