Giant, soft double chocolate cookies make the perfect treat for any occasion. Crisp on the outside, and irresistibly soft and gooey on the inside. They are everything.
These cookies were inspired by Levain Bakery who are famous for their amazing giant cookies.
I’ve been dreaming of going to visit them for years, and when I took my daughter to New York City I finally had that chance.
We tried one of each of their cookies and they were all amazing. The double chocolate chip cookies were definitely my favorite.
I really recommend adding in chocolate chunks or even chopped chocolate instead of chocolate chips in these double chocolate cookies.
This way you get pools of melty chocolate all throughout the inside.
For me, walnuts are necessary to add more flavor and texture, but I know not everyone likes it, so feel free to skip.
What I love most about these double chocolate cookies is that there is no chilling time necessary.
You go right from mixing to baking which is just perfect when you don’t want to wait too long.
Waiting for the cookies to cool is bad enough. You can chill or even freeze the cookie dough if you want.
Just remember to add a few more minutes to your baking time.
The baking time is also something you need to be careful of, especially considering the size of the cookies.
Levain Bakery says the inside should still be slightly under-baked and a little gooey. So, you don’t want it to be fully baked through.
Instead, you bake it as much as you can, then let it sit on the hot baking sheet for a few minutes so the bottom can set enough for you to transfer it.
In the end you get a nice and gooey interior and a crisp exterior.
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