Double- Chocolate Cookies

By house_of_munch

Oversize and ever-so-slightly under baked, these cookies include big chunks of milk chocolate.

Can substitute peanut butter chips for chocolate chunks, or do half and half.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp coarse salt
• 1/2 pound good-quality semi-sweet chocolate, 4 oz coarsely chopped and 4 oz cut into 1/4-inch chunks
• 4 oz dark chocolate chunks
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 325 degrees F.

Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 oz coarsely chopped chocolate with the butter in a small heatproof bowl over a pan of simmering water; let cool slightly.

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

Using a 1 1/2-inch cookie scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until the cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks.

Cookies can be stored between layers of parchment paper in airtight containers at room temperature for up to 3 days.