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Double Chocolate Chunk Cookies Photo: Antonis Achilleos

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.

Martha Stewart Living, June http://www.marthastewart.com/316712/double-chocolate-chunk-cookies
3.548385
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70.9677100(164)164
  • Yield Makes about 3 dozen

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.

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