Double Chocolate-Chunk Cookies

"Dough that includes semisweet-chocolate chunks and unsweetened cocoa powder helps these cookies satisfy even the deepest chocolate craving." Very true! I've had the worst sort of chocolate craving these past couple of days. And as much as I love a regular bar of chocolate, I was really longing for a good chocolate cookie or muffin. The "Double Chocolate-Chunk"-part refers to the two ways you're using chocolate chunks in this recipe; one part you melt down, the other part you fold in. Though these cookies could very well be called "Triple Chocolate Cookies", because you use 1) cocoa powder, 2) melted chocolate, and 3) chocolate chunks. The taste reminded me of Pierre Hermé's Korova Cookies and Elinor Klivans' Totally Chocolate - Chocolate Chip Cookies, but these were much better! Rating: 5 out of 5.

Martha's Double Chocolate-Chunk Cookies recipe: MarthaStewart.com

Ingredients: Makes 3 dozen
- 1 cup all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces good-quality semisweet chocolate (4 ounces coarsely chopped, 4 ounces cut into ¼-inch chunks)
- 1 stick (8 tablespoons) unsalted butter
- 1 ½ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract

Instructions:
- 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 ½-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. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.


Chocolate & butter; perfectly melted.

GIANT chocolate cookies.

They tasted so lovely with the warm breath of the oven on them;
the chocolate bits melted and the center was sooo soft!

The texture of these cookies were simply wonderful! Crisp on the outside, gooey & chewy on the inside.