Double Chocolate Chunk Cookies

(440)
Yield:
3 dozen

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.

Ingredients

  • 1 cup all-purpose flour

  • ½ cup unsweetened Dutch-process cocoa powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into ¼-inch chunks

  • 1 stick (8 tablespoons) unsalted butter

  • 1 ½ 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.

    mla10127_0605_dbl_choc_chun.jpg
    Antonis Achilleos

Cook's Notes

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

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