Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Double Chocolate Chunk Cookies 3.5 (440) 89 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 20, 2019 Print Rate It Share Share Tweet Pin Email 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 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. 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. 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. Antonis Achilleos Cook's Notes Cookies can be stored in an airtight container at room temperature for up to 3 days. Originally appeared: Martha Stewart Living, June 2005 Rate it Print