Martha Stewart Double Chocolate Chunk Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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this is one of her cookies of the month selection...absolutely worth every calorie..be sure to use the best milk chocolate you can afford..need 4 oz coarsely chopped, 4 oz cut in 1/4 chunks..these cookies should seem a bit soft when you take them out of the oven...they firm up as they cool..so be careful not to overbake them Ingredients:
1 cup all-purpose flour |
1/2 cup unsweetened dutch cocoa |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
8 ounces milk chocolate |
8 tablespoons unsalted butter, softened |
1 1/2 cups granulated sugar |
2 large eggs |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 325* -
2. whisk together flour, cocoa powder, baking soda, and salt in a medium bowl - set aside.
3. Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water.
4. transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment -
5. add sugar, eggs and vanilla - mix on medium speed until combined -
6. reduce speed to low, gradually mix in flour mixture -
7. fold in chocolate chunks.
8. scoop batter using a 1 1/2 ice cream scoop, place 2 apart on parchment lined baking sheets.
9. bake until cookies are flat and surfaces begin to crack.about 15 minutes.
10. transfer parchment paper to wire racks.
11. let cool 5 minutes.
12. cookies can be stored in an airtight container at room temperature for up to 3 days.
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