Behemoth Brownie Cookie

Directions

1. In a small bowl, stir together the flour and cacao powder. Set aside.
2. Cream the butter, sugars, salt, and baking soda in a small bowl. In order to do this, smear the mixture up against the sides of the bowl with the back of a spoon to mash the butter into the other ingredients. Continue to stir and smear the mixture for about two minutes, or until it is homogenous with no chunks of butter visible and has the fluffy consistency of frosting. It might be a bit grainy from the sugar still but do not worry about this.
3. Add the egg yolk to the butter mixture and stir vigorously for about 30 seconds to create a homogenous mixture.
4. Add the flour and cocoa and stir to incorporate.
5. Add the chocolate chunks and stir until evenly distributed.
6. Leave the dough in the bowl and cover with plastic wrap. Refrigerate for an hour.
7. Remove the dough from the refrigerator and form it into a ball. This ball should be slightly taller than it is wide and can be rough. Wrap the dough ball in plastic wrap and freeze for 6 hours.
8. When the dough is ready to bake, preheat the over to 425 degrees F and line a baking sheet with parchment paper.
9. Once the over has preheated to 425 degrees F, turn it down to 375 degrees F. Unwrap the dough ball and lace it in the center of the baking sheet. Bake the cookie for 15 minutes, or just until the exterior is set. For a properly doughy cookie, err on the side of underbaking.
10. Remove the pan from the oven and place it on a baking rack. You can let it cool completely by removing it from the pan and placing it directly on the rack after about 10 minutes. Or you can eat it immediately after baking for maximum gooeyness!