You need these in your life! Another perfect recipe borrowed from Smitten Kitchen, I didn’t have access to chocolate disks, but smashed up good dark chocolate worked beautifully. And yes, these are large, and the measurements are more precise than usual for a cookie recipe – but did I mention perfect? – enjoy!
1 1/4 c. (280 g) butter
1 1/4 c. (240 g) brown sugar AND 1 c. + 2 T. (225 g) sugar
2 eggs AND 2 t. vanilla
1 1/4 t. baking soda
1 1/2 t. EACH baking powder AND kosher salt
3 1/2 c. + 2 t. (445 g) flour
1 1/4 lbs. (565 g) bittersweet chocolate disks or flatter, smashed or chopped good dark chocolate (I used 70%)
Using your electric mixer, cream together the butter and both sugars for a few minutes until fluffy, then add the eggs one at a time and mix well to combine. Add the vanilla, mix, scrape down the sides of the bowl and then sprinkle in the baking soda, baking powder and salt and mix again until completely combined.
Carefully add the flour all at once and mix on low in short bursts to work it in until the flour disappears, but do not overmix! Add in the chocolate and stir as briefly as possible to incorporate – the idea here is that if you’re using chocolate disks, you’re trying not to break them up.
Here is where I veered from the original recipe slightly and I weighed/measured/rolled out 100 g (large!) balls before placing them on a plate, covering them and refrigerating them. The cookies work much better if the dough is chilled but I thought that chilled dough would be a lot more difficult to shape, so I formed the balls first.
When you’re ready to bake, preheat the oven to 350 and line a large baking sheet with parchment. These cookies are so large that only 6 fit comfortably on a full-sized half sheet! Bake for about 15 minutes, but please keep an eye on them. They should finish golden all over but will need to rest on the baking sheet for several minutes to set before you can move them.
I kept these balls in the fridge and we cruised through them all week! I’m sure they’d also freeze beautifully!