These giant cookies made me crave them as soon as I saw them on Instagram, in a post from a French site. They were huge, chubby, full of chocolate… and of course I had to try them!
With this batch you get 8, about 2.3 oz each, perfect for a super indulgent snack or to have ready for when you need real “comfort food”.
Smart tip (to avoid them becoming too hard)
If they look soft when you take them out of the oven, that’s correct: as they cool they will firm up by themselves 😉 and if you leave them in the oven too long LATER you could drive nails into them they will be that hard!
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 tbsp butter
- 1/2 cup sugar
- 1 egg (medium)
- 1 15/16 cups flour
- 1/2 tsp baking powder
- 3.5 oz chocolate (white and dark, chopped)
- to taste vanilla extract
Tools
- Baking pans
- Parchment paper
Steps
Melt the butter in a small saucepan and turn it into browned butter (it should smell fragrant and turn golden, not black 😁).
Pour the butter into a bowl, add the sugar and mix well with a hand whisk to dissolve the sugar grains.
Add the egg and mix thoroughly.Add the vanilla extract.
Add the flour and baking powder, mix until you obtain a homogeneous dough.
Add the chopped white and dark chocolate and stir to distribute it well.Form 8 balls of about 2.3 oz, press them slightly and flatten them a bit with your hands.
Place the giant American cookies on a baking tray and bake at 338°F for 25–30 minutes.
When baked, let cool and then taste!
Enjoy! Annalisa
Do you like cookies? Choose your favorite from this nice collection
READ→ https://blog.giallozafferano.it/asilannablu/raccolta-ricette-biscotti/
Storage and tips
Storage and tips
These giant double-chocolate cookies keep at room temperature for 4–5 days if stored in a tin box or an airtight container.
If after 1–2 days they become a bit harder, just warm them 10–15 seconds in the microwave or, as I personally prefer, dip them in milk for a delightful breakfast 😄🥛🍪
✅ If desired, the dough can also be frozen in balls (already portioned individually and frozen in appropriate bags) and baked directly from the freezer, adding a few extra minutes of baking time.
