Double Chocolate Chunk Cookies

 

Prep time: 10 mins

Cook time: 15 mins

Makes: 3 dozen

INGREDIENTS:

1 cup all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1/2 tsp baking soda

1/2 tsp salt

8 ounces good-quality milk chocolate, 4oz coarsely chopped, 4oz cut into 1/4-inch chunks

1 stick (8 tbsp) unsalted butter

1 1/2 cups sugar

2 large eggs

1 tsp 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 scream 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 an be stored in an airtight container at room temperature for up to 3 days.

NOTE: The cookies should seem a bit soft when you take them out of the over.  They firm up as they cool, so be careful not to over bake them.