While baking these I might’ve been looking up 90’s Mariah Carey to blare. Sometimes you just need to sing along to Fantasy or Always Be My Baby while baking cookies, ya know?
I hope you like these so much you get mad at them. I hope you have good intentions (like I did) to just half a cookie at a time… and save the rest for the next day, but instead eat it out of necessity on your couch. What can I say? I’m awful at stopping mid-cookie.
There’s so much chocolate in these quarter pounders that you have to knead the dough. It’d be a shame for just one chip not to make it into the end result. So knead it! Casually! Like, twice! And the bake them by the handful.
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup cocoa powder
- 2 1/4 cups all-purpose flour
- 1/4 t kosher salt + sea salt for sprinkling
- 1 t baking powder
- 2 1/2 cups semi-sweet chocolate chips
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- Using an electric mixer combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in cocoa powder. Add the flour, salt, and baking powder until just incorporated. Fold in the chocolate chunks/chips with a spatula until chocolate is evenly dispersed. Pour dough onto a parchment covered surface and knead just until all of the chocolate chips are mixed in.
- Divide dough into 4 oz. portions (or divide into 12 equal pieces). Roll each dough into a ball and flatten just slightly into a disc. Sprinkle with a pinch of sea salt and place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets for 5-10 minutes, then cool completely on a wire rack. Serve with milk for chugging.
Yay! Click HERE for a printable pdf of the recipe above.
Perfect for sharing, but there’s no shame in being a cookie champ.