I don’t make cookies all that often, though I’m not sure why since they’re so easy. I suspect it has something to do with my inability to walk by a plate of cookies without grabbing one. They are the perfect portable snack – you don’t need a plate, or a knife to cut a slice, they’re generally not very messy – in other words, irresistible. I took away most of the temptation this time by making chocolate cookies, which really don’t appeal to me in the same way as say a peanut butter or chocolate chip cookie. I snuck one from the cooling rack to sample, but as soon as they were cool, I wrapped the remaining cookies up (amazingly a thin sheet of plastic wrap IS a deterrent for me) and sent them off to work with Shane.
This recipe is quick and easy, using ingredients you likely have sitting in your pantry. The chocolate flavor in the cookies comes from both melted chocolate and cocoa powder as well as chocolate chunks that stud each cookie. The only thing I’d advise is that you want to be careful not to beat too much air into the cookie dough; mix the ingredients only until combined and then stop. Also, the cookies will seem soft when they’re done baking, but don’t worry, they firm up as they cool. You don’t want to overbake them. While I’m not a big fan of chocolate cookies, I did love the wonderfully chewy texture of these cookies! I’ve been told they were a big hit with Shane’s coworkers too, so this recipe will definitely be a repeat here.
Double Chocolate Chunk Cookies
from Martha Stewart
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces 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 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
Place the coarsely chopped chocolate and the butter in a heatproof bowl and set the bowl over a pan of simmering water. Stir frequently until the butter and chocolate are melted and smooth.
Transfer this chocolate mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, eggs, and vanilla to the bowl then beat on medium speed just until combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing only until incorporated. Use a rubber spatula to fold in the chocolate chunks.
Use a 1 1/2-inch cookie scoop to portion out the dough placing the cookies about 2 inches apart on the prepared baking sheets. Bake for about 15 minutes, or until the cookies are almost flat and the surfaces begin to crack. Transfer the parchment to wire racks. Let cool 5 minutes then transfer cookies to the racks to cool completely. Repeat with remaining cookie dough.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Makes about 3 dozen cookies