quarter pound double chocolate cookies

Quarter pound cookie. Let's just look at that one sentence. A chocolate cookie that weighs a quarter pound. Seriously. Filled with cocoa powder, dark chocolate chips, butter, a touch of cinnamon, sugar, a touch of salt, a hint of cream, and then dipped in warm ganache. That's food porn. One bite, ok three bites of this cookie and my chocolate craving was satisfied. I have to tell you these cookies were fun to create. What do they taste like? A moister, super rich, dense scone with texture and a long lingering chocolate essence. They are really thick and really rich--super rich actually. Why did I make them so big? I have an obsession with giant cookies. That's it. I'm addicted to chocolate. No, I have an obsession with giant sized chocolate cookies. And a small obsession with levain bakery. I know I'm not supposed to swear on my food blog and all that crap, but trust me one bite of these cookies and you will say holy shazammmm--that's a *(#&^% good cookie!
As you see in the next picture the cookie sheet is 18 x 13 inches and it holds only eight cookies. I was going to put a paper clip on the cookie sheet so you could see size difference, but then someone might be like 'why is that girl putting paper clips next to her cookies?'
My giant cookies were featured in the la times, how cool is that? Thanks la times!

quarter pound double chocolate cookies
loosely based on levain bakery
print recipe

2 and ¾ sticks of room temp unsalted butter
¾ cup granulated white sugar
¾ cup packed light brown sugar
2 large eggs
2 TB half & half (or cream)
1 ½ ts pure vanilla extract
3 cups all purpose flour
½ cup + 2 TB cocoa powder
½ ts cinnamon
Oversized ¾ ts sea salt
1 and ½ ts baking powder
½ ts baking soda
2 cups (60% or higher cocoa) dark chocolate chips or chopped chocolate

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.