Double Chocolate Chunk Cookies
These double chocolate chunk cookies are so rich and creamy and brilliant. The perfect afternoon snack or finish to a lovely meal. The recipe from the Martha Stewart website is very easy and takes no time at all. I love dark chocolate so prefer to use semisweet chunks for the entire recipe, but some might prefer the lighter sweeter flavor of milk chocolate for the chunks that you add at the end. There are so many different kinds of chocolate available these days that you can play with this and find what suits you best! You could even try white chocolate!
Prep Time: 20 mins
Cook Time: 12-15 mins
Yields: about 24 cookies
- 8 ounces (225g) semisweet chocolate bar, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 package (12 ounces or 340 grams) semisweet or milk chocolate chunks
- Preheat oven to 350°F/160° C degrees. Heat the 8oz/225g chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted. Alternatively, heat in a saucepan over a very low fire, stirring constantly. Do not overheat. In another bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, beat the eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate. Mix in the flour mixture until just combined. Stir in the 12oz/340g of chocolate chunks. Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with parchment paper. Bake 12 to 15 minutes. Don’t overcook these. They should be chewy. Cool on baking sheets 10 minutes, then transfer to a wire rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for two to three days.