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Epicurious

Double Chocolate Chunk Cookies

These rich cookies should seem a bit soft when you take them out of the oven. They firm as they cool, so be careful not to overbake them.

Recipe information

  • Yield

    Makes about 36

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

Preparation

  1. Step 1

    Preheat the oven to 325°F. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

    Step 2

    Transfer the chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Fold in the chocolate chunks by hand.

    Step 3

    Scoop the batter using a 1 1/2-inch ice-cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until the cookies are flat and the surfaces begin to crack, about 15 minutes. Transfer on the parchment to wire racks. Let cool 5 minutes. The cookies can be stored in an airtight container at room temperature for up to 3 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertAmericanChocolateSnackNut FreeMake AheadBakingStand MixerCookbooks
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