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Double Chocolate Chunk Cookies

These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.

  • Yield: Makes about 3 dozen
Double Chocolate Chunk Cookies

Photography: Antonis Achilleos

Source: Martha Stewart Living, June

Ingredients

Directions

  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

  2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

  3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Reviews (3)

  • scottigirl 14 May, 2008

    I need help with these cookies! The first time I made them they were flat, chewy and delicious!
    Since then, each time I make them they have been puffy and cakey! What am I doing wrong?!

  • scottigirl 14 May, 2008

    I need help with these cookies! The first time I made them they were flat, chewy and delicious!
    Since then, each time I make them they have been puffy and cakey! What am I doing wrong?!

  • scottigirl 14 May, 2008

    I need help with these cookies! The first time I made them they were flat, chewy and delicious!
    Since then, each time I make them they have been puffy and cakey! What am I doing wrong?!