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
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
100g brauner Zucker
1 Ei (L)
1/4 TL Vanille Extrakt
165g Mehl (Type 550)
30g schwarzes Kakaopulver*
1 TL Speisestärke
1/2 TL Natron
1/4 TL Salz
115g Zartbitterschokolade, gehackt
DIRECTIONS / ZUBEREITUNG
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.
2. Den Ofen auf 210°C (410°F) vorheizen. Ein Backblech mit Backpapier auslegen. Den Teig in vier Portionen aufteilen und Kugeln daraus formen. Die Teigkugeln mit genügend Abstand auf das Blech setzen und die zurückbehaltene Schokolade in den Teig drücken. Die Cookies für 12-13 Minuten backen – die Oberfläche sollte trocken und einigermaßen fest aussehen. Aus dem Ofen nehmen und auf dem Blech etwa 20 Minuten abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
Here is a version of the recipe you can print easily.
Delicious and oversized Double Chocolate Cookies made for hungry cookie lovers! Extremely dark because of some black cocoa – the perfect Halloween Snack!
Keywords: cookies, xxxl, xxl, xl, large, extra large, chocolate,