My stepmother was a wonderful artist. She made marvelous collages out of thick, chunky pieces of colored glass , backlit with tiny lights. She made stunning collages of reverse image black and white copies of her knee x-rays when she had her knee replaced. And, boy, did she have a sweet tooth! This is her favorite of all my recipes - a double chocolate and chile cookie, about 5 inches across. Rich, fragile, and delicious. You can skip the chile if you want, but I think it brings a nice little tingle to your tongue.
As I said, these are fragile cookies, at least until they're totally cool. Even then, handle them with care, especially if you're moving them elsewhere, like a picnic.
Preheat oven to 335F.
Line two baking sheets with foil or parchment.
In a mixing bowl, add:
1 1/2 sticks unsalted, room temperature butter, cut up
1/2 cup sugar
1/3 cup packed brown sugar, plus 1 T. more
1 t. good vanilla
Mix well for a few minutes.
1 1/3 cups King Arthur flour
1/3 cup good powdered, unsweetened cocoa
1/2 t. baking soda
pinch cayenne pepper(optional)
1 grind of pepper from a peppermill(optional)
pinch cinnamon (optional)
Mix well. Then add:
1 1/3 cups semi-sweet chocolate chips
Taking an ice cream scoop, scoop out a ball of firmly packed batter and place on baking sheets, 6 to a sheet. This recipe makes about 10 giant cookies.
Baking one sheet at a time, place in upper third of oven and bake for 15 minutes.
Remove hot baking sheet to a cooling rack. Do not remove cookies. Cool 10 minutes.
Carefully remove cookies to another cooling rack, and let cool another 15 minutes, at least.
Bake second batch the same way.
I know you'll love these!