Need.Chocolate.NOW.  It’s the therapy I need after a long, hard week like I’ve just had.  It’s truly amazing to me that as soon as a piece of chocolate enters my mouth, it immediately triggers my brain to think, “hey, I’m happy.”  The feeling of happiness runs through my whole body, prompting me to do a happy dance right in the middle of my kitchen; my happy dance looks a lot like that annoying old man dancer on the Six Flags commercials but to the tune of “I Gotta Feeling,” by the Black Eyed Peas.  Ok, now I can go to bed and drift on into dreamland, happy as a lark and it’s all thanks to chocolate.

I started browsing my favorite recipes and as soon as I saw these double chocolate chip cookies, I went straight to the refrigerator, got out the butter, and starting mixing.  These cookies are super easy and in about 30 minutes, you too can experience the happiness that only these chocolate-y chocolate cookies can bring.  You might even do a happy dance.

Giant Double Chocolate Cookies


1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely. Yields 12 cookies.

Recipe Source:  Annie’s Eats