Giant Chocolate Chocolate Cookies

If you love chocolate—and I mean looooooooove chocolate—then I have the most perfect "small batch" recipe for you today.

It's small batch because it only makes 4 cookies. Caveat: the cookies are the size of your head.

The cookies themselves are rich and chocolately—like a cookie brownie. Bonus: you can make this recipe with regular 'ole pantry staples that you likely have on hand.

The edges are crisp but the middles are gooey.

A sprinkle of your best salt and a big glass of milk is 100000% required when eating these sweet treats.

Yours in promoting baking/eating all the things,
Jacqueline

Giant Chocolate Chocolate Cookies, from Style Sweet
This recipe makes 4 giant cookies. I would imagine one could make smaller cookies out of this, but the ratio of crisp outside to soft inside will be different (plus cooking time would need to be adjusted.) So if you want to serve more folks I'd just cut the giant cookies in half after baking.

Ingredients
¾ cup (96 grams) all-purpose flour
¼ cup (25 grams) cocoa powder, preferably Dutch processed, sifted
½ tsp baking soda
½ tsp salt
6 TBSP (85 grams) unsalted butter
½ cup (115) granulated white sugar
2 TBSP brown sugar
1 tsp vanilla extract
1 large egg yolk
1 TBSP hot water or hot coffee
¾ cup (130 grams) chocolate chips
flaky salt for sprinkling (I like Maldon)

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. 
2. Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. Place the butter in a large, microwave-safe mixing bowl, and melt in the microwave. Add the white and brown sugars and mix until well combined, preferably mixing on low with a hand mixer until the the sugars begin to dissolve (the butter will turn a bit opaque as it cools slightly). Add the vanilla and egg yolk and mix to combine.
4. Add in the dry ingredients and stir with a spatula to combine. The dough will be quite thick and a bit dry. Add in the hot water or coffee and mix with a spatula until smooth. 
5. Fold in the chocolate chips until combined.
6. Divide the dough into four equal portions. Roll each portion into a ball and place on the prepared baking pan, at least three inches apart. It is best to slightly stagger the dough on your baking sheet. (See my pics below for why a stagger is best.)
7. Slightly flatten each cookie (~ 1 ¼" in height). Bake for 15 to 20 minutes**. When done, the edges should be set but the centers will remain soft. 
8.  Cool the cookies on the baking sheet over a wire cooling rack. Sprinkle with flaky salt, if desired.

**The original recipe said bake for 15 minutes but my cookies seemed super puffy and very raw at this point, so I let them go an extra 5-6 minutes until they were a bit more set. They were perfect when fresh, but weren't quite as soft the next day, though a quick zap in the microwave made all the difference. So perhaps in my oven 18 minutes would have been ideal, but I'm providing the full range depending on how goey/underdone you want your cookies. 

Giant cookie dough!

Staggering the cookies will help them not touch when they spread