Jumbo Chocolate Cookies

Jumbo Chocolate Cookies - made dough June 13, 2022 from Tastes Better From Scratch 

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, softened

1/2 cup granulated sugar

3/4 cup brown sugar, firmly packed

1 egg, room temperature

1 teaspoon vanilla extract

1 cup chocolate chips

1. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until well combined and fluffy, 2-3 minutes. Add egg and vanilla extract, beating until just combined. Add dry ingredients in 2 additions, beating until just combined after each addition. Fold in chocolate chips.
3. Portion dough into golf-ball-size or larger dough balls. Cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 12-15 minutes or until edges are set and middles no longer look raw; do not overbake. Remove from oven and let rest on baking sheet for 5 minutes before removing cookies to wire rack to cool completely.

I'm slowly, slowly getting back into my baking groove again. It's very slow going because I'm in a much smaller kitchen in my new house than the old one and some of my stuff is still packed and what I have unpacked, I have no idea where I put it. Yeah, I know, my First World problems are seriously inconvenient.

The good news is my Kitchen Aid mixer occupies one of the few prime counter spots in the new kitchen and I do know where my measuring cups and measuring spoons are. So all is not lost. However, I have no idea where any one of my 4 cookie dough scoops of varying sizes are, So I went with two spoons and my eyeballs to portion out cookie dough balls of (roughly) the same size. Turns out I don't need 4 cookie dough scoops of varying sizes after all, just two spoons.

This dough was easy to work with, not too soft or too sticky, despite the fact that I was making this in triple digit heat (let's hear it for air conditioning and electric fans). I only made one dough ball as "jumbo-size" so I could test out how it was originally supposed to be. The rest of the dough I made into normal-people-sized cookies since they were all earmarked to go out in care packages and presumably not everyone has my (extremely high) tolerance for chocolate and sugar.

I like to wait until a chocolate chocolate cookie has fully cooled before I eat it as I prefer the texture that way - fudgy but not too mushy. This was still slightly lukewarm when I ate (a piece of) it as it was getting late and I didn't think I needed a sugar high before going to bed. This was pretty good. I used the high end cocoa (formerly known as Pernigotti) which makes all the difference in getting that deep, rich chocolate flavor. It wasn't overwhelmingly rich, although that may have been I just ate a small piece, but it still had superb chocolate flavor.