Double Chocolate Chunk Cookies

They say that diamonds are a woman’s best friend and far be it from me to argue this particular notion. I, like any other girl out there, enjoy a good sparkly here and there. But, when diamonds can’t be had, I do have to say that chocolate is probably the next best thing. It is probably, without a doubt, almost every woman’s 2nd best friend…near and dear to our hearts and offering to chase away any and all of our woes.

What better way to partake of this culinary wonder than in a cookie? And not just any cookie. Oh no. I’m talking about THE chocolate cookie. A rich, chocolately dough that’s baked to a soft and chewy splendor. But wait…there’s more? You bet! What makes this cookie even extra special are the chunks of chocolate interspersed throughout the cookie giving you yet another dose of wonderful chocolate. Did I mention that this cookie was going to chase away any and all of your woes?

This comes courtesy of Martha Stewart who delivers yet another fine recipe that performed admirably in my kitchen. I found that at least for my oven, 13 minutes baking time was the magic number that yielded just the right amount of soft and chewiness that I prefer in my cookies. These cookies can overbake very easily so play close attention after the 12 minutes. When you take them out, they surface should be cracked on the top, but they should still be fairly soft. They will firm up after cooling a bit on the rack.

Double Chocolate Chunk Cookies

Adapted from Martha Stewart


Makes about 3 dozen

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder (make sure it’s Dutch processed!)
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality semisweet 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


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 (in my oven it only took 13). Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to a week.

***Notes: Make sure not to overbake these cookies. When you take them out of the oven, they should still be fairly soft. This recipe can also be easily doubled.


~ by tastydesu on August 25, 2010.

2 Responses to “Double Chocolate Chunk Cookies”

  1. Liz, I can see great minds think alike. My post from the weekend was Death By Chocolate cookies which look very much like the delicious ones you have here! Cheers!

  2. mmmmm, my son, the chocoholic, is going to love eating these 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: