Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Double Chocolate Chunk Cookies 3.5 (440) 82 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 20, 2019 Print 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. Print