Mix these really, really well
Combine the two bowls until just mixed.
Leave the dough in the fridge for a couple of days covered with plastic wrap touching all the exposed dough surface so it doesn’t dry.
Separate into balls, roughly 1/3 cup each. Bake on parchment paper, directly from the fridge. You can go smaller if you want, just watch the final cooking minutes. They should be lightly brown around the edges and that's it. They'll be soft in the middle and won't quite look done but they'll finish cooking out of the oven. Once they cool, they should settle and crack all nice like.
If you like your cookies smaller, use 1/4 cup balls and cook for ~15mins.
These taste like those giant cookies you get in a coffee place for like $3
Makes about a dozen giant cookies.
About butter: Replace the margarine for butter and add more chocolate and you get an even wilder cookie. The dough will be harder to work with and it won’t be dairy-free, but the crumb, particularly on the edges, won’t be as ‘crispy’. The soft gooey insides will remain largely the same. Also if you use unsalted butter you can add salt since margarine is generally already salted. I’d like to try them with vegetable oil directly but I haven’t yet. In the pictures, the one on the left uses butter and the one on the right uses margarine.
These are really sweet. Way too sweet. They shouldn’t exist. Don’t make them unless you like really sweet things. Don’t put sweetened chocolate in here or it makes them even sweeter. Bitter chocolate balances better.
This recipe isn’t my style and I wouldn’t put it up but I want to take this recipe and adapt it for better ingredients, like fruit instead of chocolate and maybe some coconut but I haven’t yet. Keeping it for reference since I did a lot of A/B testing on it. And ‘cause other people seem to like it a lot.
These freeze well. Ball them up and freeze them, then take out one or two balls and bake them along with dinner as a fresh cookie dessert.
After eating a few batches of these we've found that we don't like them best right out of the oven. We like them best when kept in an airtight container for a couple days. The day after baking and the day after that are the best. They have a chewier-ness and the difference between butter and margarine kinda goes away. They also don't taste as disgustingly sweet.
Last updated 2021-02-22