Giant Double Chocolate Cookie

Book Update: Since my last book was on exercise, I thought I would read another to answer some questions I’ve always had or challenge the view that I was taught 15 years ago while in high school.  “Which Comes First, Cardio or Weights?” by Alex Hutchinson is even better than the last book I read “The First Twenty Minutes”.  I like the “cheat sheets” at the end that summarize the chapter, the conversational tone as well as the Question and Answer format.

For example, you can actually exercise in just 4 minutes.  Yep.  FOUR minutes of HIT (High Intensity Interval Training) can yield the same results as an hour of exercise.  In the study, cyclists pedaled for 20-30 seconds and then rested for 4 minutes.   Then, pedaled again in that pattern until they reached 4 minutes of actual exercise.  Now, it has to be extremely hard – the hardest you can possibly go – in order to get results. But, I still found it an interesting shortcut.

Recipe Update:  I guess this recipe isn’t the most ideal to talk about exercise… or perhaps it is actually the best.  You can eat this and not gain weight… if you exercise!  🙂

But anyway, I made these giant chocolate chip cookies the other day and they were delicious and HUGE.  As you can see, it takes up the entire width of the silpat mat.  Very chocolatey and gooey.  I do not advise multiplying the recipe – or if you do just measure your eggs.  I didn’t measure the egg, but estimated instead since 1 egg equals 3 TB, and ended up with really cakey cookies.

If you want some really really good normal size cookies like this one, then make the double fudge cookies here.

Giant Chocolate Chip Cookie
yield: 1 BIG cookie

2 Tb butter, soft
2 Tb. sugar
2 Tb. light brown sugar
2 Tb. BEATEN egg
1/2 tsp. vanilla
1/4 cup AP flour
2 Tb. natural, unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup + 1 Tb. chocolate chips: dark or semi-sweet

1.  Let’s do the cookie method!!  Preheat oven to 350 degrees and line a cookie sheet with silicone or parchment (unless you plan to store the dough in the fridge and make later).
2.  In a large bowl:  beat your butter and sugar together for about a minute.
3.  Add your egg and vanilla.  Beat to incorporate.
4.  Add your dry stuff:  flour, cocoa, baking soda and salt.
5.  Mix to combine.  Stir in the 1/4 cup of chocolate chips.  Form the dough onto the cookie sheet and dot the top with the 1 Tb. of chocolate chips.
6.  At this point, you could refrigerate the dough or put it in the oven for 14-15 minutes.  Cool and eat!

Recipe from Sally’s Baking Addiction