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Well folks, this is a sad time of year for my waist line…

I try to be good, but every year I break down and have absolutely no will power. It doesn’t really help matters when I come across a recipe like this one…

Giant Double Chocolate Cookies


Now, I love cookies, and I’ve had my fair share of cookies over my lifetime, and I’ve tried all kinds. When I tell you that…


It is true!

I found this recipe at Annie’s Eats via Pinterest. (Annie has a great food blog, and you should definitely check her out!) I knew I was in trouble when I saw the name of this cookie. It is everything a cookie should be. Giant. Double. Chocolate. Hello!

I adapted this recipe just a bit. I kept all the ingredients the same, but I did not make them the full 4 oz of giantness that the recipe calls for.  Believe me when I say, I will be making these into the Goliath cookies that they are destined to be. But, for now, I wanted a Christmas cookie that I could add to a plate with various other cookies, not to be the plate! 😀

Also, I did not have the dark cocoa, so I just used regular cocoa and they still turned out fab-u-lous!


Giant Double Chocolate Cookies adapted from Annie’s Eats.

(Notes in parentheses are mine. ;))

1 cup (2 sticks) unsalted butter, softened
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips


Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  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.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low-speed just until incorporated.  Fold in the chocolate chips with a spatula.  *Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.  *(If using a Kitchen Aid mixer, you may not need to knead by hand.)

Divide the dough into 4 ounce portions or divide into 12 equal pieces.  Roll each portion of dough into a ball and flatten just slightly into a disc. (You can also make a smaller cookie by scooping dough into walnut sized mounds, and flatten slightly.)   Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes for giant cookie. (For the smaller cookie, bake for 8-10 minutes)  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.  Makes 12, 4 oz sized monster cookies (or a lot of little cookies. ;)).

To print this recipe click Giant Double Chocolate Cookies.

Just look at all that chocolatey gooeyness…

Oh, and if you think you can eat one of these without milk??? Think again, my friends! Just bring the whole jug with you. You will need it! 😉

Please, make my apologies to your waistlines… I know mine needs it!!! 😀


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