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Double Chocolate Chunk Cookies

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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

Photography: Antonis Achilleos

Source: Martha Stewart Living, June 2005

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.

Cook's Notes

Cookies can be stored in an airtight container at room temperature for up to 3 days.

Reviews Add a comment

  • colepacheco_1y
    6 JAN, 2017
    They're delish!!
    Reply
  • sunshinesarahtv
    12 DEC, 2016
    These cookies were AMAZING. I used dark chocolate chips instead of the chunks ( It's cheaper this way) and they were so rich and delicious. I cannot complain. I made a video of how I made these here: https://youtu.be/VsQBpYTsNXI I just had to share this with the world. Martha, you get an A+ from me.
    Reply
  • Jomaco
    12 MAR, 2015
    I have recently made these biscuits and had a great result. They are easy to make and are delicious. I baked one batch for 15 mins. and one at about 12 min. Both delicious with some more crunchy and some chewy - both good. I have made them far too large but have been breaking them into 1/4's very easily. Will reduce size next time which will make a very large amount of smaller biscuits. Great recipe thank you.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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...
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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
    Reply