It’s time to do some “halloween-ish” recipes! The end of October is approaching fast and I think we need some dark and disturbing bakes to celebrate Halloween! Oh well… these XXXL Double Chocolate Cookies are not that much disturbing, but definitely dark! So what do you think – are these cookies “Halloween approved”? ;)

Some months ago I got myself a huge package of black cocoa* from the internet. Don’t remember for what kind of recipe I initially bought that cocoa for… oh wait, yes – that was my Oreo Number Cake for my blog birthday this year https://baketotheroots.de/oreo-cookie-cream-number-cake/ – how could I forget?! ;) Anyway. Since then I am using that black cocoa here and there and still amazed each time how dark bakes turn out (without being burned!) ;) I really love using that cocoa…

Bakes with this kind of cocoa always taste a bit like Oreo Cookies for me. They probably use the same cocoa to get the cookies so dark – at least that was the first time I experienced that kind of flavor in a bake. I really like it, but it might not be something everyone likes. If you want to get these cookies really black (without artificial food color), you need this cocoa powder, but if you don’t care about the color and just want XXXL double chocolate cookies… use your regular baking cocoa powder ;)

The extreme size of these cookies has two reasons – first of all, because I used quite a lot of dough for each cookie (d’oh) but also because of the time, I let the dough cool down… or better said not letting it cool down that much. A less cooled dough leads to more spreading and accordingly larger cookies. If you let the dough rest in the fridge for at least 2-3 hours (or even overnight) you will get little cookie mountains instead of cookie plates with the same baking time ;) The cookies will be a bit “underbaked” in the center that is something you might want to achieve. Either way, you will get really nice cookies!

Oh well… let’s stop the chitchat – I got to munch a bit more on my cookie. Trying to eat that one for two days already and still no end in sight :P

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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XXXL Double Chocolate Cookies

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• Author: Bake to the roots
• Prep Time: 20m
• Cook Time: 12m
• Total Time: 1h 30m
• Yield: 4
• Category: Cookies
• Cuisine: American

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Description

Delicious and oversized Double Chocolate Cookies made for hungry cookie lovers! Extremely dark because of some black cocoa – the perfect Halloween Snack!

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Ingredients

1/2 cup (120g) butter

1/2 cup (100g) brown sugar

1/4 cup (50g) sugar

1 large egg

1/4 tsp. vanilla extract

1 1/4 cups (165g) all-purpose flour

1/4 cup (30g) black cocoa powder

1 tsp. cornstarch

1/2 tsp. baking soda

1/4 tsp. salt

4 oz. (115g) semi-sweet chocolate, chopped

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Instructions

1. Add the butter and sugars to a large mixing bowl and mix on high speed for about 5 minutes until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with cocoa powder, cornstarch, baking soda, and salt in a separate bowl, then add to the mixing bowl and mix until just combined. Add the chopped chocolate (keep some chocolate to decorate) and fold in. Place the dough in the fridge for about 30 minutes.

 

2. Preheat the oven to 410°F (210°C). Line a baking sheet with baking parchment. Divide the dough into four portions, shape into balls and place with some space in between on the baking sheet. Press the leftover chocolate into the dough balls and bake for 12-13 minutes until the top of the cookies is dry and looks almost set. Take out of the oven and let cool down for about 20 minutes on the baking sheet, then transfer to a wire rack and let cool down completely.

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Notes

Enjoy baking!