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
I need to try them again with your tips. Mine were airy and crackly and crumbly when the guys bit into them, leaving a trail of crumbs. I will do it your way, because as you said, this was easy easy easy with common ingredients, so I surely must do them and get them right this time. Thanks for baking them with me. Your turn to pick a recipe. The cookies, btw, are gone regardless.
cookies always tempt me- I don’t think they count as a treat. So easy to make and eat that it feels more like a snack.
these look divine!! i’ll be making these this weekend for sure!!
Gosh these look good! Chocolate with chocolate, can’t go wrong with that!
Oh my gosh. These look so delicious I am almost tempted to fire up my oven despite the rising temperatures both outside and in. I am a total sucker for chewy cookies and these are just begging to be enjoyed with and ice cold glass of milk!
uuuummmmm!!! Chocolate cookies!!
You are so right, who CAN walk past a plate o cookies without grabbing one, ecspecially when they look this good!
I can confirm that these were really good! Should have saved more for myself – I was lucky to get the last one!
I don’t make cookies too often either. I’m more of a cupcake girl. These cookies look really yummy though! I wouldn’t pass one up if they were sent my way!
I made chocolate chocolate cookies too but with espresso powder. Your cookies look beautiful and so soft. YUM!
this cookies look yummy!
Tracey, these look great! Chocolate, and more chocolate? Yes please!
Yumm!
These look so good:)
I’ve made these and they ARE a hit – these look perfect! Such decadence in such a small cookie!
Oh, those look great! I am definitely putting them on my “list.” I live with a cookie monster, so I try to bake cookies as often as I can.
OK – now these are at the top of my to-be-baked list. They look off the hook!!!
Thanks for the recipe! =You inspired me to adapt them and they turned out great (I posted them on my blog). I used sea salt to make it salted, and swapped half the flour out for whole-wheat. I also used both milk and dark chocolate chunks… They ended up thick and hardly spread but it was still amazing. 🙂
http://www.thesweetart.com/2010/06/salted-double-chocolate-chunk-cookies.html
These look great–I’ll be trying these soon. i have a bunch of parties to bake for and chocolate ALWAYS goes over well 🙂
These look like tasty cookies! I always love chocolate.
These look delicious! I always love cookies, I’ll be making them soon!
I just made these and I LOVE them. Mine were chewy and yummy, a keeper for sure. Thanks for the recipe!