gigantic triple chocolate cookies

Need a bribe?

Use these humongously enormous, colossally gigantic cookies.  Made with three types of chocolate.

They'll get you out of the doghouse.  Or make your boss overlook that work thingy you forgot to turn in on time.  They'll make people want to be your friend.  They'll even get your upstairs neighbors to stop stomping in boots at 5:30 in the morning.

Regardless of why you make these cookies, they are really hard to resist.  I actually crave these big guys and I'm not even a huge chocolate person.  Did I just say that?

This recipe is for a copycat of the cookies from the famous Levain Bakery in New York City.  Each cookie is 4 ounces!  I know.  You'd think that's too big, but you're wrong.  They're perfect.  Especially right out the oven.  Even after you burn your mouth.  See what these do to me?!

In completely unrelated news, Pretty Little Liars is back on and I couldn't be more excited.  I love that show!  Judge me if you will.

Might as well make some more of these cookies so I can enjoy two of my guilty pleasures at once.

Gigantic Triple Chocolate Cookies
makes 10-12 gigantic cookies

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Ingredients:
2 1/4 cups flour
1 teaspoon baking powder
scant 1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 1/4 cup sugar
2 eggs, at room temperature
1/2 cup dutch-process cocoa powder
2 cups semi-sweet chocolate chips
3/4 cup dark chocolate chips

Directions:
Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

In a large bowl, combine flour, baking powder, and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until lightened in color and fluffy, about 3-4 minutes.  Add eggs one at a time, scraping the bowl after each addition.  With the mixer on low, add the cocoa powder and mix until well blended.  Add the dry ingredients and mix until just incorporated.  Using a spatula, fold in the chocolate chips.

Transfer the dough to a work surface and briefly mix by hand to incorporate any crumbly bits left at the bottom of the bowl.

Using a scale, divide the cookie dough into 4-ounce balls (or just divide into equal pieces).  Place dough balls on the prepared baking sheets, a few inches apart.  Gently flatten the tops (don’t press down too much).  Bake for 16-20 minutes, or until the tops are no longer glossy.  Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.

Enjoy!  Store in an air-tight container.

*NOTES:
- I used dutch-process cocoa from Penzeys Spices.  You can use Hershey’s Special Dark if you can find it.
- Microwave leftover cookies for 30 seconds to get the chocolate all melty and yummy.
- For smaller cookies, 3-ounce cookies bake for 13-14 minutes and yield about 16 cookies.  2-ounce cookies bake for 10-11 minutes and yield about 22 cookies.

Source: adapted from Annie's Eats