Work absolutely sucked

I try not to complain a lot, but this is just absurd. Last night at work, Sears was falling apart. The escalator was broken, my stapler was broken, the gift cards and credit cards wouldn't work, customers were flipping out, and to top it off, the air conditioner has never worked in the first place. I almost walked out of the store because I was just so stressed. I don't know what held me down and made me stay. It was probably the Hannah Montana wig that I tried on. I loved it.

But back to food, I made these cookies to send to my friends in Iraq. They are very massive, but not wide. They just look like big mounds of brownie when they bake up. I see NO problem with that at all because they are delicious cookies! They are much denser and cakey than regular cookies. I found them on the Cookie Madness blog where Anna has perfected these babies. It's a small batch of cookies- I made 6 gigantic ones, but it can be doubled if needed. And these are NOT vegan like my last posts because I like making real butter and eggs foods once in a while, too.

Here's the recipe:

Giant Dark Chocolate Cookies

1 stick cold unsalted butter, cut up
1/2 cup plus 3 tbsp granulated sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup plus 1 tbsp dark cocoa powder
1 cup plus 2 tbsp all-purpose flour
1/8 tsp salt
1/8 tsp baking powder
1/2 cup bittersweet or semi-sweet chocolate chips
1/2 cup peanut butter chips or handful of chilled Reese's miniatures

Directions:

Preheat over to 375 degrees F. In an electric mixer bowl, cream together butter and sugar until well-blended. Add egg and vanilla and beat just until incorporated, then scrape sides of bowl and beat in cocoa powder. In a separate bowl, thoroughly stir together flour, salt, and baking powder. Stir the flour mixture into the chocolate mixture. When flour is mixed in, fold in chocolate chips and peanut butter chips. Divide into 6 equal portions. Put 3 portions in refrigerator and bake the other three. On a non-stick ungreased cookie sheet, place the 3 mounds. Bake at 375 for 8 minutes, then without opening oven, reduce heat to 325 and bake for another 8-10 minutes. Mine took 10 minutes to set. Let cookies cool on rack for 5 minutes than transfer them to cool. Bake the other 3 mounds.

Note: The cookies won't spread like normal cookies and you may think that they aren't done for that reason. After the 10 minutes at the end, check them with a tooth pick and see if they look crisp. They will harden as they cool.