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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

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
  • 1 stick (8 tablespoons) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

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 (105)

  • rebecca_m 9 Jul, 2014

    I live in France and used french ingredients so several changes were made: I used bread flour (or white whole wheat pastry flour), reduced the butter by 1 T to 100 grams, reduced the sugar to 150 g (3/4 cup), half of which was unrefined brown sugar, and used half semi sweet chocolate and half milk chocolate instead of all milk chocolate. The cookies came out chewy and reminded us of brownies. They were very well received and devoured by all.

  • Rensgry 19 May, 2014

    I read the reviews and became very skeptical of this recipe... However, I'm glad I decided to make them despite the negative reviews. These cookies are delicious. I used semi-sweet & white chocolate (Ghiradelli) because I didn't have milk chocolate. I even goofed up and melted all of the chocolate. My batter was thick, and cookies are deliciously gooey. I also had some cream cheese icing in the freezer that I thined out & added peanut butter to and drizzled the cookies with. Delicious!

  • Amy is in the kitchen 5 Apr, 2014

    I made some adjustments and these turned out to be crunchy on the outside and cake-like on the inside- just like I like my cookies.
    1st, I made a half batch...
    I only used 1/2c of sugar (that would be 1c for a full batch), and I added in about 1 heaping tablespoon of flour.
    I'm all for a chocolaty cookie without going overboard on the sweet. I feel like it takes away from the chocolate. So instead of the milk chocolate, I went with semi-sweet chocolate chips!
    They turned out very good!

  • Kym_J 7 Feb, 2014

    I found the batter okay but when I baked them they came out thin and crispy on the outside with a kind of gooy centre. Flat as pancakes... Good taste but not a fan of the flatness...

  • Balancing1021 24 Aug, 2013

    Disappointed. The taste was good but the batter was too thing. The cookies were completely deflated. I attempted to cook them for 13 minutes to hopefully help them along but they were greasy. I would try to increase the flour to maybe 2 cups of flour. I didn't add the melted chocolate because the batter was too thin added a cup of coconut and a cup of white chocolate chips to try to thicken things up.

  • Janine Berdecia 25 Jun, 2013

    I personally loved these cookies. You want to bake them at least ten minutes so they can be nice and soft. I actually doubled the recipe, I like my cookies nice and big and soft and gooey. I am also guilty I added extra melted chocolate and chocolate chips

  • Janine Berdecia 25 Jun, 2013

    I personally loved these cookies. You want to bake them at least ten minutes so they can be nice and soft. I actually doubled the recipe, I like my cookies nice and big and soft and gooey. I am also guilty I added extra melted chocolate and chocolate chips

  • AnnaSidhu 1 Jun, 2013

    I don't quite know what happened. I used Dairy Milk cocoa powder which might be the reason for my really runny dough. I baked the cookies anyway and this was my first attempt at baking cookies, ever. They came out to be sort of flat. Personally I didn't like how they turned out(a bit cakey?) , but my sister and grandma loved them. Also, they were too sweet for my taste, but I guess that is just me. I possibly didn't like it because of the amount of dough I ate whilst baking . :)

  • Hannah Daniel 16 Mar, 2013

    I don't know about you..but this batter was thick as ice! My cookies did indeed yield 21/2 doz cookies. I used Aldi brand cocoa and Lindt Milk Chocolate. However, they were very thin. Which isnt necessarily bad, except I was expecting them a bit thicker. All in all, it was a good recipe and extraordinarily easy to throw together.

  • g maiale99 26 Feb, 2013

    Does this work with chocolate chips? That is what I am trying it with !!! Yummy ;)

  • Aisha Amal 13 Feb, 2013

    I have to agree with dwboston. I made this recipe just as described, and the cookies fell apart. The taste was good, but I made them for my daughter to take to school for valentines day and they will not work. This recipie is too sensitive. I am wondering if it was the humidity where I live (Georgia). I though I had undercooked them so I put the next tray in for longer and ended up with mushy centers and burned bottoms. I will not try this one again.

  • dwboston 20 Dec, 2012

    I was left with a very wet cookie dough which needed to be refigerated before attempting to baked them. The resulting cookies are delicious but very fragile. I baked them for the office but know they will never survive the journey. My yield was barely two dozen.

  • cec145 15 Dec, 2012

    Yum! The only change I made was to use Ghiradelli milk chocolate chips instead of bars and they look just like the picture. Just watch your baking time - ovens vary and my cookies only needed 13-14 minutes. I did not get the predicted number of cookies (double recipe made 55) and I think I used the scoop size that they recommended. I did not need to refrigerate the dough - it was nice and thick and scoop-able. Make sure you use Dutch process cocoa powder; that might be the reason for runny dough

  • PaddyCakesHD 12 Aug, 2012

    When I need a strong chocolate fix, this is it. I use Ghirardelli chocolate (personal favorite). Also, hazelnuts compliment this recipe beautifully. I find it makes the cookie a more solid round body, experiment with your recipes!

  • Greencrazed 9 Feb, 2012

    I made these today. They were AMAZING! My new favorite cookie. I subbed shortening for the butter because I prefer it's texture in the finished cookie. We will be making these again.

  • HeathsgirlJoy 2 Oct, 2011

    I made these today and they were awesome. Real moist!

  • nikko317 18 Aug, 2011

    You can always make alterations while cooking but not with baking. So it helps to read the reviews first and see if you can pick up some pointers. True enough-you need to refrigerate the batter until it becomes easier to scoop and mold. I used 1/2 c. semi-sweet chocolate chips and reduced the sugar by 1/4 cup. Around 12-14 mins. in the oven will do. Chewy and just the right sweetness. I love this recipe

  • MinnesotaFoodie 5 Jan, 2011

    I've made these multiple times and refrigerate the dough about half an hour before I bake them. I like the consistency better when I do that plus I find the refrigerated dough is easier to roll into balls.

    Great way to satisfy a serious chocolate craving like the one I'm having right now.

  • MinnesotaFoodie 5 Jan, 2011

    I've made these multiple times and refrigerate the dough about half an hour before I bake them. I like the consistency better when I do that plus I find the refrigerated dough is easier to roll into balls.

    Great way to satisfy a serious chocolate craving like the one I'm having right now.

  • tami2 29 Dec, 2010

    i made these and they were too runny also, should i put them in the fridge for a while before baking? i put them on the baking sheets about 2 inches apart and a second later they were all touching. after they baked it looked like one huge brownie and i had to cut them into squares. what did i do wrong?

  • Soon2BMama 23 Dec, 2010

    I made this cookie last night and it was a winner! Crispy on the outside and soft and chewy on the inside. I added walnuts to break up it up a little and they are yummy! If you love chocolate, these cookies are for you.

  • prettymermaid 23 Dec, 2010

    I've tried once a few days ago. The taste was good but my problem was the consistency. They were too runny so they didn't come out good as the picture. Is there any mistake I made as I did exactly as the recipe says.

  • inthekitchenwithmonica 11 Sep, 2010

    I substituted dark chocolate for the melted milk chocolate and added a 1/2 tsp. of instant espresso powder to the liquids. The espresso deepens the chocolate flavor. I agree that 15 mins. is too long to cook - they need to be moist on the inside.

  • MBinSF 14 Aug, 2010

    These cookies are fantastic! If you love chocolate, you must make them. Instead of folding in chunks of semi-sweet chocolate, I used chocolate chips. I also added white chocolate chips and walnuts. So yummy!

  • aljpurlmama 21 May, 2010

    These are really fantastic cookies. As a shortcut, I melted the butter in the microwave and just stirred in the chocolate until it melted, worked perfectly and kept a few dishes clean. They are chewy, chocolately, and fantastic!

  • Alina8118 29 Mar, 2010

    These were SOOO good. Just make sure to check them at 12 or 13 minutes. My first batch at 15 minutes were overcooked (flavor good, just too crunchy). I took the advice of another commenter and made these into ice cream sandwiches. Rave reviews!!

  • deedeemaggie 15 Mar, 2010

    I made these delightful cookies with my daughter and her friend. They are 7yrs old and found the recipe easy to follow, while I kept a watchful eye. The cookies looked just like the picture, tasted AMAZING and the girls loved evry bite. My husband and I found them MOUTH WATERING also.

  • Jonasd 17 Dec, 2009

    These were awesome!!!!!! The best cookies ever!

  • creativegirl15 22 Nov, 2009

    These cookies tasted pretty good. Though I will say, this recipe is not a favorite.

  • wxbaker 18 Nov, 2009

    These were delicious! They taste like a mix of a brownie/cookie...great for chocolate lovers!

  • patcash 5 Nov, 2009

    Does anyone else have a problem with not being able to see the pictures people put on here? Recently I only see the blank square with the red x in it and just one or two with pictures. Can't figure it out.

  • Mamma01 26 Sep, 2009

    Followed the recipe except I used Dark chocolate instead of Milk...mmmm they are great!

  • Mirsachin 24 Sep, 2009

    Looks nice !!! lets go and start cooking, then let me know... :)

  • RENGIN 11 Sep, 2009

    these look del?Ѭ

  • jkelso 8 Aug, 2009

    I'm not a huge chocolate fan, but these are perhaps my favorite cookie of all time. My husband had been begging me to bake them, and I was so glad when I finally did! Scrumptious!

  • KarvalColorado 25 Mar, 2009

    I made these cookies following the recipe. The only exception was the addition of a tablesponful of freeze dried expresso. They were absolutely fabulous. My husband stepped it up a notch with some french vanilla ice cream sandwiched between two cookies. Be careful not to overbake.

  • michlvis 2 Mar, 2009

    Followed the recipe exactly and the cookies came out perfect. Slight crunchy crust, chewy inside, chocolatey but not too sweet.

  • monetgardening 9 Feb, 2009

    Hello,
    When I made these cookies they turned out beautifully and the batter was thick. They are delicious!! And lol, I used Canadian flour. I've never had a problem with Martha's recipes fortunately.I've always felt confident following Martha's instructions. :) Although I do know that altitude and weather will affect baking at times and certain adjustments do need to be made to accomadate these.

  • Jackie_Ellis 13 Jan, 2009

    Just made these and they are really good. Made sure to not overbake them and took them out of the oven a little early. They ended up gooey and chocolatey on the inside and slightly crisp on the outside.

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • talyagould 8 Jan, 2009

    I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

  • TiffanyHolden 16 Dec, 2008

    I added 2 cups of sweetened coconut and traded half of the milk chocolate chunks for semi-sweet chunks and they are delicious

  • YummyMangoTango 6 Dec, 2008

    Null's idea sounds really cool! I think I'll try it out next I make these cookies.
    I love these cookies! They are so easy to make and always turn out delicious. The outside comes out crisp and the inside is rich and chocolately and just delicious.

    One time wehn I made them, they tasted great when they came right out of the oven but after they cooled they became kinda dry. Does anyone know how to fix that or what I did wrong? or if it had anything to do with the humidity or the lack of it?

  • thmalmed 13 Nov, 2008

    I used Freia milk chocolate. They are still baking but they look very good.

  • thmalmed 13 Nov, 2008

    I used Freia milk chocolate. They are still baking but they look very good.

  • thmalmed 12 Nov, 2008

    I used Freia milk chocolate. They are still baking but they look very good.

  • thmalmed 12 Nov, 2008

    I used Freia milk chocolate. They are still baking but they look very good.

  • kvodden 13 Oct, 2008

    I made these cookies for a family picnic and they were a hit! People wanted to know if they came from a brownie mix. They are that good. I used Dove milk chocolate bars for the chunks and it tasted great.

  • leepers 3 Oct, 2008

    Anyone substittued vanilla extract with orange or lime oil/extract?

  • leepers 3 Oct, 2008

    I am yet to make these cookies. The recipe looks simple. I wonder if anyone has added to this recipe by using yeast (nutritional) olive oil, and/or different chocolate pieces; 60%-80% dark, milk, semi-sweet , and perhaps white? Of course the recipe's title would probably need to change....)

  • petepuma 15 Sep, 2008

    These are the best! I like to make mine with good- quality swiss chocolate.

  • petepuma 15 Sep, 2008

    These are the best! I like to make mine with good- quality swiss chocolate.

  • marionette 26 Aug, 2008

    So I got only 16 cookies. Abobrinha, are you from Brasil? because so am I and I thought maybe it had to do with our ingredients or measurements.

  • marionette 26 Aug, 2008

    So I got only 16 cookies. Abobrinha, are you from Brasil? because so am I and I thought maybe it had to do with our ingredients or measurements.

  • Abobrinha 1 Aug, 2008

    How come I got only 13 cookies ? They are fabolous though.

  • jenloehle 24 Jul, 2008

    I just made these with my kids and they are fabulous! A chocolate lover's dream :) I used 3/4 c semi-sweet chips to melt and 3/4 c to stir in at end. Wouldn't change a thing!

  • squan 23 Jul, 2008

    i have tried many cookie recipes from martha and have had excellent results.
    this recipe is new for me, but because of my previous successes, i am not worried about this recipe failing.

  • cdstar 23 Jul, 2008

    I don't know what kind of problems you're referring to, because thewebsite won't let me see the other comments, but I've been making this cookie since it was first published in MSL in 2005 and have NEVER had a problem even with a convection oven. I make the dough ahead and scoop into balls and freeze them. I can bake them anytime I want in whatever quantity I choose. This is not a faulty recipe and only once in 10 years have I ever had a problem with one of Martha's recipes

  • virginiabound 23 Jul, 2008

    superme - I had to giggle - it is not your "Canadian flour" but a faulty recipe - it is odd that they always work for a few and always fall flat for others! I think that most of the time "Martha's" recipes do not work, period. I keep trying, though.

  • GlouGal 23 Jul, 2008

    Convection ovens cook quicker by forcing the heat through your food by convection. You won't need to change the temperature, just start checking the cookies about 10 minutes prior to the time on the recipe.

  • eun 23 Jul, 2008

    superme,
    I had the same problem!
    But the comments seem to belong to this cookie, not the M

  • superme 23 Jul, 2008

    I always like to read the comments on the recipes before I print them off, as I often have not had success with Martha's recipes. I don't know if it is because I live in Canada and our flour is different from yours, or what.

    Today's recipe, Double Chocolate Cookies, sounded really good, but when I clicked on "see more comments" I got a totally different recipe, one using M

  • mward3190 23 Jul, 2008

    I just got a convection oven....Anyone know what the temp and cook time would be?

  • renpla 23 Jul, 2008

    These are the best chocolate cookies ever...very chocolately, light, with a good chew...additive. We particularly like them using dark, dark, dark chocolate and recommend Green

  • sarahbakes 20 Jul, 2008

    my dough seemed more like a batter...anybody else have this problem?

  • NeatNickers 29 May, 2008

    Fabulous and decadently chocolaty! I made these with semi-sweet chocolate chips, walnuts and a dash of coconut and they tasted like German Chocolate cookies. I also cut about 1/4 cup of sugar and didn't miss it at all. The cookies did not spread very much on the cookie sheet, and the batter got very stiff when mixing, but they turned out delicious! I love gooey, under-baked cookies, so I'll be sure to make these again! An instant favorite.

  • shealennon 27 May, 2008

    These easy-to-make cookies are sinfully tasty. They spread out even more than I thought they would, so some turned out slightly misshapen, but no big deal. I'm more of a dark chocolate lover, so next time I'll use semi sweet chunks instead.

  • CarolM 20 May, 2008

    My children and grandchildren loved these cookies. I used Belgian milk chocolate and they were scrumptious. I made mine quite large and I did use the parchment paper.
    CarolM

  • Bridget1971 14 May, 2008

    These cookies were delicious. Mine didn't flatten out quite like the ones in the pic, but I wasn't at all disappointed. I also substituted semi-sweet morsels for the milk chocolate.

  • trishinomaha 11 May, 2008

    Just finished making these for my daughter-in-law for mother's day (she has my two adorable grandbabies...) They are wonderful and so easy. Thanks for a great recipe.

  • sonyachloe 8 May, 2008

    Try making them with dried cherries - that is, half milk chocolate and half dried cherries - OR all dried cherries, that you have first soaked in bourbon. You will get a pretty intense cookie with these substitutions - more of a weekend cookie than a weekday cookie, if you know what I mean.

  • NeatNickers 8 May, 2008

    For sweettreat - did you melt the butter? Melted butter will produce crispy cookies, whereas softened butter will produce softer cookies when they cool. Hope this helps for your next batch! :-)

  • Jean9 2 May, 2008

    Love these cookies! I was craving a crisp chocolatey cookie and these turned out great. Very easy to make and pretty too.

  • jenniferconnelly 4 Apr, 2008

    I tried two batches with two different kinds of chocolate bars....one more expensive than the other just to see if there was a difference. Couldn't taste one!
    Good cookies, though. Like the previous comment, they DO look pretty.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • christinetaylor 3 Apr, 2008

    These were fantastic. They looked like cookies you would buy at the store and tasted just as good. And, they were so easy to make.

  • ariwano 31 Mar, 2008

    This was so easy and a great big hit, everyone absolutely loved it!

  • mohammedalamer 25 Mar, 2008

    I tried it yesterday, it was very delicious and chewy and full of chocolate and I think the secret for succeeding making this cookie is in using very good quality chocolate(powder and bar).

    thank you Martha you are the best

  • catherine555 8 Mar, 2008

    I stored cookies in a tin and had no problem with dryng out.

  • catherine555 8 Mar, 2008

    I doubled recipe and added 1 teaspoon of baking powder to it. Also used varied types of flours including almond (made it healthier and very moist). At end I divided dough in half and added recommended amount of chocolate, plus shaved almonds and toffee bits in one and mint chips in other batch they were excellent.
    next time think i will try to sub some of flour for seed paste. let you all know how it turns out.

  • tenaya 7 Mar, 2008

    I made these to bring to a friend's BBQ. They were delicious and chewy and so easy to make. Everyone loved them. I baked another batch the very next day to enjoy them at home.

  • sweettreet 14 Feb, 2008

    I made these, they were good the first day, but the next day they were crispy like crackers - what did I do wrong?

  • CupofTea 13 Feb, 2008

    This recipe is a take on the one below, which is even better! Each bite of the espresso-double-chocolate is like piece of chocolate cake - heaven! Also if you find hard to stop at one (as I do) these cookies are easy to scoop out and freeze and then bake as you want them (or need them!). Trick is to not to overbake them so that they are chewy.

    http://www.marthastewart.com/espresso-double-chocolate-chunk-cookies?lnc...

  • iknowhuh 31 Jan, 2008

    These cookies turned out fantastic! I overheard several comments at my moms that these cookies were the best they ever had. Next time I am going to add split macadamia nuts. I think just about anything would be good in these cookies. Your whole mouth fills with saliva as soon as you take a bite, must be the cocoa.

  • bdm79 25 Jan, 2008

    THE PERFECT COOKIE!!! I like my cookies soft and chewy and full of chocolate and these did the job. Not too hard to make either!

  • CarlyNJ2SC 29 Dec, 2007

    I made 3 batches for the holidays and every crumb was eaten! It was a big hit at home, parties, and a special treat for my co-workers. I'll make these again and again!! Great recipe....a keeper!!

  • smi4477 16 Dec, 2007

    I used Hershey's unsweetened cocoa powder which isn't Dutch processed (I don't think) and they turned out great! They were the first to go from the cookie bar at our holiday party!

  • smi4477 16 Dec, 2007

    I used Hershey's unsweetened cocoa powder which isn't Dutch processed (I don't think) and they turned out great! They were the first to go from the cookie bar at our holiday party!

  • smi4477 16 Dec, 2007

    I used Hershey's unsweetened cocoa powder which isn't Dutch processed (I don't think) and they turned out great! They were the first to go from the cookie bar at our holiday party!

  • smi4477 16 Dec, 2007

    I used Hershey's unsweetened cocoa powder which isn't Dutch processed (I don't think) and they turned out great! They were the first to go from the cookie bar at our holiday party!

  • cak50 15 Dec, 2007

    Can you use regular cocoa. My store stopped carrying the Dutch process.
    Thanks

  • Maurilia 10 Dec, 2007

    Big hit at this year's cookie exchange! Reminded me of a brownie in a chewy cookie form. Will make again! :)

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