A few warnings before you continue with this #recipe. Due to the alkali nature of the cocoa powder and the baking soda, it can have quite a bitter touch to it if your measurements are off, so measure accordingly. From previous experience, I can say that a lump of baking soda is not good eats. On that end, watch the baking of this cookie compared to the previous recipe. This one takes only about 13-15 minutes and it can be quite difficult to ascertain if the bottom of your cookie is burned due to the darkness of the dough. One more little tidbit before continuing, an extra large egg yields about 4 tablespoons, which as I said about, is about perfect for two giant cookie recipes.
Giant Chocolate Cookie
2 tbl unsalted butter (softened)
2 tbl granulated sugar
2 tbl brown sugar (light)
2 tbl beaten egg
2 tbl cocoa powder
1/4 cup (4 tbl) AP flour
1/4 tsp baking soda
1/2 tsp vanilla
dash of salt
Additions: chopped walnuts, chocolate chips
Cream together the butter and sugar. (I've been using a fork since it's such a small amount and who can be bothered to dirty proper mixing utensils?) Add the egg and vanilla. Mix. Combine the rest of the dry goods and mix until thoroughly combined. As with the previous recipe, here is where the fun begins. I added in chopped walnuts because that's what I had on hand but you can use anything as long as it doesn't exceed 1/4 cup of extra goodies.
Waiting to get baked |
Bake at 350 F for about 13-15 minutes, watching carefully. The cookie will appear underdone but will set up as it cools. :) This is a sinfully chocolaty cookie, more on the dark and rich side instead of sweet and sultry. The center is like the chewy goodness of a brownie with the outside crackly.
Oops, a cookie monster took a bite |
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