Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, September 8, 2011

My brother John's Ginormous Double Chocolate Cookies

Over Labor Day weekend we had a family gathering at our house and my brother John promised he would bring his latest culinary invention -- 1/2 pound chocolate cookies. My brother is a perfectionist when is comes to cooking, so he tries a recipe and tries it again until he gets it perfect. These cookies are pretty near perfect if you ask me, but if you're not a chocaholic, they might be just a little too much cookie for you.

Am I baiting you? Maybe  ;-)

Really, I couldn't even eat a whole cookie at one sitting -- not even a half, so they really are a lot of cookie. But if you have the need, these cookies definitely fit the bill. One recipe would make a whole batch of cookies, but with this recipe you divide the dough up into six or seven giant balls and end up with six or seven half-pound cookies. The texture is wonderful -- soft and chewy but not gooey. They would be a great addition to a tailgate party or home football party -- even if you had to cut them in quarters to give them away.

My brother's notes are in italics.

John's Ginormous Double Chocolate Cookies

 3 cups flour
1/4 t. salt
1 t. baking powder
1/4 t. baking soda
1 T. corn starch
1/2 cup cocoa

1 cup white sugar
2/3 cup brown sugar (I use dark but it can be either)
2 eggs
1 cup butter
1 t. kahlua

2 cups quality chocolate chunks (I use Graeter's dark chocolate)

In a bowl, mix the dry ingredients.  (I didn't sift, just made sure they were well mixed)

In a separate bowl cream butter with the sugars.  Add eggs and kahlua, and mix.

Slowly mix in the flour mixture.  (I did it about a cup at a time).  This is a very heavy dough.

Stir in 2 cups of chocolate chunks.

Bake (on a parchment paper covered pan -- extra large cookie sheet) in preheated oven at 375 for 8 minutes.  
Without opening oven door turn temperature down to 325 and bake an additional 8 minutes.  Remove from oven and allow to cool on sheet for 10 minutes. 

NOTE: When placing the dough on the cookie sheet I go with 6 at a time.  I make them somewhere around tennis ball sized, maybe a touch smaller.  I've never weighed them but I would go with somewhere between 6 - 8oz each. 


Anne said...

They look and sound yummy! But I think one would last me for a week!

Anonymous said...

Guess good food runs in the family! Thanks for sharing!