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Ingredients
| all-purpose flour (unsifted): 1 cup |
| dutch cocoa: 1/2 cup (unsweetened) |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| milk chocolate: 8 oz |
| unsalted butter: 8 Tbl (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 2 (large) |
| pure vanilla extract: 1 tsp |
Martha Stewart Double Chocolate Chunk Cookies
Credit: Food.com
User rating:
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Prep Time
20 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- Preheat oven to 325* --
- whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside.
- Melt coarsely chopped milk 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" ice cream scoop, place 2" apart on parchment lined baking sheets.
- bake until cookies are flat and surfaces begin to crack.about 15 minutes.
- transfer parchment paper to wire racks.
- let cool 5 minutes.
- cookies can be stored in an airtight container at room temperature for up to 3 days.