Giant Chocolate Chocolate Chip Cookies

I will refer to these cookies from now on as the quarter-pounder cookies. It's a dangerous thing for cookies this good to even exist. Not that I ever think twice about eating a quarter-pound burger. I'm a bring on the half-pounder kind of girl. That's not really a good thing, but hey, what can ya do? I like food. However, a quarter-pounder cookie? I'm in heaven, but to be honest even I found it difficult to eat a whole one of these. I don't think I have ever had a problem eating a whole cookie in my entire life. Again, this is not really a good thing. Maybe with these it's because their presence alone is overwhelming.

I wrote a few days ago about my love for giant muffins and cupcakes...well, here's a shocker: cookies also fall into that category. Chocoholics, you must make these now. I have a feeling these are going to be my new go-to cookie recipe. I won't even begin to list the reasons having a go-to cookie this large is a terrible, terrible thing–that's pretty self-explanatory. I can only imagine how good these would be heated up and served with vanilla ice cream. Is it acceptable to start making all cookies four ounces?

Giant Double Chocolate Cookies
Recipe from Annie's Eats

Yield: 12 very large cookies
Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
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

Directions:
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.

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.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.