Whole Wheat Double Chocolate Gigantes

I managed to make these cookies in the kitchen of the house I am renting, even though my landlady's electric mixer has ONE attachment. Try creaming butter and sugar with one beater attachment. I finally figured out that if I moved the beater as fast as I could clockwise, while the beater was spinning counterclockwise, that gave me enough mix to somewhat cream the butter and sugar. The mother of the family I gave them to said that they were the best cookies she had ever had. (Disclaimer: While she sounded sincere, I suspect that may have been a slight exaggeration.) On the other hand, the friend of my landlady, who I also gave one to in the morning had to go to the Emergency Room later that afternoon for severe pain in her abdomen which ended up not being appendicitis. They still don't know what it was. I think it was the cookie.

Here is the recipe, adapted slightly from here. (I also stole the picture from her site.)

Yield: 12 very gigante cookies

1 c. room temp butter
1 1/4 c. sugar
2 large eggs
1/2 cup cocoa
2 1/8 c. whole wheat flour
2 T milk
1/4 t. salt
1 t. baking powder
2 c. good chocolate chips

Preheat oven to 350, spray or line sheets. With the electric mixer (with both attachments preferably), cream butter and sugar. Mix in eggs one at a time and mix in milk. Mix in cocoa until well blended. Add flour, salt, baking powder and mix at low speed until combined. Fold in chocolate chips.

Divide into 12 portions. Roll into a ball, smoosh slightly if you please, bake 16-20 minutes and transfer to rack after 5-10. Enjoy with milk or make an ice cream sandwich out of them.