I found this recipe on vanilla sugar's blog. I substituted all brown sugar for the brown/white combination (out of necessity). I normally try to follow a recipe to the letter though. I probably should have named this blog "The Queen of Substitutions." hah!
I affectionately refer to my six-year-old son as "the human garbage truck" because this kid can plow through anything and he's not picky. He ate half of one of these and walked around for an hour or so holding his stomach like people do after Thanksgiving dinner. I ate the other half and I have to say--they are incredibly rich, and if you ever have one of those "OH MY GOD I NEED CHOCOLATE" moments, this is definitely the recipe for you!
1/4 lb. double chocolate cookies
2 and ¾ sticks of room temp unsalted butter
¾ cup granulated white sugar
¾ cup packed light brown sugar
2 large eggs
2 tablespoons half & half (or cream)
1 ½ teaspoons pure vanilla extract
3 cups all purpose flour
½ cup + 2 TB cocoa powder
½ teaspoon cinnamon
Oversized ¾ teaspoon sea salt
1 and ½ teaspoons baking powder
½ teaspoon baking soda
2 cups (60% or higher cocoa) dark chocolate chips or chopped chocolate (I used plain old Toll House semi-sweet chips)
In a mixing bowl, using an electric mixer, or by hand beat butter and both sugars just until creamy. Don’t overbeat. Add in the eggs, vanilla, and half & half and beat just until incorporated.
In another bowl mix the flour, cocoa powder, cinnamon, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips.
Keep in mind this dough is very hard and thick. I like to chill my dough for at least 3 hours before using.
Divide dough into 12 big 4 oz lumps. Mold into HUGE golfballs; do not press flat! Keep them as balls on the cookie sheets. Bake on ungreased cookies sheets (one sheet at a time).
Put the cookies in a 365 degree oven for about 12 minutes, rotate pan, then bake another 8-10 minutes OR until the cookies are just set. It will be hard to tell when the cookies are done. Recipe by dawn finicane. Look for crackles on side, cooked tops and semi-firm; they should be a bit soft in the middle. Don’t overbake or they will turn into scones. Once baked don’t try and move the cookies off the pan, they will break apart, let them chill a bit before touching.
Once they are completely cooled, dip the tops in melted dark chocolate (or milk chocolate). Makes 12 giant cookies.
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