Giant double chocolate cookies made with I Can't Believe it's Not Butter
Keyword Double Chocolate Cookies
Prep Time 15minutes
Cook Time 11minutes
Cooling Time 10minutes
2 1/4cupsall-purpose flour(290 grams)
1/2cupunsweetened cocoa powder(45 grams)
1cupI Can't Believe It's Not Butter(230 grams)
1cupfirmly packed light brown sugar(200 grams)
1/2cupgranulated sugar(100 grams)
1large egg(54 grams)
6ouncesbittersweet chocolatecoarsely chopped
6ounceswhite chocolatecoarsely chopped
1/2cupdried cranberries or dried cherries
1/2cupcoarsely chopped toasted pecans
Preheat oven to 375°. If you plan on chilling the dough you can skip this step.
Combine flour, cocoa powder and baking soda in medium bowl; set aside. You can also add a pinch of salt, but it's optional since the spread already has salt.
With a wooden spoon or with an electric mixer, beat together the I Can't Believe it's Not Butter, both sugars and the egg. Do not overbeat or attempt to make the mixture fluffy, just beat until mixed.
Stir in flour mixture just until blended, then stir in both chocolates, cranberries and pecans (or walnuts).
If you are making the cookies right away, drop mixture by 1/4-cupfuls, 3-in. apart, on ungreased or parchment lined baking sheets. Bake 11 minutes or until edges just begin to set. Do not over bake; cookies will firm as they cool. Cool 2 minutes on wire rack; remove from sheets and cool completely.
Alternatively, drop the cookie dough onto a couple of dinner plates lined with plastic wrap. You should have about 18 mounds. Cover and chill until you are ready to bake. When ready to bake, arrange on parchment lined baking sheets and bake for 11 minutes or until done. Since the dough balls will be cold, it will probably take a little longer.
You can substitute 1 cup of bittersweet and 1 cup of white chips if you need to.