(TWO cookie recipes in TWO days? I know. You lucky readers, you. ‘Tis the season for treats, right?) 🙂
Now, I know a good cookie. It’s just a fact. I have LOTS of experience with cookies — both in the “baking them” and the “eating them” categories. And so it’s with expertise that I can tell you these cookies are incredible.
They’re just the slightest bit crackled and not-quite-crispy on the outside, and are chewy (almost brownie-like) in the center. Plus, they’re FULL of chocolate. It’s a pretty ideal situation.
Bring these to an upcoming holiday party, and you’ll be sure to be a hit.
(Speaking of holiday parties, as a quick update on the Dirty Santa gift front, here’s what I contributed to my Dirty Santa work event this year. I was pretty proud of it. Yep — It’s a Nicolas Cage pillowcase. Nice and creepy. And glorious.):
I digress. Back to cookie deliciousness.
Martha’s recipe claims you can get two dozen cookies out of a batch, but I made my cookies on the larger side (which I’d highly recommend), so I garnered a little over a dozen in my batch.
Also, I was a little worried about this batter initially, and wondered if I should refrigerate it a bit before baking. It just looked really thin (more like brownie batter than cookie batter), and when I scooped the batter onto the cookie sheet it spread a good bit. As it turned out, though, this was PERFECT. Just go with it.
Chocolate Chocolate Chunk Cookies
- 8 ounces semisweet chocolate, broken or chopped into chunks
- 4 Tablespoons (1/2 stick) unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 package (12 ounces) semisweet chocolate chunks
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or Silpats and set aside.
- In a microwave-safe bowl, combine chopped/broken chocolate and butter, heat in 30-second increments, stirring between each, until almost complete melted (be sure chocolate doesn’t burn!).
- In a second small bowl, whisk together flour, baking powder, and salt, and set aside.
- In the bowl of a stand mixer, combine eggs, brown sugar, and vanilla, and beat on high until light and fluffy (2-3 minutes).
- Reduce speed to low, and beat in melted chocolate.
- Mix in four mixture until just combined.
- Remove bowl from mixer and stir in chocolate chunks with a wooden spoon or spatula.
- Drop heaping spoonfuls of dough (remember: I went big and didn’t regret it!) onto baking sheet, leaving a good amount of space between each cookie. I fit about 5-6 cookies on each baking sheet.
- Bake cookies for 7 minutes, then rotate the baking sheet and bake for another 7 minutes or so, until cookies are shiny and cracky, yet still very soft in the center.
- Cool on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.